{"id":165,"date":"2016-08-15T14:55:00","date_gmt":"2016-08-15T14:55:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2016\/08\/15\/brownie-med-frysetorkede-bringebaer\/"},"modified":"2019-09-14T14:04:37","modified_gmt":"2019-09-14T14:04:37","slug":"brownie-med-frysetorkede-bringebaer","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2016\/08\/15\/brownie-med-frysetorkede-bringebaer\/","title":{"rendered":"Brownie med fryset\u00f8rkede bringeb\u00e6r"},"content":{"rendered":"<p>&nbsp;<\/p>\r\n<p style=\"text-align: center;\">Brownie med fryset\u00f8rkede bringeb\u00e6r! Det er s\u00e5 godt med syrlige bringeb\u00e6r til den s\u00f8te sjokoladen!<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Ingredienser Brownie<\/h6>\r\n<div>\r\n<ul>\r\n<li>150 g sm\u00f8r<\/li>\r\n<li>200 g m\u00f8rk kokesjokolade<\/li>\r\n<li>100 g brunt sukker<\/li>\r\n<li>150 g sukker<\/li>\r\n<li>2 store egg<\/li>\r\n<li>100 g mel<\/li>\r\n<li>2 ss bakekakao<\/li>\r\n<li>Fryset\u00f8rkede bringeb\u00e6r (kan sl\u00f8yfes)<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<\/div>\r\n<p><img src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/brii-1024x682.jpg\" alt=\"This image has an empty alt attribute; its file name is brii-1024x682.jpg\" \/><\/p>\r\n<div>\r\n<h6>\u00a0<\/h6>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<p>Forvarm ovnen til 170 grader<br \/><br \/>&#8211; Grovhakk sjokoladen. Smelt sm\u00f8ret i en liten kjele. R\u00f8r inn halvparten av sjokoladen i sm\u00f8ret. Sett kjelen til side s\u00e5 lenge.<br \/><br \/>&#8211; Visp sammen egg og sukker i en bolle. Sikt i mel og kakao. R\u00f8r deigen glatt, og vend til slutt inn sjokoladesm\u00f8ret og resten av den hakkede sjokoladen.<br \/><br \/>&#8211; Kle en liten langpanne med bakepapir og fordel r\u00f8ren i. Stek i ca 30 minutter, ikke lenger! Avkj\u00f8l brownien.<\/p>\r\n<p>&#8211; N\u00e5r brownien er avkj\u00f8lt pleier jeg \u00e5 legge den i kj\u00f8leskapet i ca 10 minutter. Da blir den fastere og lettere \u00e5 skj\u00e6re i fine biter. Oppbevar brownien i kj\u00f8leskap f\u00f8r den skal serveres. Rett f\u00f8r servering drysser du over litt fryset\u00f8rkede bringeb\u00e6r (knus b\u00e6rene litt med hendene slik at det er sm\u00e5 biter som drysser over kaken). Om du ikke vil ha bringeb\u00e6r p\u00e5, er selvf\u00f8lgelig denne brownien kjempegod i seg selv ogs\u00e5! \ud83d\ude42<\/p>\r\n<p>&nbsp;<\/p>\r\n<\/div>\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"707\" class=\"wp-image-1132\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii-1024x707.jpg\" alt=\"\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii-1024x707.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii-300x207.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii-768x530.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii-1140x787.jpg 1140w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/briii.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n","protected":false},"excerpt":{"rendered":"<p>Brownie med fryset\u00f8rkede bringeb\u00e6r! Det er s\u00e5 godt med syrlige bringeb\u00e6r til den s\u00f8te sjokoladen! <\/p>\n","protected":false},"author":1,"featured_media":1130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[17,23],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/bri.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/165"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":5,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":1752,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions\/1752"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1130"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}