Black currant tea and cassis brownies

 
                   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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