There’s something universally joyful about brownies. They’re easy to whip up and practically guaranteed to make your kitchen smell like heaven. Whether you’re a center-piece person or you race for the chewy corner, brownies have a way of uniting people. You can stir them together in one bowl, bake them in one pan and suddenly you’ve got a dessert that's universally loved. Fudgy, cakey, chewy or somewhere in between, brownies are a choose-your-own-adventure kind of treat.
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.
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This recipe is a bit of a plot twist. It skips the usual dark chocolate and cocoa powder and instead leans into the smooth, creamy sweetness of white chocolate. It’s not a common choice when it comes to brownies, and after one bite, you’ll wonder why.
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.
This brownie isn’t loud or overly sweet. For those who like something more subtle, this is the recipe for you because it’s refined and cozy, like the dessert equivalent of a soft blanket and a good book. It's the kind of thing you serve when you want people to ask, “What is that flavor?” and then immediately ask for the recipe.And yes, it's also delicious in all the best brownie ways: a rich, luxurious texture that’s soft and fudgy in the middle, with those glorious chewy edges and extra-chewy corners we all secretly fight over.
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.
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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.
These bars are perfect for brunch, afternoon tea or just because you feel like baking something that feels a little special. They’re easy enough for a casual day in the kitchen, but impressive enough to serve at a dinner party, and even friends who claim they don’t like white chocolate might just change their minds after a bite or two.
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.
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