查看完整版本: Chocolate and beetroot brownies〔已檢〕

Chocolate and beetroot brownies〔已檢〕

Ingredients }+R8~| lm2T Jf
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250g good, dark chocolate (70% cocoa solids), broken into pieces#G#v/HL;p{
250g unsalted butter, cut into cubes, plus more for greasing7v}+_*j@5^o4z!T
250g caster sugar
1[D:D['_-X;` 3 free-range eggs
b7W;lV&ml%Eu 150g self-raising flour (we used wholemeal self-raising)zI3qNOe
250g beetroot, boiled until tender, peeled and grated6uThV4nYja{*w5D
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How to make chocolate and beetroot brownies^Ht]CId'?d,]Cn
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1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
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:_'kd|%B;mE 2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
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h-U-nG&mRF 3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot - be careful not to overmix or it will make the brownies tough.
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4. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.?,F xi$bM;AyV"Z

d ^&} {J F6Hg [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]