And just when we thought we’d seen every brownie variation out there, the Los Angeles Times Food (@latimesfood) shared a recipe from genius pastry chef @nicole_rucker that completely flipped the script.
View this post on Instagram
A post shared by Los Angeles Times Food (@latimesfood)
But that's not all. Instead of just melting butter, this recipe calls for steeping Earl Grey tea in the butter as it melts. Yep, you heard that right. That floral, citrusy aroma from the bergamot in the tea infuses into the butter, which then mingles with the vanilla and white chocolate to create a flavor profile that’s warm, elegant and a little unexpected—much like the London Fog drink this treat is named after.
You can find the full recipe on the Los Angeles Times' website or in Rucker's new cookbook, Fat + Flour: The Art of a Simple Bake.
Yes, You Can Swap the Tea (But Don’t Skip It)
If you’re not a fan of Earl Grey, don’t worry because you’ve got options. The recipe is flexible enough that you can use another tea, like chamomile for something a little more floral or chai for a spiced twist. And if you’d rather leave the tea out altogether, that’s totally fine, too, but if you’re feeling curious, trust the process and try it as written at least once. The tea gives the brownies a grown-up twist that elevates the whole experience.
When you’re in the mood to bake and want something a little different from your go-to dark chocolate brownie, give these London Fog brownies a shot. They’re surprising, satisfying and every bit as delicious as their classic cousins.
Related: I Tried the Viral No-Bake Brownie Bites and They Are Indeed ‘the Best Lazy Dessert’
Read More Details
Finally We wish PressBee provided you with enough information of ( The British-Inspired Way to Make Brownies 10x Better )
Also on site :