epicurious
London Fog Brownies
From the cookbook "Fat + Flour" by Nicole Rucker, this chewy brownie recipe uniquely features white chocolate, plus Earl Grey tea.
👥 13 Servings⏱️ Prep & Cook: 45 min👤 Nicole Rucker📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat your oven to 375°F (190°C). Lightly grease a 9"x13"x1" quarter sheet pan, and line the bottom and sides with parchment paper.
2
Put 8 oz. (226 g) unsalted butter and 1 Tbsp. (6 g) Earl Grey tea, pulverized, into a small saucepan, and heat the mixture over medium heat. Stir every few minutes and watch it closely to prevent it from browning. While the butter is melting, put ¾ cup (127 g) roughly chopped white chocolate into a heatproof bowl. When the butter is melted, pour it over the chocolate, and stir gently until every piece of white chocolate has melted into the butter.
3
In a large mixing bowl, combine ½ cup packed (106 g) light brown sugar, 1 cup (200 g) granulated sugar, ¾ tsp. (2 g) Diamond Crystal kosher salt, 4 large eggs (200 g), and 2 tsp. (10 g) vanilla extract. Use a hand mixer to beat vigorously for ⏱️ 1 minute, until the mixture is pale in color and very creamy-looking. It is important to beat the eggs and sugar really well, because this is how you get a shiny, flaky top layer on your brownie. Add the melted chocolate and butter to the egg mixture, and whisk until everything is combined. Add 1⅔ cups (200 g) unbleached bread flour, and use a spatula to incorporate it, mixing just until no dry bits of flour remain.
(200 g) granulated sugar1 cuplarge eggs (200 g)4⅔ cups (200 g) unbleached bread flour1
4
Transfer the batter to the prepared pan, and smooth the surface. Gently rap the pan on the counter to burst any air pockets in the batter. Scatter 1¼ cups (212 g) roughly chopped 72% chocolate over the top, and gently press it in a little (most will sink into the batter). Bake for ⏱️ 10 minutes on the center rack of your oven, rotate the pan, and continue baking until a cake tester or toothpick inserted in the center comes out with very moist crumbs still clinging to it, about ⏱️ 15 minutes longer. The edges will show some browning and wrinkling, and the center will still appear a bit unset. If you have beaten the egg mixture enough, there will be a wonderful shiny surface to the brownies.
(200 g) granulated sugar1 cup¼ cups (212 g) roughly chopped 72% chocolate1
5
Remove the brownies from the oven, and allow them to cool in the pan. Eat immediately, or, if you enjoy a chewier brownie, put the pan in the freezer for ½ hour. Cutting the brownies while they are very cold will produce a densely packed, chewy texture and clean cuts. Do Ahead: Store them in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.
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