Chocolate Chai Tea Brownies

Since tomorrow is the last day together with my work friends, I am bringing these brownies for everyone to share.  They are great for many occasions due to their quick preparation time and simple ingredients, yet sinful texture and flavour.

Preheat oven to 325 degrees F (I use convection, so I preheated mine to 315 F). 
Butter and flour a 8"x8" baking pan.

First pour 1/4 to 1/3 cup boiling water over a Chai tea bag in a bowl and set aside.  Allow to steep as long as possible. 


Main Ingredient mix:
1/2 cup butter
1 cup organic cane sugar
1 tablespoon vanilla
2 eggs

Cream the above ingredients in a mixing bowl until very smooth in texture.

Then melt 2 ounces of dark semi-sweet chocolate in a microwave or over low heat in a saucepan.  If melting in a saucepan, stir constantly.
If using a microwave, melt in increments (I suggest 20, 15, 10, 6, then 5 seconds) to avoid burning.  Stir thoroughly between microwaving, as the chocolate will melt a lot in its own heat.

Add this to the batter and mix thoroughly.
Remove the teabag and pour the tea over the batter, then mix again.

Add 3/4 cup-4/5 cup flour to batter and mix well.  The batter should be very smooth and somewhat thick but not so much that it won't ooze out of the bowl into the pan.

Spread batter evenly in the pan and bake for 25-35 minutes.  (I baked mine for exactly 32 minutes)

When a cake tester pulls out clean, remove from oven and allow to cool in the pan for 20 minutes.  Then cut into 16 squares and these brownies are ready to serve!