Ginger, Pecan and Rum Chocolate Brownies

Indulgent chocolate brownies with an exotic Caribbean twist featuring ginger, pecans, and a hint of rum.

Baking Vegetarian Dessert Chocolate

Estimated Nutrition

Calories

357.4

kcal / serving

6432.5 kcal total

Carbs

34g

per serving

612.2 g total

Fat

23.3g

per serving

418.5 g total

Protein

per serving

72.8 g total

Cook Time

minutes

Serves

squares

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Plain Chocolate

minimum 70 per cent cocoa solids, broken into pieces

350

Dark Muscovado Sugar

tbsp

Icing Sugar

sifted, for dusting

Dairy

250

Butter

piece

Eggs

free-range

GrainsCereals

150

Plain Flour

sifted

Liquids

tbsp

Rum

optional

NutsSeeds

125

Pecan Nuts

roughly chopped

Vegetables

piece

Stem Ginger

2.5cm pieces from a jar, chopped

Method

Preheat the oven to 180°C and line a 30cm x 20cm cake tin.

Melt the chocolate and butter in a heatproof bowl over simmering water and let cool.

Whisk eggs and sugar until pale and thick.

Mix in the melted chocolate and rum.

Fold in the flour, pecans, and stem ginger before pouring into the tin.

Bake for 20-25 minutes until the top is firm but the center is slightly sticky.

Cool in the tin, cut into squares, and dust with icing sugar.