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

Chocolate and beetroot brownies〔已檢〕

Ingredients6}W f:wh9HP9o

#}-zL0]4O|b
J,h 250g good, dark chocolate (70% cocoa solids), broken into pieces
Bj)x.BtI*E 250g unsalted butter, cut into cubes, plus more for greasing
wvSl K3u;n.x 250g caster sugar,YWD mO
3 free-range eggs
2b*x-x6W,\D'h 150g self-raising flour (we used wholemeal self-raising)8M`)rA.t
250g beetroot, boiled until tender, peeled and grated
`0Z7O9N7@lQ%r
pN]P METHOD Qv {1nG^
f-ah)b5S4Lt
How to make chocolate and beetroot brownies
J4b6n @zmd c 9Cq!F?vC mc\
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.dow]g c

2D v:VGH 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.z4Q5F c2? gb|
"P,q(X_~x
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.
pc,`vF4X5Mo
Qzea'bS 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.5~&~q8vO

(t,a7c6rr@(V'a&?5Y [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]