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Print this Recipe    Blackcurrant Tea

Black Currant Tea Brownies

1/3 cup boiling water
1 tablespoon plus 1 teaspoon black currant flavoured tea leaves
2 squares (1 ounce each) unsweetened chocolate
1 stick (4 ounces) butter
2 eggs, at room temperature
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon creme de cassis
1/4 cup black currant preserves
1/2 cup heavy cream
3 ounces bittersweet chocolate, finely chopped

Preheat the oven to 350F. butter an 8 inch square baking pan.

In a heatproof cup, pour the boilig water over 2 teaspoons of the
tea; let steep for 5 minutes. Strain the tea into a small bowl.

In a heavy saucepan, melt the unsweetened chocolate with the butter
over low heat. Let cool for 10 minutes.

In a medium mixer bowl, beat the eggs at high speed until well
blended. Gradually beat in the sugar, beating until the mixture
thickens slightly. Reduce the mixer speed to low and beat in the
melted chocolate, then beat in 3 tablespoons of the strained tea.
Fold in the flour and salt until just blended.

Pour the batter into the prepared pan and bake for 25 to 30 minutes,
or until the top is shiny and firm and the batter begins to shrink
from the sides of the pan. Let cool on a rack for 10 minutes.

In a small bowl, combine the remaining strained tea and the creme
de cassis. Brush over the warm brownies and let cool completely
on the rack.

In a small saucepan, melt the preserves over moderate heat, stirring
frequently. Strain the preserves and brush them over the brownies.

In a heavy saucepan, bring the cream to a boil over moderately high
heat. Remove from the heat and stir in the remaining 2 teaspoons
tea leaves; let steep for 5 minutes.

Strain the cream into a small clean saucepan and return to a boil.
Remove from the heat and add the bittersweet chocolate. Stir until
the chocolate is melted and the ganache mixture is smooth. Let
cool for 5 minutes.

Using a flat spatula, spread the chocolate ganache over the brownies
in an even layer. Refrigerate until the ganache is partially set,
then cut the brownies into bite-size bars. Serve at room temperature.

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