Earl Grey Blondies Recipes

EARL GREY BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with nonstick cooking spray.
• Pulse the brown sugar, granulated sugar and tea in a food processor until the tea leaves are finely chopped into a fine powder and evenly dispersed. Set aside.
• Whisk together the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, whisking occasionally, until brown flecks appear, 10 to 12 minutes. Remove from the heat and immediately whisk in the sugar-tea mixture and the maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla extract and lemon zest.
• Fold the brown butter-egg mixture into the flour mixture with a rubber spatula, then fold in the chocolate chips. Spread the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan.
• Lift the blondies out of the pan using the foil overhang; discard the foil. Cut into small squares and serve.

EARL GREY BROWNIES

Steps:

• Brownies.
• Set the oven at 350 degrees. Line a 9-inch square baking pan with foil, leaving 2 inches hanging over two opposite sides. Butter the foil.
• In a small bowl, whisk together the flour and salt.
• In a medium saucepan, melt the butter and chocolate over low heat, stirring often. Add 1 cup of the sugar and stir for 30 seconds. Remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.
• In a medium bowl, combine the remaining 1 cup sugar and the eggs. Whisk well. Pour 1/2 of the egg mixture into the chocolate mixture, stirring to combine.
• In an electric mixer, beat the remaining egg mixture for 2 minutes or until thick and pale colored. Fold the beaten egg mixture into the chocolate mixture. Gently fold in the flour mixture.
• Pour the batter into the pan. Bake the brownies in the middle of the oven for 35 to 38 minutes or until the top is set and a toothpick inserted into the center comes out lightly streaked with chocolate. Transfer the pan to a rack and cool to room temperature. Refrigerate the brownies in the pan for at least 1 hour. (The brownies can be made up to 1 day in advance.).
• GANACHE.
• In a medium bowl, combine the chocolate and honey. Set a fine strainer over the bowl.
• In a small saucepan, combine the cream and tea leaves or bags and heat over medium-high heat until bubbling. Reduce the heat and simmer gently for 2 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula to stir the cream and chocolate until the chocolate melts.
• Set aside 1/2 cup of this ganache mixture at room temperature.
• Refrigerate the remaining ganache in the bowl for 45 minutes or until it sets.
• In an electric mixer, beat the chilled ganache for 1 minute or until creamy and lightened. Spread it over the brownies. Refrigerate for 15 minutes.
• If the 1/2 cup ganache you set aside has thickened, heat it for 10 to 15 seconds in a microwave or set it in a bowl of warm water and stir until it is pourable. Pour it onto the chilled ganache layer. Return the pan to the refrigerator for at least 30 minutes or until firm.
• Holding onto the foil overhang, lift the brownies out of the pan. Set them on a cutting board. Using a thin, sharp knife, and wiping the blade clean after each cut, make 4 cuts in one direction to yield 5 rows. Give the pan a quarter turn and make 4 cuts in the other direction to yield 5 more rows. Lift the brownies off the foil.

EARL GREY MADELEINES

Steps:

• Sift together the flour and baking powder. Put the honey in a medium heatproof bowl, and place a strainer over the bowl.
• Bring the butter to a boil in a medium saucepan over medium-high heat. As the butter cooks, gently swirl the pan. The butter will foam, then bubble, then turn golden. In 5 to 7 minutes, when the butter browns (it will be the color of hazelnuts, and have that aroma as well), pour it through the strainer onto the honey. Some dark bits will slip through the strainer, and that's fine! Stir to blend.
• In a large bowl, whisk the sugar, zest, tea, eggs and egg white, and milk until combined; whisk 1 or 2 minutes more after the ingredients are blended. Add the flour mixture in three to four additions, whisking the ingredients together gently. You'll have a thick batter that will fall back on itself in a ribbon. Switch to a spatula, and gradually stir in the warm butter-honey mixture. The batter will have a beautiful sheen. Press a piece of plastic wrap against the surface, and refrigerate the batter for at least 8 hours or up to 2 days.
• When you're ready to bake, center a rack in the oven, and heat it to 425 degrees.
• Butter and flour a regular-size madeleine pan (or coat it with nonstick baking spray); do this even if the pan is nonstick. Use a slightly rounded tablespoon of batter to fill each shell. Don't worry about leveling the batter, as it will even out in the oven. Cover, and refrigerate any remaining batter.
• Bake the madeleines until the cakes are golden and the bumps spring back when gently prodded, 11 to 13 minutes. Unmold immediately by rapping the pan against the counter. Serve now ... or don't. The madeleines stale quickly, but that just makes them better for dunking. If you're baking more madeleines, be certain to cool the pan between batches.

CHOCOLATE EARL GREY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, sugar, and tea. Beat in vanilla, then eggs, one at a time until incorporated. Sift together flour, cocoa powder, and baking powder; fold into egg mixture until just mixed.
• Drop cookies by rounded tablespoonfuls onto a ungreased cookie sheets.
• Bake in preheated oven for 8 minutes.

EARL GREY TEA COOKIES

Steps:

• Whisk flour, tea, and salt in a small bowl; set aside.
• Put butter, sugar, and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; gradually mix in flour mixture until just combined.
• Divide dough in half. Transfer each half to a piece of parchment paper; shape into logs. Roll in parchment to 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Transfer in parchment to paper towel tubes; freeze until firm, 1 hour.
• Preheat oven to 350 degrees. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies, rotating sheets halfway through, until edges are golden, 13 to 15 minutes. Let cool on sheets on wire racks.