Earl Gray Milk Tea brownies

Fudgy brownie lovers rejoice, this delicious fudgy brownie is good with or without the topping

Prep 15 minutes | Cook: 35 minutes | Serving: 16 to 20 brownies

Gather

For the earl grey cream topping 

• 2 cups heavy cream (infused with earl grey tea — see directions below)   
• 1 package instant pudding mix (I recommend vanilla or French vanilla flavor) 
• About 1.5 tablespoons of loose leaf earl grey tea)

For the brownies:

• 3 sticks of butter 
• 16 ounces ( about 2.5 cups) baking chocolate (semi-sweet or dark), divided. (You can use chips or chopped-up baking squares.) 
• 3 tablespoons vegetable oil 
• 1 1/2 cups sugar 
• ½ cup brown sugar 
• 5 eggs 
• 1 tablespoon vanilla 
• 1 teaspoon instant coffee 
• 2 teaspoons cornstarch 
• 1 cup AP  flour 
• 1 cup cocoa powder
• 1 teaspoon salt 

Follow

For the earl grey cream topping:

There are two ways to infuse your earl gray tea to be used in the cream topping: cold-steep, or warm. If you have time, you can cold-steep a day or two before you want the brownies. If not, use the warm method. 

Cold steeping: 

1. Place the earl gray leaves in a container with heavy cream. Stir, seal and place in the fridge for at least 3hrs or until ready to use. 
2. Strain tea-infused cream through a fine mesh strainer before use. 

Warm steeping: 

1. In a small pot over medium-low heat, add heavy cream and earl grey tea leaves. Bring to a low simmer and stir occasionally with a rubber spatula. Let simmer for 5-8 minutes. 
2. Remove from heat and let cool. 
3. Strain through fine mesh strainer when ready to use.

Then, whip tea-infused cream, milk, and instant pudding together. The mixture should come together like loosened whipped cream.

For the brownies:

1. Preheat oven to 350 degrees Fahrenheit. Line a  9 x13-inch brownie dish with parchment paper. 
2. Melt butter and half of the chocolate (8 ounce) in a microwave safe bowl. You can also use a double boiler method 
3. In a large bowl, combine flour, cornstarch, cocoa powder, and salt. Set aside 
4. When chocolate and butter are melted. Stir to combine. Stir in vegetable oil and instant coffee. 
5. Incrementally mix in granulated sugar and brown sugar until well combined. 
6. Whisk in eggs, one at a time. Add vanilla. 
7. Slowly add flour mixture to chocolate and combine. 
8. Once combined, add remaining 8 ounces of chocolate (chopped or in chip form). 
9. Pour into the prepped brownie pan. Bake 30-35 minutes, or until top is set. 
10. Let cool before topping with cream topping. If adding cream topping, keep brownies in the pan. 
11. Using a toothpick or skewer, poke holes throughout the brownie. Pour and smooth cream topping over brownie base. Place in fridge or freezer to set for at least 1 hour.