Earl Grey Brownies

What’s better than chocolatey, rich brownies straight from the oven? Earl Grey brownies, of course! This recipe is from Fat Witch Brownies by Patricia Helding with Bryna Levin. While these are tasty using Earl Grey tea, you can also use other types of tea. Fruity, floral, or citrusy teas work particularly well.


Earl Grey Brownies


  • ½ cup boiling water
  • 7 tablespoons of Earl Grey tea leaves
  • 10 tablespoons (1 ¼ sticks) of unsalted butter 
  • ⅓ cup bittersweet chocolate chips
  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • ½ teaspoon pure vanilla extract
  • ¾ cup unbleached flour
  • ¼ teaspoon salt


    1. Grease a 9-inch X 9-inch baking pan with butter. Dust with flour and tap out excess. Pre-heat oven to 350 degrees.
    2. Infuse tea leaves for 15-20 minutes. This will produce a very strong, concentrated brew with lots of Earl Grey flavor.
    3. While the tea is steeping, melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Remove from the heat and set aside to cool once the butter and chocolate chips have melted together.
    4. Cream the sugar, eggs, and vanilla extract together in a large bowl until smooth. Add the chocolate mixture and continue to mix until well blended.
    5. Add the tea to the batter and mix until combined.
    6. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remain. 
    7. Pour the batter evenly into the prepared baking pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean or with minor crumbs, not batter, on it. 
    8. Remove from the oven and let cool on a rack for 1 hour. Cut just before serving. This recipe makes 12-16 brownies.

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    We recommend:

    All Earl Grey Teas