The Best Brownies Ever


Sweeter teas, when brewed as a concentrate, are perfect for baking. As rich as liquid flavoring, the concentrated tea can substitute for vanilla in a recipe, just double what the recipe calls for.

Recipe provided by Raelene Gannon, Tea and All its Splendour


  • ½ cup butter
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp. abha chai, or any black tea of your choice
  • 2 eggs
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • ¾ cup all-purpose flour
  • ¼ tsp. salt


  1. Preheat oven to 350°F.
  2. Place 2 tablespoons of tea in ½ cup of hot water, steep for 5 minutes.
  3. Strain out the tea leaves, leaving you with a tea concentrate. (For this recipe, only a teaspoon of the tea concentrate will be used. The remaining concentrate will store well in the fridge for 2 days.)
  4. Grease and flour an 8-inch square pan.
  5. Melt butter either in the microwave or over the stove.
  6. Once melted add in cocoa powder and stir until fully mixed.
  7. Add 1 teaspoon of the tea concentrate and stir well.
  8. In a separate bowl, beat eggs for two full minutes.
  9. Stir eggs into the cocoa mixture and add the two sugars.
  10. Mix until all ingredients are fully incorporated.
  11. Add the flour and salt.
  12. Mix well, until no powder can be seen.
  13. Pour into the 8-inch pan.
  14. Bake for 25 to 30 minutes or until a tooth pick comes out clean.
  15. Cool and serve with a warm cup of chai.


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