¾ cup molasses
¾ cup packed dark brown sugar
½ cup butter
½ cup ginger beer
2 tablespoons grated fresh ginger or the already minced/crushed fresh ginger in little jars (over in the vegetable area of the store.)
2 tablespoons (chopped small) crystallized candied ginger

2 cups flour (no need to sift)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon ground ginger
½ teaspoon salt

3 eggs (2 if jumbo)
2 tablespoons of dark rum

1. Preheat oven to 350 degrees. Grease a 9x9 inch (or some such smaller pan) and cover pan with parchment baking paper
2. Combine first six ingredients in a large saucepan. Stir over low heat until butter melts, then set aside to cool—important to leave time for cooling or it will cook the eggs….
3. In a bowl, combine dry ingredients and spices.
4. Stir the rum into the cooled molasses mixture.
5. Stir in the beaten eggs.
6. Stir in the flour mixture. Mix well.
7. Pour batter into prepared pan and bake in preheated oven for about 30-40 minutes, until a toothpick inserted in the center comes out clean.

Makes about 20 squares. Fun to serve with whipped cream can; amazing with ginger ice cream. But good also just by itself.

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