Preheat oven to 350 °. Place water in a small saucepan and heat to simmer. Remove from heat. Add Bigelow Raspberry Royale® tea bags, submerging bags completely. Set aside to cool. When cool, remove tea bags, squeezing out liquid. Place chocolate and butter in a mixing bowl, and set over saucepan filled approximately 2 inches high with water. Heating on low, let chocolate/butter melt stirring frequently. Meanwhile, whisk together eggs and sugars in a medium size mixing bowl until well blended. Add the cooled tea mixture and whisk to combine. Stir in melted chocolate/butter. Add flour and mix until smooth. Stir in nuts. Pour batter into greased and floured baking pan. Bake approximately 25 minutes. Center will feel firm but still moist. Cook 5 minutes longer for a drier brownie. Cool completely before cutting.

This recipe sounds strange but is soooooooo good. My Mom just picked it up this year and it instantly became one of my favorites!