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Step 1
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| Preheat oven to 350 degrees. |
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Step 2
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| Steep tea in ½ cup hot water for 6 minutes, then strain and set aside. |
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Step 3
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| In a microwave-safe bowl, add butter and unsweetened chocolate. Microwave on high at 20-second intervals, stirring often until chocolate is melted. |
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Step 4
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| In a separate bowl, whisk eggs and sugar until well incorporated. Slowly whisk in chocolate mixture, vanilla and 2 tbsp of brewed tea. Then fold in flour, cocoa powder and salt. |
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Step 5
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| Add batter to a mini muffin tray 1 tbsp at a time and bake for 12-14 minutes. Brownies should appear slightly underdone. |
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Step 6
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| To make the icing, whisk together powdered sugar, butter and 2-3 tbsp of reserved tea until icing reaches a smooth and spreadable consistency. Pipe over cooled brownies and top with crushed candy canes. |
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Step 7
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| Recipe makes 20-30 mini brownies. |
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