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February 2019

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Black Currant Tea and Cassis Brownies Recipe

Black Currant Tea and Cassis Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Black Currant Tea and Cassis Brownies recipe  PDF



4 teaspoons black currant flavored tea
divided 3/4 cup boiling water
2 ounces unsweetened chocolate
1/2 cup unsalted butter
2 e tra 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
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 mi er on high speed, beat the eggs until they are well beaten, then gradually beat in the sugar continue beating until the mi ture thickens slightly. Reduce the mi er speed to low beat in the chocolate mi ture, 2 tablespoons of the strained tea, and 1 tablespoon of the creme de cassis. Fold in the flour mi ed 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.

Black Currant Tea and Cassis Brownies recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
364 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Black Currant Tea and Cassis Brownies recipe  PDF   Brownie recipes RSS   New

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