These chewy brownies are packed with intense chocolate and mint flavor, thanks to Bigelow Plantation Mint Tea. If you prefer a caffeine-free tea alternative, substitute the same amount of Bigelow Mint Medley Herb Tea.
Preheat oven to 350 degrees and set the rack on the middle setting. Place tea bags in ½ cup of hot water. Set aside to cool, and then remove tea bags, squeezing out liquid from bags. Meanwhile, place 1-¼ cups of the chocolate chips and butter in a metal bowl. Set over a saucepan filled with about 2 inches of water, to create a double-boiler. Heat on low and let chocolate and butter melt, stirring frequently. In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled tea mixture and whisk to combine. Add a few tablespoons of the melted chocolate/butter combination to the egg mixture and stir to combine. Add the remaining chocolate and incorporate. Lastly, add the flour and remaining ½ cup of chocolate chips, mixing until smooth. Pour batter into prepared pan. Bake approximately 25 minutes. Center will feel firm but still moist. Bake 5-10 minutes longer for a drier brownie. Place pan on a wire rack to cool completely before cutting into 20 squares.