Black currant tea brownies
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Black currant tea brownies
  Currant    Tea    Brownies    Cookies  
Last updated 6/12/2012 1:09:01 AM. Recipe ID 35775. Report a problem with this recipe.
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      Title: Black currant tea brownies
 Categories: Cookie
      Yield: 16 Servings
 
    1/3 c  Boiling water
      1 tb Plus
      1 ts Black currant flavoured tea
           -leaves
      2    Squares (1-oz) unsweetened
           -chocolate
      1    Stick butter
      2    Eggs; at room temperature
    3/4 c  Sugar
    1/2 c  All-purpose flour
    1/4 ts Salt
      1 tb Creme de cassis
    1/4 c  Black currant preserves
    1/2 c  Heavy cream
      3 oz Bittersweet chocolate;
           -finely chopped
 
  From: arielle@taronga.com (Stephanie da Silva)
  
  Date: Tue, 17 Aug 1993 22:02:59 GMT
  
  Preheat the oven to 350F. butter an 8 inch square baking pan. In a
  heatproof cup, pour the boilig water over 2 teaspoons of the tea; let
  steep for 5 minutes. Strain the tea into a small bowl. 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 10 minutes. 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 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 temp.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /COOKIES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 35775 (Apr 03, 2005)

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