Ginger, Pecan and Rum Chocolate Brownies
At lots of the schools that I visit to give talks, kids bring me their chocolate brownies both as a present and to show what they can make, so I’m lucky enough to taste many different kinds! Lots of them are fab, but I have come up with the ultimate Caribbean version of this classic. Enjoy!
250g (9oz) plain chocolate (70 per cent cocoa solids), broken into squares 250g (9oz) butter 5 free range eggs 350g (12oz) dark muscovado sugar 1–2 tbsp rum (optional) 150g (51⁄2oz) plain flour, sifted 125g (41⁄2oz) pecans, roughly chopped 4 knobs of preserved stem ginger, cut into small pieces sifted icing sugar, to decorate (optional).