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Ginger, pecan and rum chocolate brownies

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  • 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 (optional)
  • 150g/5½oz plain flour, sifted
  • 125g/4½oz pecan nuts, roughly chopped
  • 4 x 2.5cm/1in pieces stem ginger (from a jar), chopped
  • icing sugar, sifted, for dusting (optional)