Method

Earl Grey Brownies

1. Preheat oven to (170°C/150°C fan-forced) and grease a 12-hole mini cheesecake pan (or mini cake pan).
2. Melt butter and dark chocolate in small saucepan on low heat until smooth, then set aside to cool for 10 minutes.
3. Beat eggs and sugars until pale and smooth, then pour in melted chocolate mixture until combined.
4. Add 1/3 of the sifted plain flour and gently beat on low speed to combine, then the rest of the flour, cocoa and baking powder and salt, until mixture is smooth. Take care not to overmix.
5. Divide mixture equally between cake pan holes then bake for 16-18 minutes or until brownie top springs back when touched, and a cake tester comes out with moist crumbs. Don’t be tempted to leave the brownies in the oven any longer – they will firm up as they cool and taste much better with a moist centre than being hard and crunchy. Allow to cool 10 minutes in pan, then turn out and cool completely on a wire rack.

Earl Grey Frosting

1. Cover teabags with boiling water in a small bowl, then add milk. Allow to steep for at least 30 minutes. When ready to use, remove teabags, squeezing to extract maximum flavour
2. Whisk together butter, sugar, vanilla and salt in a freestanding mixer on high speed until light and fluffy, then add earl grey infused milk and continue to whisk until pale and fluffy.
3. Place frosting in a piping bag fitted with a medium round nozzle. 

Assembly

1. Place brownies on serving plate, then pipe with frosting and drizzle with salted caramel sauce.
2. Sprinkle with chocolate and salted caramel pearls, then decorate with edible flowers.