Post #707008 by poutineki on Thu, Feb 6, 2014 4:45 PM

Brownies too! http://blog.ideasinfood.com/ideas_in_food/2010/09/dark-and-stormy-brownies.html

Dark and Stormy Brownies

25 grams fresh, peeled ginger, thinly sliced (approximately 2-2 1/2 inches)
3/4 cup/160 grams light brown sugar
1/2 cup/106 grams dark brown sugar
5 ounces/140 grams butter
1/2 teaspoon/3 grams fine sea salt
1 cup/85 grams King Arthur Double Dutch Dark Cocoa (I just used the cocoa I already had)
2 tablespoons Gosling Dark Rum
scant 1/2 teaspoon Boyajian lime oil (I used fresh lime zest instead and blitzed it with the sugar and ginger)
2 large eggs, cold
1/2 cup/ 75 grams AP flour

Preheat oven to 325 F. Combine the ginger and sugars in a food processor and process until smooth. Cut butter into 1/4" slices and melt in a medium sized pot over low heat. When it is almost completely melted, remove from heat and add salt, ginger sugar, and cocoa and stir with a heatproof spatula until well blended. Add the rum and lime oil and stir to blend. Add the first egg and stir until completely incorporated, the batter will become grainy and then smooth and shiny. Add the second egg and stir until completely incorporated. Add the flour all at once and stir until the flour is absorbed, then stir briskly for two minutes until the batter is supple and smooth. Pour into an eight inch square baking dish and bake for 35-45 minutes until just firm. Let cool before serving.