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1
Preheat the oven to 350F.
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2
butter an 8 inch square baking pan.
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3
In a heatproof c., pour the boilig water over 2 tsp.
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of the tea; let steep for 5 min.
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5
Strain the tea into a small bowl.
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6
In a heavy saucepan, heat the unsweetened chocolate with the butter over low heat.
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7
Let cold for 10 min.
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8
In a medium mixer bowl, beat the Large eggs at high speed till well blended.
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9
Gradually beat in the sugar, beating till the mix thickens slightly.
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10
Reduce the mixer speed to low and beat in the melted chocolate, then beat in 3 Tbsp.
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11
of the strained tea.
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12
Mix in the flour and salt till just blended.
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13
Pour the batter into the prepared pan and bake for 25 to 30 min, or possibly till the top is shiny and hard and the batter begins to shrink from the sides of the pan.
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14
Let cold on a rack for 10 min.
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15
In a small bowl, combine the remaining strained tea and the creme de cassis.
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16
Brush over the hot brownies and let cold completely on the rack.
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17
In a small saucepan, heat the preserves over moderate heat, stirring frequently.
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18
Strain the preserves and brush them over the brownies.
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19
In a heavy saucepan, bring the cream to a boil over moderately high heat.
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20
Remove from the heat and stir in the remaining 2 tsp.
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tea leaves; let steep for 5 min.
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22
Strain the cream into a small clean saucepan and return to a boil.
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23
Remove from the heat and add in bittersweet chocolate.
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24
Stir till the chocolate is melted and the ganache mix is smooth.
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25
Let cold for 5 min.
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26
Using a flat spatula, spread the chocolate ganache over the brownies in an even layer.
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27
Chill till the ganache is partially set, then cut the brownies into bite-size bars.
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28
Serve at room temp.
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29
/COOKIES
