Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Black Currant Tea & Cassis Brownies




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.