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Black Currant Tea Brownies

1/3 cup boiling water
1 tablespoon plus 1 teaspoon black currant flavored tea leaves
1 ounce unsweetened chocolate
1/2 cup butter
2 eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon crme de cassis
1/4 cup black currant preserves
1/2 cup heavy cream
3 ounces bittersweet chocolate, finely chopped

Preheat oven to 350F.
Grease an 8-inch square baking pan.
Pour the boiling water over 2 teaspoons of the tea and steep for 5 minutes.
Strain the tea into a small bowl, set aside.
In a heavy saucepan, melt the unsweetened chocolate with the butter over low heat.
Let cool for 10 minutes.
Beat the eggs until fluffy.
Gradually beat in sugar, beating until the mixture thickens slightly.
Reduce the mixer speed to low and beat in melted chocolate; beat in 3 tablespoons of the strained tea.
Fold in flour and salt until just blended.
Pour 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 crme 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 cream into a small saucepan and return to a boil.
Remove from the heat and add the 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 temperature.

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