Tesco Food Officialのインスタグラム(tescofood) - 3月6日 06時12分
#GBBO got you in the baking mood?
Well, this might too! We source cocoa from @RainforestAlliance Certified™ farms for all Tesco chocolate.
Take some for a spin with your own show-stopping brownies (like these black bean and peanut butter ones!).
#StandUpToCancer #bakingforcharity
Ingredients
60ml rapeseed oil, plus ½ tsp (optional) and extra for greasing
400g tin black beans, drained
130g caster sugar
1 tsp vanilla extract
30g cocoa powder
¼ tsp baking powder
¼ tsp salt
3 large eggs, plus 1 large egg yolk
75g dark chocolate, chopped
70g crunchy peanut butter
10g icing sugar
Method
1. Preheat oven to gas 4, 180°C, fan 160°C. Grease a 22cm square baking tin with oil and line the base with nonstick baking paper.
2. Rinse beans well and drain on kitchen paper to remove the excess water. Blitz the beans, sugar, oil and vanilla extract in a food processor until very smooth.
3. Sift in cocoa powder, baking powder and salt, then pulse until combined. Add eggs and yolk, one at a time, pulsing. Stir through the chopped chocolate. Scrape into the baking tin and smooth over.
4. Mix the peanut butter with the icing sugar in a small bowl. Dollop spoonfuls of the mixture onto the brownie mixture and swirl with a cocktail stick or knife.
5. Bake on the middle shelf of the oven for 18-20 mins until the top is set and the mixture no longer wobbles when the tin is shaken but is still quite soft in the centre. Cool for 20 mins in the tin, then transfer to a wire rack to cool completely. Slice into 16 squares. The brownies will keep in an airtight container for up to 5 days.
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