Snog chocolate brownies recipe〔已檢〕
[img]http://www.channel4.com/media/images/Channel4/4Food/recipes/monthly_additions/2011/june/Snog/snog-brownies_A0.jpg[/img]
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Makes 16
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Ingredients
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250g good-quality dark (85% cocoa solids), broken into chunks
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175g unsalted butter, cubed
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3 eggs
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150ml agave nectar
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1 tsp vanilla extract
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75g ground almonds
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100g gluten-free plain flour (such as Doves Farm or Bob’s Red Mill)
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16 walnut halves
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Plain Greek yogurt (0% fat), to serve (optional)
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Method
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Preheat the oven to 180°C/gas mark 4. Put the chocolate and butter in a heat-resistant bowl set over a saucepan of barely simmering water. (Do not let the base of the bowl touch the water.) Stir continuously until melted and combined then remove from the heat and let cool slightly.
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Put the eggs, agave nectar and vanilla in a large bowl and whisk together. Pour in the melted chocolate and butter and mix together until smooth.
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Stir in the ground almonds and flour until combined. Spoon the mixture into a lightly greased and base-lined 25cm square baking tin and level the surface with a spatula. Top with the walnut halves and bake in the preheated oven for 12–15 minutes, until just set.
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Leave to cool slightly in the pan before cutting into squares. Serve warm with a dollop of Greek-style yogurt on the side, if liked.
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Once cold, these brownies will keep stored in an airtight container for up to 5 days. They can be wrapped in foil and gently reheated in a low oven if you wish to serve them warm.
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[[i] 本帖最後由 十小海乂 於 2012-9-29 13:45 編輯 [/i]]