Earl Grey Brownies
By aalex0320
Thick, fudgy brownies with an Earl Grey scented ganache topping.
(From the Boston Globe)
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Ingredients
- For the Brownies:
- 1¼ cups flour
- 1 teaspoon sea salt
- 1 cup unsalted butter, cut up
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 eggs
- For the Ganache:
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 tablespoon honey
- 1 cup heavy cream
- 1½ tablespoons Earl Grey tea leaves or 2 Earl Grey tea bags
Details
Servings 25
Level of difficulty Average
Preparation time 40mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Set the oven at 350 degrees. Line a 9-inch square baking pan with foil, leaving 2 inches hanging over two opposite sides. Butter the foil.
Step 2
In a medium saucepan, melt the butter and 6 ounces of chocolate over low heat, stirring often. Add 1 cup of the sugar and stir for 30 seconds. Remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
Step 3
In a medium bowl, combine the remaining 1 cup sugar and the eggs. Whisk well. Pour 1/2 of the egg mixture into the chocolate mixture, stirring to combine.
Step 4
In an electric mixer, beat the remaining egg mixture for 2 minutes or until thick and pale colored. Fold the beaten egg mixture into the chocolate mixture. Gently fold in the flour and salt.
Step 5
Pour the batter into the pan. Bake the brownies in the middle of the oven for 35 to 38 minutes or until the top is set and a toothpick inserted into the center comes out lightly streaked with chocolate. Transfer the pan to a rack and cool to room temperature. Refrigerate the brownies in the pan for at least 1 hour. (The brownies can be made up to 1 day in advance.)
Step 6
In a medium bowl, combine the remaining chocolate and honey.
Step 7
Set a fine strainer over the bowl. In a small saucepan, combine the cream and tea leaves or bags and heat over medium-high heat until bubbling. Reduce the heat and simmer gently for 2 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula to stir the cream and chocolate until the chocolate melts.
Step 8
Set aside 1/2 cup of this ganache mixture at room temperature. Refrigerate the remaining ganache in the bowl for 45 minutes or until it sets.
Step 9
In an electric mixer, beat the chilled ganache for 1 minute or until creamy and lightened. Spread it over the brownies. Refrigerate for 15 minutes.
Step 10
In an electric mixer, beat the chilled ganache for 1 minute or until creamy and lightened. Spread it over the brownies. Refrigerate for 15 minutes.
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