Black Currant Tea and Cassis Brownies Recipe

Name: Black Currant Tea and Cassis Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons tea black currant flavored, divided; 3/4 cup water boiling; 2 ounces chocolate unsweetened; 1/2 cup butter, unsalted; 2 extra large eggs at room temperature; 3/4 cup sugar; 3 tablespoons creme de cassis; 1/2 cup flour, all-purpose; 1/4 teaspoon salt; 1/4 cup black currants preserves; 1/2 cup heavy whipping cream; 4 ounces chocolate, bittersweet finely chopped

Servings: persons

4 teaspoons tea black currant flavored, divided
3/4 cup water boiling
2 ounces chocolate unsweetened
1/2 cup butter, unsalted
2 extra large eggs at room temperature
3/4 cup sugar
3 tablespoons creme de cassis
1/2 cup flour, all-purpose
1/4 teaspoon salt
1/4 cup black currants preserves
1/2 cup heavy whipping cream
4 ounces chocolate, bittersweet finely chopped

1
Preheat oven to 350F (180C); butter an 8-inch square baking pan.
2
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.
3
In a small heavy saucepan over low heat, melt the unsweetened chocolate with the butter; set aside to cool for 10 minutes.
4
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.
5
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.
6
Fold in the flour mixed with the salt, just until blended.
7
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.
8
Cool for 10 minutes on a cake rack.
9
Combine remaining 2 tablespoons creme de cassis and 1 tablespoon of the strained tea; brush over the top of the brownies.
10
Cool completely.
11
In a small saucepan over moderate heat, melt the preserves, stirring often to prevent burning.
12
Strain and brush over the top of the brownies.
13
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.
14
Let steep for 5 minutes; strain through a very fine strainer and return to the saucepan.
15
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.
16
Spread the ganache in an even layer over the preserves.
17
Refrigerate until the ganache is partially set, then score the top into bars.
18
Store in the refrigerator, lightly covered with plastic wrap.
19
Serve at room temperature.

1207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons tea black currant flavored, divided, 3/4 cup water boiling, 2 ounces chocolate unsweetened, 1/2 cup butter, unsalted, and more.

Yes, Black Currant Tea and Cassis Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Currant Tea and Cassis Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions