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Ginger, pecan and rum chocolate brownies
- 250g/9oz plain chocolate, minimum 70 per cent cocoa solids, broken into pieces
- 250g/9oz butter
- 5 free-range eggs
- 350g/12oz dark muscovado sugar
- 1-2 tbsp rum
- 150g/5oz plain flour
- 125g/4oz pecan
- 4 x 2.5cm/1in pieces stem ginger
- , sifted, for dusting (optional) icing sugar
Directions:View on BBC Food
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