Ginger Pecan And Rum Chocolate Brownies Recipes

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GINGER RUM SHANDIES



Ginger Rum Shandies image

Provided by Chuck Hughes

Time 25m

Yield 4 drinks

Number Of Ingredients 6

10 thin slices peeled ginger, plus more for grating
1 cup sugar
1/2 cup apple juice
6 ounces spiced rum, preferably Sailor Jerry
2 cups wheat beer, preferably Hoegaarden
Apple slices, for garnish

Steps:

  • Make the ginger syrup: Combine the sliced ginger, sugar and 1 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves; reduce the heat to medium and cook until syrupy, 15 to 20 minutes. Strain and let cool.
  • For each cocktail, combine 2 tablespoons each of the ginger syrup and apple juice, 1 1/2 ounces rum and 3 or 4 gratings of ginger in a cocktail shaker with ice. Shake well and pour into a short glass. Top with 1/2 cup beer and garnish with apple slices.

GINGER, PECAN AND RUM CHOCOLATE BROWNIES



Ginger, Pecan and Rum Chocolate Brownies image

Provided by Food Network

Time 40m

Yield 20 brownies

Number Of Ingredients 9

2 1/2 cups plain (70 percent cocoa) chocolate, coarsely chopped
1 1/4 cups butter
5 free-range eggs
1 1/2 cups brown sugar or molasses sugar
1 to 2 tablespoons rum, optional
1 1/2 cups all-purpose flour, sifted
1 1/4 cups pecans, coarsely chopped
4 preserved stem ginger knobs, cut into small pieces (see Cook's Note)
Confectioners' sugar, sifted, for garnish, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a 12 by 8-inch brownie or cake pan 1 1/2 to 2-inches deep with parchment paper.
  • Melt the chocolate and butter together in a pan over simmering water, also known as a double boiler. Do not let the bottom of the pan touch the simmering water as the chocolate may scorch. Set aside the melted chocolate to cool slightly.
  • In a separate bowl, beat together the eggs and sugar, using either a whisk or an electric hand mixer, for around 5 minutes, or until the ingredients are nice and thick. Whisk in the chocolate and butter mixture, and then the rum, if using. Fold in the flour, and then the pecans, and preserved ginger. Stir just to incorporate the ingredients.
  • Pour the batter into the lined brownie pan. Bake the brownies for 20 to 25 minutes. They should be mostly cooked while still leaving a slightly gooey trace on a knife that you insert into the center of the brownie pan. Leave the brownies out to cool slightly, and then cut them into triangles or small squares. Decorate the brownies by dusting a little confectioners' sugar on top, if using.

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