| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bars, Desserts, Holiday’s |
8 |
Servings |
INGREDIENTS
| 3 |
ts |
Bags Bigelow Raspberry Royal Tea |
| 1/2 |
c |
Water |
| 10 |
oz |
Semisweet Chocolate; Chopped Finely |
| 1 1/2 |
|
Sticks Unsalted Butter |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Brown Sugar |
| 1/2 |
c |
Granulated Sugar |
| 1 |
c |
Flour |
| 1/2 |
c |
Walnuts Coarsely Chopped; *optional |
INSTRUCTIONS
Preheat oven to 350 °. Place water in a small saucepan and heat to simmer.
Remove from heat. Add Bigelow Raspberry Royale® tea bags, submerging bags
completely. Set aside to cool. When cool, remove tea bags, squeezing out
liquid. Place chocolate and butter in a mixing bowl, and set over saucepan
filled approximately 2 inches high with water. Heating on low, let
chocolate/butter melt stirring frequently. Meanwhile, whisk together eggs
and sugars in a medium size mixing bowl until well blended. Add the cooled
tea mixture and whisk to combine. Stir in melted chocolate/butter. Add
flour and mix until smooth. Stir in nuts. Pour batter into greased and
floured baking pan. Bake approximately 25 minutes. Center will feel firm
but still moist. Cook 5 minutes longer for a drier brownie. Cool completely
before cutting.
Note: For flavor variety, try 5 Bigelow Red Raspberry Herb Tea® bags.
This recipe sounds strange but is soooooooo good. My Mom just picked it up
this year and it instantly became one of my favorites!
Recipe by: Bigelow RoyaleTea® (Mom's Recipe)
Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan
31, 1998
A Message from our Provider:
“Need a new life? God accepts trade-ins”