Tea Frosted Blondie Brownies
Dark or light brown sugar or a combination of the two works well. Baking at 350°F the edge of the brownies rose too high making the surface uneven for frosting. 325°F produced more even top.
Tea flavored butter frosting adds an elegant touch to traditional butterscotch brownies. Use your favorite Earl Grey or spiced Chai tea leaves to make a strong infusion for the frosting.
Yield:12 bars
PrintIngredients
For the blondies:
1 cup packed dark or light brown sugar
6 tablespoons butter
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
For the frosting:
2 tablespoons milk
1 teabag Earl Grey or Chai tea, or 1 teaspoon leaves
1/4 cup unsalted butter, softened
1 cup powdered sugar
Directions
To make blondies:
- Preheat oven to 325°F. Line an 8x8-inch baking pan with foil leaving 1-inch overhang on ends; coat bottom with cooking spray or butter.
- Heat brown sugar and butter in a saucepan or microwave-safe bowl until butter is melted. Remove from heat; stir well. Mix in egg and vanilla.
- Stir in flour and baking powder until smooth. Spread in prepared pan. Bake 30-35 minutes until pick inserted in center comes out clean. Cool completely.
To make frosting:
- In a microwave-safe cup, heat milk to simmering; stir in tea, cover and let steep 10 minutes. Strain through a fine mesh sieve. With an electric mixer, beat butter to soften. Beat in powdered sugar then add 1-2 tablespoons milk and beat to a smooth frosting consistency. Holding foil, lift cooled brownies out of pan and set on work surface. Spread frosting evenly over brownies. Let stand until frosting is set, or refrigerate 15 minutes before cutting into bars.
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