chris9510 2012-8-27 13:15
Chocolate and beetroot brownies〔已檢〕
Ingredients:Gc`8t/S%lt9Ok4A
!ah[F`Q,u1M
250g good, dark chocolate (70% cocoa solids), broken into pieces
hG$f'qr5Z6|
250g unsalted butter, cut into cubes, plus more for greasing
^$ZjNT TB
250g caster sugar
\X+WGH,u)Mg
3 free-range eggsls%W.?A#_"u,Y
150g self-raising flour (we used wholemeal self-raising)
z$NQHI8t
250g beetroot, boiled until tender, peeled and grated
\zv1m`]/A
METHOD
R!K"U'}9WXRKR
*mS(E"g1U5ZY
How to make chocolate and beetroot brownies%BL4Q!X#q
hT2^3?wDj}/y
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.(j:Y Y.r*mM0R5}
h!Il,dS*n
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.Js'D`'u"t ytT"c![
/u&S:Oz@3Fol
e
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.z
|]PEy#q
a
OM0Cq4\O
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.'z9a2Wg5v'kb!q
w#X*e%F6g^j1N}
[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]