Bigelow Tea

Instructions:

 Place tea bags in a 1-cup glass measure.  Add water.  Steep tea for 10 minutes. 

Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About ½ cup tea concentrate.)

Heat oven to 325 F.  Lightly butter 8 (1/2 cup) oven safe custard cups; set aside.

In medium mixer bowl place brown sugar and eggs.  Beat at high speed, scraping bowl often, until thick and light yellow (5 to 6 minutes).

Add 3 tablespoons tea concentrate and vanilla.  Continue beating until well mixed (1 to 2 minutes).

In small bowl stir together cocoa powder and oat flour.  Add cocoa mixture to tea mixture and mix only until combined.

Add melted butter.  Mix only until combined.

Pour brownie mixture into 8 prepared ½ cup custard cups.  Place the custard cups in a 13 x 9-inch baking pan and fill pan with hot tap water until water reaches ½ way up the custard cup.  DO NOT get water in the custard cups.

Carefully place pan in oven.  Bake for 45 to 48 minutes.  A wooden pick should be slightly wet.  Remove from oven; cool.

Serve with whipped cream, ice cream, or fresh berries.

Refrigerate leftovers.

Variations: Try using Bigelow Vanilla Chai or French Vanilla Tea

Nutritional Information: