To make my wishes come true in these blondies flecked with Indonesian black tea leaves, I had to get up early. Adding black tea leaves to the blondie helps to counteract the richness of the brown sugar while also providing a subtle malty taste.
Tea is a good match for this dish because of its high caffeine content. To make these blondies, follow the directions on the Food52 website, which ask for mixing together olive oil, eggs, and brown sugar before adding the dry ingredients. To make the blondies chewier before baking, this is said to aid the sugar’s dissolution. Also, the resting wet components are the perfect place to “steep” black tea leaves in order to infuse the batter with smoky-caramel overtones from the tea. Using coarse sea salt, I crushed the tea leaves and sprinkled them on top of the baking blondies for added flavour.
Is this what happened? In contrast to the typical blondie made with butter and brown sugar, this one is less sweet and more fascinating. Moreover, you can actually taste the tea in the air.
Favourite Black Tea
For these blondies, I used Atlas Tea Club’s red tea from Indonesia. (Wait! There are no black tea blondies in this batch? Are they? The colour of the dried tea leaves determines what we call “black tea” in the West. It’s known as “red tea” in the East because of the colour of the brewed tea.
This recipe may be made with any type of loose-leaf black tea that you choose. Just make certain that the final baked good has some discernible flavour profile. Tea from Atlas Tea Club’s Indonesian red/black blend complemented the earthy-sweet flavour of the blondie well.
- 1 1/2 lbs. of brown sugar. (I used half light and half dark)
- 2 tsp. black tea leaves, crushed (I used Twisted Leaf Red from Atlas Tea Club)
- 2/3 of an ounce of sea salt
- 0.5 tsp. of baking powder
- Extra-virgin olive oil: 3/4 cup, plus additional for pan-coating
- 2 ovaries
- All-purpose flour, 1 and a half cups
- a cup of finely chopped, roasted pecans (I used walnuts
- In a big pinch, gritty sea salt
- 1 huge pinch of black tea leaves in loose form
- Baking powder, kosher salt, tea leaves, and brown sugar in a large basin. Whisk in the olive oil until the mixture is moistened. One at a time, whisk in the eggs to ensure that everything is well-combined.
- After 30 minutes of stirring, set the sugar-olive oil combination aside. This should aid in the sugar dissolving and produce a more chewy blondie. You’ll also get a lot of flavour out of your tea leaves by using this method.
- Use olive oil to lightly coat a 9-inch square baking pan. The bottom and sides should be lined with parchment paper that is overlapping and lightly greased with olive oil. Preheat the oven to 350 degrees Fahrenheit and place a rack in the centre of the oven.
- Toss the flour and nuts into the sugar-olive oil mixture. Bake blondies according per package directions. In a mortar and pestle, roughly smash a big pinch of salt and a huge pinch of tea leaves (or in a bowl with the handle of a wooden spoon). Tea-salt the blondie batter before baking.
- Bake for 30 to 35 minutes, or until blondie has risen up somewhat and the top feels set. Remain in the pan to cool entirely. Remove from the pan and cut into desired shapes. In an airtight container, it may be stored at room temperature for a week or in the freezer for up to three months.