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Thai Tea Skillet Brownies

I hope you guys had a splendid Easter weekend! My Easter holidays growing up usually involved church and my mum forcing me to play some hymn on the violin. I used to have terrible stage fright, and I still do! But, my mum kept making me do all kinds of things in front of people because "it builds character". Now that I'm an almost adult, I get to wake up late and eat left over Easter dessert/candies for breakfast :P.
It's raining in Richmond today, so I can't imagine what doing a egg hunt would be like in this weather. My roommate and I did some major spring cleaning. Honestly, we only clean when we have prospective renters look at the apartment, so I'm glad some people want to see it tomorrow. We really needed a reason to kick our butts into high cleaning gear!! You don't even want to know some of the things I found under my desk! It's difficult when you have two girls with long black hair shedding all over the place :P
Cleaning is some back breaking work though, so we'll be treating ourselves to some leftover brownies a la mode. The butter here is infused with Thai tea, so it gives it some depth and extra flavor! I'm using the same Revol mini dishes that I used in my last kimchi chili tots post. These are perfect for serving and portion control...otherwise, I'd eat the whole pan! And, because of the gooey nature of these brownies, it's difficult to clean but these "cast iron" dishes are able to go into the dish washer! What a relief, because I have absolutely no strength to even wash dishes :D

Thai Tea Skillet Brownies

makes 3-4 mini skillet brownies

1 stick butter
4-5 tbsp loose thai tea leaves
5 oz unsweetened chocolate chips, melted
2 eggs, room temp
1.5 tsp vanilla extract
1/2 cup sugar
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
sweetened condensed milk
  1. Put Thai tea leaves in a cheesecloth or tea bag. Melt butter in a small saucepan and place tea bags into the butter to let steep for a few minutes (I let it sit for 5-8 mins). Some thai tea leaves have orange food coloring in them, so if your butter turns bright orange, don't be alarmed!
  2. Preheat oven to 350F and butter mini casserole dishes. Once the tea is done steeping, take out the tea bags, add in chocolate chips and the residual heat will melt it. If it isn't quite melted, just put it on low heat for a few seconds and it will melt quickly. Set aside and let cool
  3. In a large bowl, mix together sugar flour, baking powder and salt. In a smaller bowl, lightly beat eggs with the vanilla extract and stir this into the cooled melted chocolate. Mix together the wet and dry ingredients until just incorporated. Try not to over mix, or you'll get a more cakey brownie!
  4. Bake for 20-25mins, or less if you want your center to be very gooey. And that's okay because we're going to be eating these with spoons anyway!
  5. Serve with a giant scoop of ice cream and drizzle on sweetened condensed milk
I developed this recipe for Revol; all opinions expressed are my own. I love their beautiful and creative kitchen bakeware, serve ware and cooking tools :) Thank you for the support!


  1. I have so much loose leaf Thai tea because Andrew's mom is Thai and loves giving me food haha. I'm totally going to make a batch of these now! I love your Asian fusion desserts lady!!!

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