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Chocolate and beetroot brownies〔已檢〕

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jCrQZ*M*Z0e 250g good, dark chocolate (70% cocoa solids), broken into pieces,PT z&t[O`
250g unsalted butter, cut into cubes, plus more for greasing#AK"I"X6k7T
250g caster sugar
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150g self-raising flour (we used wholemeal self-raising)
u*X L4O4F5C 250g beetroot, boiled until tender, peeled and grated
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z6|&D[Q { How to make chocolate and beetroot brownies;pj5vHD?2Or
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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.z'j8_S'D
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'U]_ N)W:\)F ? 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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e/S^@3n 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.0xPg{e o
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]