In the heat of summer, there is nothing quite as satisfying as a cool bowl of ice cream. The only possible way to make it better is to add tea, beautifully incorporated into a rich chocolate brownie. Top that brownie with ice cream, and the result can only be described as pure dessert heaven.
Tea Fudge Brownies with Ice Cream Recipe
Ingredients for the Tea-Infused Chocolate Mixture
- ¼ cup milk
- 2 teaspoons black tea (substitutions: pu-erh tea, chai tea, or oolong tea)
Heat the milk to 212°F and steep the tea in the milk for 5 minutes.
- 8 ounces unsweetened chocolate (90%-100% cocoa)
- 1 tablespoon unsalted butter
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
Fill a small saucepan about one-quarter full with water. Place a metal bowl over the saucepan, ensuring that the bottom of the bowl does not touch the water. Heat over medium-low heat.
Add the chocolate and butter to the bowl and allow them to melt completely. Once melted, stir in the tea-infused milk, sweetened condensed milk, and vanilla extract. The chocolate mixture will become thick. Remove the bowl from the heat and set aside.
Brownie Ingredients
- 2 cups flour
- 1¼ cups sugar
- ¼ teaspoon salt
- 1/3 cup canola oil (substitutions: vegetable oil, corn oil, or peanut oil)
- 4 eggs
- 1 cup chopped walnuts (optional)
Directions
Combine all dry ingredients in a mixing bowl. Add the oil and eggs, then mix until the batter becomes thick and pale yellow.
Add the prepared chocolate mixture and stir until fully combined. Fold in the walnuts, if using.
Pour the batter into a greased 9×13-inch baking dish. Bake at 325°F for 45-55 minutes.
Servings will vary depending on brownie size. This recipe yields approximately 6 large brownies or 12 regular-sized brownies.
To serve, place a warm brownie on a plate and top it with a generous scoop of ice cream. Drizzle with chocolate sauce and enjoy.
See more tea.us/author/steapandbakery”>tea recipes and baking articles by Janet Sanchez.
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