Black Currant Tea & Cassis Brownies
Submitted by wolf'es
Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.
YIELD
1 batchPREP
30 minCOOK
30 minREADY
2 hrsThese brownies aren’t the lunchbox kind. Steeped black currant tea goes into both the batter and the ganache, while crème de cassis, a French black currant liqueur, pulls through in the brush-soak and glaze. The result is a fudgy square that tastes like a chocolate shop treat in the Marais, deeply perfumed without being sweet.
Unsweetened chocolate gives the base its cocoa backbone, while bittersweet chocolate forms the ganache on top. Between them sits a thin layer of strained black currant preserves, which adds a tart fruit note that cuts the richness of the chocolate beautifully.
This is a chilled, layered bar, meant to be scored before the ganache fully sets so you get clean edges when you slice. Serve at room temperature so the ganache softens and the tea aroma opens up.
Pro Tips
- Strain the steeped tea through a very fine sieve or cheesecloth. Any stray leaves in the batter turn bitter in the oven.
- Beat the eggs and sugar until the mixture thickens and lightens. This builds the structure that gives the brownies that crackly, shiny top.
- Let the ganache set only partially before scoring. Fully hardened ganache shatters; too-soft ganache smears.
Variations
- Swap cassis for framboise (raspberry liqueur) and use raspberry preserves for a pink-hued version.
- Use Earl Grey tea and orange marmalade for a citrus-bergamot spin.
- Add a pinch of flaky sea salt on top of the ganache for sweet-salty contrast.
Ingredients
Directions
Preheat oven to 350℉ (180℃); 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.
Comments
