Black Currant Tea and Cassis Brownies

* Exported from MasterCook *

Black Currant Tea and Cassis Brownies

Recipe By : Glorious Liqueurs, Mary Aurea Morris
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons black currant flavored tea
--divided
3/4 cup boiling water
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 extra large eggs -- at room temperature
3/4 cup sugar
3 tablespoons creme de cassis
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup black currant preserves
1/2 cup heavy cream
4 ounces bittersweet chocolate
--finely chopped

Preheat oven to 350 degrees; butter an 8-inch square
baking pan. In a 1-cup glass measuring cup, pour the
boiling water over 2 teaspoons of the tea; let steep for 5
minutes, then strain through a very fine strainer. In a
small heavy saucepan over low heat, melt the unsweetened
chocolate with the butter; set aside to cool for 10 minutes.
In a small bowl with an electric mixer on high speed, beat
the eggs until they are well beaten, then gradually beat in
the sugar; continue beating until the mixture thickens
slightly. Reduce the mixer speed to low; beat in the
chocolate mixture, 2 tablespoons of the strained tea, and 1
tablespoon of the creme de cassis. Fold in the flour mixed
with the salt, just until blended. Pour the batter into the
prepared pan; bake for 25 to 30 minutes, or until the
brownies are shiny and firm on top and begin to shrink from
the sides of the pan. Cool for 10 minutes on a cake rack.
Combine remaining 2 tablespoons creme de cassis and 1
tablespoon of the strained tea; brush over the top of the
brownies. Cool completely.
In a small saucepan over moderate heat, melt the
preserves, stirring often to prevent burning. Strain and
brush over the top of the brownies. In a small heavy
saucepan over moderately high heat, bring the cream to a
boil; remove from heat and stir in the remaining 2 teaspoons
of the tea. Let steep for 5 minutes; strain through a very
fine strainer and return to the saucepan. Return to a boil,
then pour over the chopped chocolate in a small bowl; let
stand for 1 minute, then beat with a wire whisk until
smooth. Spread the ganache in an even layer over the
preserves. Refrigerate until the ganache is partially set,
then score the top into bars. Store in the refrigerator,
lightly covered with plastic wrap. Serve at room
temperature.
Note: Other fruit-flavored teas, liqueurs and preserves,
such as raspberry and apricot, may be substituted for the
black currant tea, creme de cassis and preserves.



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