Put the butter in a pan and slowly heat until it has melted and is beginning to bubble
Add the brown sugar and granulated sugar to a large mixing bowl. Pour in the melted butter and whisk to combine. Leave to cool for 10 minutes
Meanwhile, grease and line a 20cm square tin with baking paper. Preheat the oven to 180°C/fan 160°C
Add the vanilla extract and eggs to the butter mixture and whisk for 2 minutes until thick, pale and slightly increased in volume. Sift in the flour and cocoa powder
Cut open the corner of the Dragonfly Rooibos Choco Chai teabags and pour the tea into the mixture, before disposing of the teabags
Add in the salt, and use a spoon or spatula to stir until well-combined – don’t use the whisk at this point as you don’t want to beat in more air, or you’ll get a cakey texture rather than gooey and fudgy
Stir in the chopped chocolate
Pour the brownie batter into the baking tin, spread it out with the back of a spoon and sprinkle with the reserved 50g muscovado sugar
Bake for 35-40 minutes or until the brownies have a good crust but are still fudgy in the centre. If you insert a skewer in the centre it should have a few sticky crumbs clinging to it rather than raw batter
Leave to cool in the tin until the brownies have reached room temperature, then cut into 16 squares and store in an airtight container
