Recipe for cooking black currant tea brownies

Cooking with Tea :: Desserts

Black Currant Tea Brownies

1/3 c. boiling water
1 Tbsp. plus 1 tsp. black currant flavored tea leaves
1 ounce unsweetened chocolate
1/2 c. (1 stick) butter
2 eggs (at room temperature)
3/4 c. sugar
1/2 c. all-purpose flour
1/4 tsp. salt
1 Tbsp. crème de cassis
1/4 c. black currant preserves
1/2 c. heavy cream
3 oz. bittersweet chocolate, finely chopped

Preheat oven to 350 degrees F. Butter an 8-in. square baking pan.

In a heat-proof c., pour the boiling water over 2 tsp. of the tea; let steep for 5 mins.. Strain the tea into a sm. bowl.

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

In a med. 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 Tbsp. of the strained tea. Fold in the flour and salt until just blended. Pour the batter into the greased pan and bake for 25 to 30 mins., 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 mins..

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

In a sm. 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 tsp. tea leaves; let steep for 5 mins.. Strain the cream into a sm. 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 mins..

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.