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Chocolate and beetroot brownies〔已檢〕

Ingredients
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QU6j.M)tK,e 250g good, dark chocolate (70% cocoa solids), broken into pieces
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bpQ 250g unsalted butter, cut into cubes, plus more for greasing
e7LY.d0g0IR&l 250g caster sugar
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g,?3]Z 3 free-range eggs
F2Zz ?M ja$s.s'a 150g self-raising flour (we used wholemeal self-raising)
N)@yCU#?$u4?4@t,m 250g beetroot, boiled until tender, peeled and grated1Io.inGV`
METHOD
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How to make chocolate and beetroot brownies
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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.
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VjT)vp 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.)Iw(T d:^5r
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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.oE3[z X,Hs's2N#j

C/R'DC.slI$A,u%R9n 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.hI8Ei vImF-VD)n

i$If,v3Ca [[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]