Angel Brownies with Earl Grey Ganache

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Dark, bakery-style brownies with a shiny, bittersweet glaze, redolent of Earl Grey tea. If you want these thick, use a 7 by 11 inch pan; if you prefer them flatter and chewier, make them in a 9 by 13 inch pan. This brownie recipe captures the chocolate bergamot notes of Angel in a wholly decadent dessert.

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  • 25

Ingredients

  • Brownies
  • * ¼ cup steaming water
  • 1 * 1 cup unsalted butter
  • 8 * 8 ounces unsweetened chocolate
  • 2 * 2 cups sugar
  • 4 * 4 eggs
  • 1 * 1 cup all-purpose flour
  • * ¼ teaspoon salt
  • Angel Ganache
  • * ¼ cup very strong brewed, Earl Grey Tea
  • 1 * 1 cup whipping cream
  • 1 * 1 ½ cups semi sweet chocolate chips
  • 2 * 2 tablespoons corn syrup
  • 4 * 4 tablespoons unsalted butter
  • Finishing Touches
  • * ½ cup white chocolate, melted
  • * Earl Grey Tea Leaves
  • * Sweet Heart Rose petals

Preparation

Step 1

Preheat the oven to 350 F. Line an 8 by 11 inch or 9 by 13 inch pan with parchment paper, cut to fit, leaving a slight overhang at two ends to serving as lifting ends. Generously spray the pan (and parchment paper) with non-stick cooking spray and place it on a parchment paper-lined baking sheet. In a saucepan, melt the chocolate with the butter in a double boiler or microwave. Cool 20 minutes. In a mixer bowl, stir the chocolate butter mixture with the sugar, eggs, flour, and salt. Stir well to blend batter. Spoon into prepared pan.

Bake until just set, about 30-40 minutes. Let brownies cool well before, using the parchment paper to assist, turn the brownies out onto parchment sheet on a work surface.

Meanwhile, for the Angel Ganache, prepare 1/3 cup very strongly brewed Earl Grey Tea. In a sauce pan, combine the tea, whipping cream and bring to a gentle boil. Fold in the chocolate, reduce the temperature and whisk to melt chocolate and mixture is smooth. Remove from the stove and place in a bowl. Chill 2-4 hours until almost solid. Then whisk in the butter. Spread on brownies.

Drizzle white chocolate over the dark icing, and dust on some Earl Grey Tea leaves and tiny rose petals. Refrigerate 30 minutes, then cut into squares to serve.

Makes 25-30 brownies

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