Browniebabe of the Month - Wildberry & Echinacea Tea Brownie

Once Upon a Tart is hosting the inaugural Browniebabe of the Month.

Lindas and Jez have been sick so I decided to make Wildberry & Echinacea Tea Brownies to help them get better. Once Upon a Tart does say, "... a brownie a day, keeps the doctor away".

I, of course, had to bake them in cupcake liners.

I have a few more brownie recipes I want to try, but if Browniebabe of the Month is going to be a regular event, I might hold off. So make sure it is a regular event people.

Wildberry & Echinacea Tea Brownies

350g / 12oz dark chocolate (55-60% cocoa )

250g / 9oz / 1 cup butter

3 eggs

250g / 9oz brown sugar

110g / 4oz plain [all purpose] flour, sifted

1 tsp baking powder

pinch of salt

1 Wildberry & Echinacea Tea bag

2 tbs hot water

1 tbs Chambord

1/3 cup raspberry jam [preserves]

Ganache

1/2 cup double [heavy cream]

1 Wildberry & Echinacea Tea bag

90g / 3 oz dark chocolate

1. Preheat the oven to 170C [325F].

2. Grease a 23cm / 9 inch square cake tin.

3. Seep the tea bag in 2 tbs of hot water. Remove the tea bag after 5 minutes and allow to cool.

4. Melt the chocolate and butter together, then cool slightly.

5. Whisk the eggs until thick, then gradually add the sugar and beat until glossy.

6. Beat in the melted chocolate mixture and the cool tea, then gently fold in the flour, baking powder and salt.

7. Pour the mixture into the prepared cake tin.

8. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture sticking too it (remember brownies are fudgey).

9. Remove the brownie to a wire rack, and allow it to rest for about 20 minutes. Don't be tempted to cut the brownie or remove it from the cake pan at this stage!

10. Brush the Chambord over the warm brownies.

11. In a small saucepan, melt the preserves over moderate heat, stirring frequently. Strain the preserves and brush them over the brownies. (I didn't strain because I like the seeds)

12. For the ganache, in a heavy saucepan, bring the cream to a boil over moderately high heat.
13. Remove from the heat and let tea bag seep; let steep for 5 minutes.

14. Remove the tea bag and return to a boil.

15. Remove from the heat and add the chocolate. Stir until the chocolate is melted and the ganache mixture is smooth.

16. Let the ganache cool for 5 minutes.
17. Using a flat spatula, spread the chocolate ganache over the brownies in an even layer. 18. Refrigerate until the ganache is partially set, then cut the brownies into bite-size bars.

18. Serve at room temperature.

The Verdict? Raspberry. Chambord. Chocolate. Fudgey. Period.

See brownies can be medicinal!

As you can see I piped the ganache onto the brownie.



The prize for the Browniebabe of the Month is an apron.

How cute is it?

I wasn't counting on winning it so here is the apron I made. HnK is modelling it.

It will come in handy for HnK for when we co-host the next dinner party.

As you can see there is a pocket in the front - for the mobile phone. Very important. I made a little loopy thing on the side to hang a tea towel. You can sort of see it on the left. I made two matching tea towel.



You can see the loopy thing for the tea towel a little clearer here.

I am going to be making some more at some stage. Time permitting.