A rich, fudgy dessert with a hint of raspberry essence.
I’m actually not a big chocolate fan – shocker, I know. But when you add something outstandingly delicious to that chocolate, I’m all there. Which is why this recipe is right up my alley. It starts with a strong brew of raspberry tea, and ends with rich, fudgy brownies that have the perfect hint of raspberry. Served with fresh, tart and sweet raspberries, they’re out of this world. Try it for your next breakfast – you'll be glad you did.
- 3 raspberry tea bags
- 1/2 cup boiling water
- 10 ounces semi-sweet chocolate chips
- 3/4 cup coconut oil or unsalted butter
- 4 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup flour
Preheat oven to 350° F. Spray a 9x13 pan with non-stick spray and set aside.
Pour boiling water over tea bags and allow to steep.
In a small pot, melt coconut oil or butter on low heat. Add chocolate chips and stir until melted. Remove from heat.
Whisk eggs and sugar until smooth. Add concentrated tea and mix.
Add chocolate butter mixture and stir. Add flour and whisk until smooth.
Pour into pan and bake 25 minutes or longer, until center is set.
Cool, and then slice into squares. Serve with a squirt of whip cream and fresh raspberries.