january-february: constance’s chocolate and assam tea brownies

Breakfast for me is never complete without a piping hot cup of full-bodied black tea. So for this challenge, I wanted bring in my favourite black tea, Assam tea. I was pretty excited when I found this chocolate and assam tea brownie recipe based off Sydney’s Bourke Street Bakery cookbook.  You can find the recipe here. 

The recipe requires the prunes to be macerated with the tea for 24 hours. The brownies turned out wonderful, moist but with a  fudgey middle.  The tea balanced well with the dark chocolate and the flavour came out very well. The prunes add extra punch layer among the chocolate bits textured into the brownie.



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