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Chocolate and beetroot brownies〔已檢〕

Ingredients
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250g good, dark chocolate (70% cocoa solids), broken into pieces6m'E'`G%ia)Nl8r
250g unsalted butter, cut into cubes, plus more for greasingUh ^qMvi{
250g caster sugarqf ~#O d
3 free-range eggs|9]'cjv!l-?Z$Z
150g self-raising flour (we used wholemeal self-raising)Y5p T
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250g beetroot, boiled until tender, peeled and grated5Dp/|w1fGSH'r
METHOD
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How to make chocolate and beetroot browniesD*d+m5WR.[I2?

3oF;j^_&vcu 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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7F,N4FS~ ~0\S 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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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.K,E+j_(W1B:K$y

%`'N-U'N7_E] [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]