| 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
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