We've been experimenting again in the kitchen and it turns out that our current Tea of the month, Mint Choc Chai makes delicious brownies! Minty and chocolatey... what more could you want?


  • 2 tbs Suki Mint Choc Chai
  • ½ cup water
  • 200g milk chocolate
  • 200g mint aero
  • 160g unsalted butter
  • 4 large eggs
  • 85g brown sugar
  • 100g granulated sugar
  • 175g all-purpose flour
  • 1tsp baking powder
  • 9x13 inch baking pan, greased and floured


Start off by preheating the oven to 180 degrees and line a brownie tin with grease proof paper.

Infuse 2 tbs of Suki mint choc chai in half a cup of hot water, making an intense infusion. Set aside to cool for about 15 minutes and then strain, to separate liquid and tea leaves.

Whilst this tea brews, roughly chop up 200g of milk chocolate and 100g of mint aero. Then place chocolate and butter in a bowl. Set over a saucepan filled with about 2 inches of water an gently heat on a low heat to let the chocolate and butter melt, stirring frequently.

MCC brownies 2

In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled brewed tea and whisk to combine.

MCC cake 4

Gradually, a few tablespoons at a time , add the melted chocolate/butter combination to the egg mixture and stir to combine.

MCC brownies 7

Next add the sieved flour and remaining 100g of mint aero, mixing until smooth. Pour batter into prepared, lined brownie tin.

MCC brownies 8

Pop into the oven for 30 minutes. Leave to cool on a wire rack to cool completely before cutting.

If you try out our Mint Choc Chai Brownies, we would love for you to share your photos with us on social media, using #sukitea... we might even send you a few Suki samples!