What could be better than a nice cup of tea and a biscuit? Well, how about both of them combined into a brownie! Find a good quality earl grey and pick up a biscuit selection pack (or just use one type of your favourite biccy).
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Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
50 mins
Ingredients
250 g butter
250 g good quality dark chocolate (at least 70% cocoa), broken into small pieces
425 g caster sugar
5 medium eggs
1 Tbsp. vanilla extract
125 g plain flour
60 g cocoa powder
6 Earl Grey tea bags (we used Twinings)
Selection of about 12 biscuits such as custard creams, bourbon biscuits, party rings, jam rings and digestives
Directions
Step 1Preheat the oven to 170°C (150°C Fan) mark 3. Line a 20.5cm x 30.5cm x 5cm rectangular tin with baking parchment.
Step 2Put the butter and chocolate in a heat-proof bowl set over a pan of just-simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat.
Step 3Beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to make a smooth mixture. Tear open the tea bags, tip the dried tea leaves into the batter and stir until combined.
Step 4Tip the mixture into the prepared tin and spread to the edges. Arrange the biscuits on the top of the batter. Bake in the oven for 40 minutes, or until there is no wobble left when you gently shake the tin. Leave to cool for at least 4 hours, or overnight before removing from the tin and cutting into pieces.
Monaz Dumasia is a food writer, stylist and recipe developer with years of experience in the industry. Having previously worked on the Good Housekeeping food team, Monaz now develops exciting and fun recipes from her home kitchen, and always knows how to create the perfect twist for some of the most iconic recipes.
When Monaz isn't cooking she's doing calligraphy, and thinking up loads more wild recipes ideas.
