Raspberry Royale Tea Brownies

5 Bigelow Raspberry Royale tea bags
1/2 cup water
10 ounces semisweet chocolate, finely chopped
3/4 cup unsalted butter
4 large eggs, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup walnuts, coarsely chopped

Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.

Place water in small saucepan and heat to boiling. Remove from heat. Add tea bags, submerging bags completely. Set aside to cool, then remove tea bags, squeezing out liquid from bags.

Place chocolate and butter in top portion of a double boiler and heat over about 2 inches of water. Heating on low, let chocolate and butter melt, stirring frequently.

Whisk together eggs and sugars in a medium-size mixing bowl until well-blended. Add the cooled tea mixture and whisk to combine. Add the melted chocolate/butter combination and stir to incorporate. Add flour and walnuts, mixing until smooth.

Pour batter into prepared pan. Bake about 25 minutes; the center will feel firm but still moist. Bake 5 to 10 minutes longer for a drier brownie. Remove to wire rack to cool completely before cutting into squares.