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