1 tablespoon plus 1 teaspoon black currant flavored
2 (1 ounce) squares unsweetened chocolate
1/2 cup (1 stick) butter
2 eggs (at room temperature)
3/4 cup granulated sugar
1/2 cup all-purpose
1/4 teaspoon salt
1 tablespoon creme de cassis
1/4 cup black currant
1/2 cup heavy cream
3 ounces bittersweet chocolate, finely chopped
Heat the oven to 350 degrees F.
Butter an 8-inch square baking pan. In a heat-proof cup, pour the boiling water
over 2 teaspoons of the tea; let steep for 5 minutes. Strain the tea into a small
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
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.