So it’s been a month since my last post. I apologize for that. Work and school has been hectic. But I had today off so you get a new entry.
Being October in New England it’s starting to get the nip in the air of autumn. Autumn is one of my favorite seasons, it’s nice and cool with out it being freezing. It’s perfect. One of my favorite Autumn and winter flavors happens to be mint, especially with chocolate. So when I discovered this tea I was ecstatic. It’s a cacao mint tea. Cacao is the bean chocolate is from. it’s a gorgeous blend of mint and chocolate in a black tea.
And from that tea comes brownies. This recipe is from my moms recipe box it is originally adapted from New farm veg. I believe that is a magazine but I’m not sure, the recipe is from years ago.
1/3 cup all purpose flour
1/2 cup soy margarine
2 cups sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 cup tea (chilled)
3/4 cup cocoa powder
1 teaspoon vanilla
1 1/2 cups all purpose flour
Pre heat oven to 350 degrees F.
Combine 1/3 cups flour and tea in a small sauce pan. Cook over low heat until thickened about 3 minutes. Remove from heat and transfer to a large bowl. Set aside, cool completely. Melt margarine in a sauce pan and add cocoa. Cook and stir over low heat until smooth. Remove from heat and transfer to a large bowl. Add sugar, vanilla and salt to flour mixture and beat until smooth. Add cocoa mixture beat until combined.
Combine 1 1/2 cups flour and baking powder in a small bowl. Add to batter and mix until smooth.
Spoon batter into an ungreased 10″ square pan. Bake until a toothpick inserted in center comes out clean about 45 minutes. Cool completely.
These brownies come out very cake-y if you want more fudge-y ones cook for a little less. Also the mint is super subtle almost non existent, even though in the tea itself it is strong. Next time I’ll add a drop of mint extract as well.