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

Chocolate and beetroot brownies〔已檢〕

IngredientsfSNM7E8]*y
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250g good, dark chocolate (70% cocoa solids), broken into piecess _o@M5x.mV7S
250g unsalted butter, cut into cubes, plus more for greasing;Rx'y!d&H\i.O
250g caster sugar o[8q'N&}T0z2r3t
3 free-range eggs
mLc5L&f-H 150g self-raising flour (we used wholemeal self-raising)
/r`5_#e#A 250g beetroot, boiled until tender, peeled and grated;i3}+N,wHU+OV"F:x
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NL.eZX#T6c How to make chocolate and beetroot brownies
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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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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.|U;e TE6~

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K0]-[9DD 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.
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"s9\/ae-\ [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]