If you’re in the market for an easy to make, crowd pleasing dessert this holiday season I’ve got you covered with these fudgy, maple tea-frosted brownies. They’re perfect for Friendsgiving potlucks when you don’t want to be the fourth person to bring pie, and you can make them a day or two ahead of time; they’ll still be plenty fresh, rich and chocolatey when you serve them. I think brownies should be very dense and chewy, and that’s exactly what these are. Anything else is just chocolate cake in my book! Brownies also mean plenty of decadent chocolate flavor and these won’t disappoint the most avid chocoholics at your table (after all, I made them by melting down a whole bag of chocolate chips).
These also have seasonal flair thanks to a generous layer of Stash Maple Apple Cider tea-infused buttercream. I love flavoring buttercream with tea because the butter readily absorbs the tea’s flavors, so the end result is like a sweet and creamy version of my favorite cup of tea. It’s tastier and much more interesting to serve than your typical vanilla buttercream and can make an everyday dessert something uniquely tasty and worthy of your holiday table. Maple apple cider is one of my favorite Stash teas to drink this time of year; I love it for its naturally sweet maple, cinnamon, apple and caramel flavors so it only makes sense to turn it into dessert. I think my Thanksgiving guests will agree!
Fudgy Brownies with Maple Apple Cider Icing
For the brownies
- 1/2 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter cut into small pieces
- 12 oz semisweet chocolate chips
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
For the buttercream
- 5 bags Stash Maple Apple Cider Tea
- 3/4 unsalted butter
- 2 1/2-3 cups confectioners sugar sifted
- pinch salt
- 2-3 Tbsp whole milk or cream
Preheat oven to 350º F.
Whisk the flour, baking powder and salt together in a small bowl and set aside. Beat the eggs, sugar and vanilla in a large bowl and set aside.
Melt the butter and chocolate chips in a heat-proof bowl over simmering water. Stir occasionally until smooth and glossy. Fold into the egg mixture. Whisk the flour mixture into the wet ingredients a little at a time until combined.
Pour into a greased 8" square pan (or quarter sheet pan) lined with parchment paper. Bake for 35-40 minutes, until a tester comes out mostly clean. Allow to cool completely before frosting with the buttercream or slicing.
To make the buttercream, melt the butter in a saucepan over medium low heat, submerging the tea bags in the butter. Remove from heat once the butter is liquid and hot. Do not allow to simmer. Steep tea for 20 minutes, then discard tea bags.
Allow butter to return to room temperature or refrigerate until opaque and solid, but still soft. Whip with a mixer or beaters until fluffy. Add the sugar one cup at a time, whipping thoroughly, until desired sweetness is reached. Add the salt and milk, one tablespoon at a time, whipping until desired texture is reached. Frost the brownie immediately.
This post was written in collaboration with Stash Tea. All opinions are my own. Thanks for supporting the brands that support this blog!