The sweet taste from these pop in the mouth Mini Chocolate Tea Brownies will perfectly accompany your mid-afternoon tea.
We have Ellen Easton to thank for this invention and you should check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Check out Linda’s History of English High Tea and Afternoon Tea Recipes.
Photo by Camille Brownson.
Mini Chocolate Tea Brownies Recipe:
Mini Chocolate Tea Brownies Recipe
2 (1-ounce) squares unsweetened chocolate
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts or pecans (optional)
Preheat oven to 325 degrees F. Spray a 9x9-inch baking pan or a mini-muffin pan with non-stick baking spray; dust with granulated sugar on all sides.
In a double boiler or in a bowl set over a pan of hot water, melt the chocolate; set aside to cool. Learn different techniques for How To Melt Chocolate.
In a small bowl, sift together the flour and the salt. Fold in the flour mixture into the melted chocolate until well blended. Add vanilla extract and chopped nuts (if desired). Spread or pour batter into prepared baking pan or min-muffin pan.
Bake 20 minutes or until edges are firm (center will be soft). Remove from oven and cool 30 to 60 minutes on a cooling rack before removing from muffin pan or cutting into 1-inch square pieces.
To serve, place each chocolate brownie into a candy cup.
Yields 24 bite-size pieces.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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