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

Chocolate and beetroot brownies〔已檢〕

Ingredients1W2WkGuy

U.J`/H-q0U%C)qpM 250g good, dark chocolate (70% cocoa solids), broken into pieces,x%Z/]Wv(J
250g unsalted butter, cut into cubes, plus more for greasinghY}r'i2s&S'A8F9?
250g caster sugar3g+WO_jm
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3 free-range eggs'I+@*e+B5`p
150g self-raising flour (we used wholemeal self-raising)
;qNl2i.W {!zJ 250g beetroot, boiled until tender, peeled and grated-~ NB(f`
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How to make chocolate and beetroot brownies1|CEN-[VZ

,et/C\r RQ 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.c
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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.a"D'T ^5dA
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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.;pf^0N!fX6@&Q!H

#@D"^F3r6EE)|j C/I 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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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]