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).
Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 30x20cm (12x8in) brownie or cake tin, 4–5cm (1½–2in) deep, with greaseproof paper.
Melt the chocolate and butter together in a pan over simmering water. Leave it to cool slightly.
Whisk the eggs and sugar together, using either a hand whisk or an electric whisk, for about 5 minutes until nice and thick. Whisk in the chocolate and butter mixture, then the rum, if liked. Fold in the flour, then the nuts and ginger. Pour into the lined tin.
Bake the brownies for 20–25 minutes, until mostly cooked but still leaving a slightly gooey trace when you insert a knife into the middle.
Leave it to cool slightly, then cut into triangles or small squares. Decorate by dusting with a little icing sugar, if liked.
