Some things just belong together – rich dark chocolate, fragrant bergamot, and a bright hit of lemon. These brownies are built around our Luxe Grey, steeped slowly into butter to infuse its floral notes right through the batter. Finished with a sharp and sweet lemon drizzle, they strike that perfect balance between indulgent and truly nourishing. The kind of bake that deserves a freshly brewed pot alongside it – we'll let you guess which one!
Ingredients (makes 9)
- 120 g butter
- 200 g granulated Sugar
- 4 eggs
- 140 g all-purpose flour
- 80 g Weave Cacao 70% Couverture Chocolate Drops
- 60 g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp Luxe Grey tea (loose leaf)
- 55 g icing sugar
- 1 lemon, juiced
Method
- Infuse the butter: Gently melt 120 grams butter in a small saucepan over low heat. Add 2 tablespoons Luxe Grey loose leaf tea and steep for 8–10 minutes, stirring occasionally. Do not let it boil. Strain through a fine mesh sieve or cheesecloth, pressing the leaves to extract as much flavour as possible. Set the infused butter aside to cool to room temperature.
- Preheat the oven to 180 degrees C. Spray an 8 by 8 baking tray with non-stick cooking spray (or grease with butter)
- In a mixer fitted with a paddle attachment, cream the butter and granulated sugar
- Add the eggs one at a time. Next, add the all-purpose flour, cocoa powder, baking powder and salt. Stir to combine.
- Add the 70% chocolate drops and stir again.
- Pour the batter into the baking pan and bake for 20-25 minutes. They’re ready when the edges are firm and slightly pulled away from the pan, the top has a dull, papery crust, and a toothpick inserted into the center comes out with a few moist crumbs – not wet batter.
- In a large bowl, combine the icing sugar and lemon juice until slightly thick.
- Remove the brownies from the oven, cool, slice, and then drizzle lemon sugar on top. Garnish with edible flowers if you’re feeling fancy.
- Serve and enjoy!
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