Tea Infused Brownie
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
12
- 250grams salted butter
- 8 Premium Ceylon Teabags
- 2 1/2 cups coconut sugar
- 1 1/4 cups plain flour
- 3/4 cup cocoa powder
- 4 free range eggs
- 1/4teaspoons baking powder
- 1 cup thickened cream
- 250grams punnet strawberries, halved
Nutrition per serving
1840kJ / 440Cal
1840 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
5.4grams
Fat
27.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 170°C/150°C fan forced. Grease a 20 x 30cm (3cm) slice pan and line with baking paper, extending paper 3cm above edges.
Step 2 of 3
Melt butter in a medium saucepan over low heat. Remove pan from heat. Remove tea leaves from teabags and stir into butter. Stand for 5 minutes to infuse.
Step 3 of 3
Transfer butter mixture and remaining ingredients, except tea, to a food processor and process until smooth. Pour Mixture into pan. Bake for 3- minutes or until a skewer inserted in centre comes out clean. Cool brownie in pan. Cut into 12 pieces. Top with cream and strawberries, and serve with tea.
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