Royal Elixir Lotus Divine Tea Brownie

By
Adam Cushing
Added
22 October, 2015

A 'Lotus Divine' tea solution adds interest to these rich, velvety brownies by Melbourne chef Adam Cushing.


• 8 Royal Elixir Lotus Divine teabags
• 100ml water
• 8 eggs
• 500g caster sugar
• 400g dark chocolate (70% cocoa or higher)
• 400g unsalted butter
• 240g plain flour
• 1 tsp sea salt
• 1 tbs cocoa
• 1 tsp vanilla essence

Preheat the oven to 160ºC.

Bring water to boil and place the Royal Elixir Lotus Divine teabags in. Remove from heat and let the tea steep for at least an hour, or if possible, overnight. When ready, remove teabags and set aside.

Beat all eggs with caster sugar until combined and the mixture pales slightly in colour, becoming velvety in texture. Set aside.

Melt the unsalted butter with the dark chocolate. Once melted, pour the mixture into the beaten egg and sugar and stir together.

Sieve plain flour into a bowl with the sea salt and cocoa, then fold into the chocolate mixture until combined.

Lastly, fold in the brewed tea and add the vanilla essence.

Line a baking tray with baking paper and pour in the mixture. Bake for around 25 minutes.

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