• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Raspberry Tea Chocolate Brownies

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 3 ts Bags Bigelow Raspberry Royal
  • -Tea
  • 1/2 c Water
  • 10 oz Semisweet Chocolate; Chopped
  • -Finely
  • 1 1/2 Sticks Unsalted Butter
  • 4 lg Eggs
  • 1/2 c Brown Sugar
  • 1/2 c Granulated Sugar
  • 1 c Flour
  • 1/2 c Walnuts Coarsely Chopped;
  • -*optional


Preheat oven to 350 °. Place water in a small saucepan and heat to simmer.
Remove from heat. Add Bigelow Raspberry Royale® tea bags, submerging bags
completely. Set aside to cool. When cool, remove tea bags, squeezing out
liquid. Place chocolate and butter in a mixing bowl, and set over saucepan
filled approximately 2 inches high with water. Heating on low, let
chocolate/butter melt stirring frequently. Meanwhile, whisk together eggs
and sugars in a medium size mixing bowl until well blended. Add the cooled
tea mixture and whisk to combine. Stir in melted chocolate/butter. Add
flour and mix until smooth. Stir in nuts. Pour batter into greased and
floured baking pan. Bake approximately 25 minutes. Center will feel firm
but still moist. Cook 5 minutes longer for a drier brownie. Cool completely
before cutting.

Note: For flavor variety, try 5 Bigelow Red Raspberry Herb Tea® bags.

This recipe sounds strange but is soooooooo good. My Mom just picked it up
this year and it instantly became one of my favorites!

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