dinsdag 10 februari 2009

Lemongrass tea Brownies

Submitted by: Dena S.

I figured if they can make pound cake with green tea in Japan, lemongrass brownies should be a fun variation on the baked goods idea.
3/4 cup unsalted butter (1 1/2 sticks)
4 ounces white chocolate (either chips or chopped bar)
1 cup granulated sugar
1 tablespoon lemongrass tea
6 oz. coconut milk
3 large eggs (room temperature)
1 tsp vanilla extract
1 tsp lemon juice
3/4 cup all-purpose flour
1/4 teaspoon salt
Coconut flakes and lemon zest for topping (optional)
Bring the coconut milk to a simmer and steep the lemongrass tea in it with a tea ball.
While the coconut-milk-tea is steeping (7-10 min.), melt the butter and white chocolate together in a double boiler.
Remove the tea ball and add the sugar and coconut-lemongrass milk to the melted butter and chocolate.
Let it cool a bit until it's no more than lukewarm before adding the eggs, so they don't curdle.
After adding the eggs, fold in the flour and salt.
Add the vanilla and lemon juice last.
Bake in an 8x8 pan at 325 for about 45-50 minutes, or until a toothpick comes out clean. (If you use a 9 x 13 pan, it'll cut down the baking time significantly -- more like 25-30 minutes for a large pan with thinner brownies.)
For the serious coconut fans out there, you can sprinkle coconut flakes on top, toast them lightly with a kitchen torch, and add shreds of lemon zest as a finish. (For the not-so-much coconut fans, a dusting of powdered sugar through lace makes pretty patterns on the surface.)

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