I grew up in a house that was always full of tea (I am half English after all). If you open up the cabinet, you can find countless types: English Breakfast, Lemon Ginger, teas to calm the nerves, etc. But above all other teas, my cabinet is always stocked with a ton of Earl Grey. Today I was sifting through some recipe books of mine and found this recipe in The Vintage Tea Party Book by Angel Adoree, published by Mitchell Beazley. I love this book; it’s full of uniquely English recipes and tips and tricks for throwing a classic tea party. I posted another dessert from this book in 2013, which you can find here (you may note that my writing style has changed a bit…don’t judge too harshly).
I can’t post the recipe here, however, I did find it online at this link. I would encourage you all to try it out, and to purchase the book if you’re interested in throwing a vintage tea party!
Although I wish I had made the truffles less thin, I am happy with the outcome! Even though they’re not the neatest, they’re still tasty! You can clearly taste the Earl Grey flavor through the chocolate, and they’re the perfect treat to accompany a cup of tea.
As you have probably noticed, I’m not a vegan. In fact, none of the recipes I have posted on this blog until today have been “vegan friendly”. A friend of mine, who used to be a vegan, recently checked out my blog and recommended this recipe and I knew I had to try them out. Whether you’re a vegan or not, I would recommend these brownies for their wonderfully fluffy texture, and they’re not at all dry.
- 2 cups unbleached all-purpose flour
- 2 cups white sugar (I used two, but my friend says 1 cup works too for a healthier adaptation!)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil (the recipe also says you may substitute this for unsweetened applesauce)
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
I won’t lie and say I couldn’t taste a difference between these brownies and non-vegan brownies, but I would still definitely make them again! Let me know if you try them out and what you think!