Earl Grey Blondies

A classic chewy blondie gets a trendy and elegant twist with the addition of ground Earl Grey tea. These treats also have brown butter, fresh lemon zest and white chocolate chips that enhance the tea flavor even more.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 12 to 16 servings
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Ingredients

Nonstick cooking spray

1 1/4 cups packed light brown sugar

1/4 cup granulated sugar

1/4 cup loose leaf Earl Grey tea

2 1/2 cups all-purpose flour (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks cold unsalted butter, cut into 1/2-inch cubes

1/4 cup pure maple syrup (see Cook's Note)

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon finely grated lemon zest

1 1/2 cups white chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with nonstick cooking spray.
  2. Pulse the brown sugar, granulated sugar and tea in a food processor until the tea leaves are finely chopped into a fine powder and evenly dispersed. Set aside.
  3. Whisk together the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, whisking occasionally, until brown flecks appear, 10 to 12 minutes. Remove from the heat and immediately whisk in the sugar-tea mixture and the maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla extract and lemon zest.
  4. Fold the brown butter-egg mixture into the flour mixture with a rubber spatula, then fold in the chocolate chips. Spread the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan.
  5. Lift the blondies out of the pan using the foil overhang; discard the foil. Cut into small squares and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) When measuring things like maple syrup and honey spray your measuring cup with nonstick spray to prevent them from sticking.

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