Ginger, pecan and rum brownies

I’m chucking out my oldest Olive magazines (well shredding them for Bob) so expect a load of untested recipes I fancy trying… Thinking of doing these for my bake sale next weekend 🙂

250g plain chocolate

250g butter

5 eggs

350g dark muscovado sugar

1-2 tbsp. rum

150g plain flour

125g pecans

4 pieces stem ginger (from a jar)


Melt chocolate and butter together in a bowl over boiling water

Cool a little

Whisk the eggs and sugar with an electric whisk for about 5 mins until thick

Whisk in the chocolate and butter mix and the rum

Fold in the flour

Fold in the pecans and ginger

Pour into a lined greased tin

Bake for 25 mins, until a little gooey inside


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