This is definitely not a bake for anyone trying to be even vaguely healthy at the moment. I made 20 of these ginger, pecan and rum brownies and only let myself have one – they’re so rich, but oh so good!
I suppose the flavours are a bit wintery, but we haven’t exactly had a lovely sunny summer recently, so I felt perfectly justified in making these brownies. I also hadn’t made brownies in aaaages before these.
I found the recipe on BBC Food, and was instantly drawn to the combination of stem ginger, rum and dark chocolate. It’s a typical brownie recipe – melt the chocolate and a huge amount of butter together, stir into a whisked mixture of eggs and sugar, then fold in a miniscule amount of flour and the other ingredients.
I used a smaller tin than called for in the recipe, so I was prepared for these to take longer to bake than stated. I was a bit worried about overcooking them, but they turned out pretty perfectly texture-wise – phew!
Like I said, I only had one brownie (the rest went to work and my husband), but I’m not going to forget it in a hurry! The ginger and rum together are SO nice (and yes, I added a splash more rum than called for. What?) and the pecans add a welcome crunch. I used some dark chocolate with about 85% cocoa content, so the brownies were very chocolatey too. Yum!