I would have loved Dark and Stormys for their name alone. The fact that it was drink made with Goslings dark rum, ginger beer and lime was icing on the cake. It's the perfect New England drink, refreshing and slightly warming with a strong personality. When we were working out ideas for a recent workshop the idea of a Dark and Stormy cake came up and immediately morphed into these brownies. The addition of chocolate smooths out any edges and makes the flavors decadent and luxurious in a way that doesn't quite come through in it's beverage form.
Dark and Stormy Brownies
25 grams fresh, peeled ginger, thinly sliced (approximatel 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
2 tablespoons Gosling Dark Rum
scant 1/2 teaspoon Boyajian lime oil
2 large eggs, cold
1/2 cup/ 75 grams AP flour
Preheat oven to 325 F
Combines 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 eigth inch square baking dish and bake for 35-45 minutes until just firm. Let cool be fore serving.