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

Chocolate and beetroot brownies〔已檢〕

Ingredientsi:rA
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|)m 250g good, dark chocolate (70% cocoa solids), broken into piecesM b!F*p,WAN
250g unsalted butter, cut into cubes, plus more for greasing&it%r:c.T9@
250g caster sugar#J f7\#K,g#Pf!tTJ_$Y
3 free-range eggsx%m/QY9D['ED
150g self-raising flour (we used wholemeal self-raising)
+i|d\}.\{'M(N 250g beetroot, boiled until tender, peeled and gratedrqa3E} hZ]H
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How to make chocolate and beetroot brownies
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1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.-_lh;\?q$Z!K^w4w

zs ~&EtqE.d&Zg 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.0F t0R
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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.cEma3RC~"P
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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.4E_6S9g-p3v!yn

l {h2^%t7f7oh5WX [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]