Earl Grey tea has a long and storied history beginning in the early 1800s. It is thought that the tea blend was developed in England to imitate the more expensive types of Chinese tea. The name "Earl Grey" is assumed to be in honor of Earl Charles Grey, British Prime Minister in the 1830s, who it is said received a gift of tea flavored with bergamot oil. Though there are many stories as to where the name originated, it is known that the tea was popularized by the Grey family around that time.
To this day it remains one of the most well-known teas in the world. Traditional Earl Grey tea is a black tea blend that is enhanced with bergamot oil. Plum Deluxe’s Mindful Morning vanilla Earl Grey creamy loose tea utilizes our favorite Ceylon black tea and blends in a pinch of vanilla, blue cornflowers for both flavor and color, the traditional bergamot oil, and finally a hint of orange peels to add an extra citrus note. Together these flavors make a smooth and indulgent cup of tea that we have always thought goes wonderfully with a bit of chocolate.
This thought prompted us to do some experimenting and we came up with this amazing brownie recipe. It sounds like a lot of Earl Grey, we know, but together these two are an amazing combination. You could even enjoy them with a cup of Mindful Morning tea and it would still not be overpowering.
The fudgey brownies are sweet and chocolatey with just a hint of the citrusy bergamot flavor showing through. The glaze has a stronger flavor that really helps the tea to stand out without being overpowering. It’s the perfect dessert for any tea lover -- and even some who are not.
Earl Grey Fudge Brownies with Earl Grey Drizzle
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons loose-leaf Earl Grey tea, ground in a coffee grinder
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/4 cup brewed Earl Grey tea
Preheat the oven to 375 degrees and spray a 9x13-inch pan with cooking spray.
In a medium size bowl beat together the eggs, butter, oil, and vanilla extract.
In another, larger, bowl combine the flour, cocoa, sugar, salt, baking powder, and tea; mix until well combined.
Slowly mix the wet ingredients into the dry ingredients until well blended.
Spoon the mixture into the prepared pan and place in the oven for 25 to 28 minutes.
Remove the brownies from the oven and let stand for 10 minutes.
Meanwhile, whisk together the confectioners’ sugar and brewed tea. Once cooled, drizzle this mixture over the brownies. Cut to desired size and serve.