Gingerbread Brownies

Ingredients

½ cup salted butter, softened

1 cup Imperial granulated sugar

2 large eggs

1 six ounce package semi-sweet chocolate chips, melted

¾ cup hot water

¾ cup molasses

1 ½ cups all purpose flour

2 teaspoons ground ginger

2 teaspoons baking soda

½ teaspoon salt

1 cup toasted and chopped pecans (or walnuts) (chop nuts medium fine)

Icing

1 cup Imperial powdered sugar

4 Tablespoons whole milk

Instructions

Preheat oven to 350 degrees.  Generously grease 9 x 13 baking pan or dish.  Add flour, ginger, baking soda and salt and whisk together.  Set aside.  Melt chocolate chips in microwave safe dish for about 45 minutes at a time; remove and stir; repeat until chips are melted.   In large mixing bowl, add butter & granulated sugar and cream until light and fluffy.  Add eggs and beat until smooth.  Add hot water, molasses and melted chocolate chips.  Mix until combined.  Add dry ingredients and mix well.  Fold in nuts and mix until combined.  Pour batter into greased pan.  Bake for 35 – 45 minutes, or until done.  Check by inserting cake tester or toothpick; should come out clean.  Cool for about 15 minutes. 

In small mixing bowl, combine powdered sugar and whole milk and mix together with electric mixer.  Pour over cooled brownies and smooth with an offset spatula.  Let set for about 10 minutes.  Cut into squares.  Store in airtight container.