Decadent, fudgy and rich, these chocolatey and subtly citrusy brownies will hit the spot. Whether you prefer them gooey or cakey, this recipe will be sure to make your customers reach for a second {or third} square.


A hand picking up an Earl Grey and Orange brownie


  • 120g unsalted butter;
  • 230g dark chocolate;
  • 150g caster sugar;
  • 60g light brown sugar;
  • 3 eggs;
  • 1 orange, zested;
  • 3tbsp ground Earl Grey Loose Leaf;
  • 100g plain flour;
  • 1 pinch of salt.


    • 9 squares of indulgent brownie.


      1. Get your oven ready - preheat it to fan 170C degrees.
      2. Pour some water into a pan and get it to a low simmer. Bob a metal or glass mixing bowl on top of the pan, making sure it isn’t touching the water.
      3. Put your butter and chocolate into the mixing bowl, stir it until it’s melted and smooth, then take it off the pan and let it cool.
      4. Grab another mixing bowl and sieve in your sugars. Break your eggs into the sugar, add your orange zest and beat it all together until it’s combined. 
      5. Pour your chocolatey butter mixture into your sugar-egg-orange mix - make sure you give your bowl a good scrape to get all that chocolate in there. Mix it again until just combined.
      6. Grind your Earl Grey loose leaf into a fine powder and sieve 3 tbsp into your chocolate mixture along with your flour. Add in a small pinch of salt, too.
      7. Get a wooden spoon and gently fold in your flour-tea-salt mixture, again, until just combined. Don’t be tempted to over mix.
      8. Pour your brownie mix into a lined baking tin, around 8 inches wide, to get the perfect thickness. Give it a quick level off with your spoon.
      9. Bake time! Pop it in the oven for about 40 minutes. If you like it gooey, start checking it around the 35-minute mark, and if you prefer it cakey, leave it for those extra few minutes.
      10. After it’s done baking, leave it to cool for about an hour - hang tight!
      11. Once cool, feel free to make it even more awesome by decorating your brownie - we drizzled ours with an Earl Grey Chocolate Ganache and sprinkled over calendula petals.
      12. Chop it into squares and tuck in.

      Shop Earl Grey Loose Leaf here