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Black Currant Tea & Cassis Brownies

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Submitted by wolf'es

YIELD

1 batch

PREP

30 min

COOK

30 min

READY

2 hrs

Ingredients

4 2E+1
TEASPOONS ML TEA
black currant flavored, divided
¾ 177
CUP ML WATER
boiling
2 57.8
OUNCES ML/G UNSWEETENED CHOCOLATE
½ 118
2 2
EXTRA LARGE EXTRA LARGE EGGS
at room temperature
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML CREME DE CASSIS *
½ 118
¼ 1.3
TEASPOON ML SALT
¼ 59
CUP ML BLACK CURRANTS
preserves *
½ 118
4 115.6
OUNCES ML/G CHOCOLATE, BITTERSWEET
finely chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 683 62% from fat
 % Daily Value *
Total Fat 47g 73%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 208mg 69%
Sodium 203mg 8%
Total Carbohydrate 22g 22%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 25% Vitamin C 0%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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