In the heat of summer there is nothing quite as good as a cool bowl of ice cream. The only possible way to make it better is to add tea, beautifully delivered to your taste buds in a chocolate brownie. Now top that with ice cream, and that can only be referred to as heaven.

Tea Fudge Brownies with Ice Cream (photo by Janet Sanchez, all rights reserved)

Tea Fudge Brownies with Ice Cream (photo by Janet Sanchez, all rights reserved)

¼ cups milk
2 tsp black tea ( sub: Puerh, Chai or Oolong tea)

Heat milk to 212°, steep the tea in the milk for 5 minutes.

8 oz unsweetened chocolate (90%-100% cocoa)
1 tbsp unsalted butter
1 cup sweetened condensed milk
1 tsp pure vanilla extract

Fill a small saucepot about ¼ up the side of the pot with water. Put a metal bowl that is large enough to cover the top of the pot without touching the water inside. Place over medium low heat. Place the cocoa pieces in the bowl with the butter. Allow for the chocolate and butter to melt. Once melted add in the tea milk, sweetened condensed milk and the vanilla. The chocolate mixture will be come thick. Remove the bowl from over the water.

2 cups flour
1 ¼ cups sugar
¼ tsp salt
1/3 cup canola oil (sub: vegetable, corn or peanut)
4 eggs
1 cup chopped walnuts (optional)

Combine all the dry ingredients into a mixing bowl. Add in the oil and eggs, mix together until thick and pale yellow. Add in the chocolate mixture. Mix well until completely combined. Mix the nuts into the mixture. Place chocolate batter into the greased 9×13 baking dish. Bake at 325°F for 45-55 minutes.

Servings depend on the size of the brownie that is cut. Recipe can yield anywhere from 6 large to 12 regular brownies. Place the warm brownie on a place and top with a large scoop of ice cream. Drizzle with a store bought chocolate sauce and enjoy.

See more of Janet Sanchez’s articles here.

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