3/4 Cup brown sugar, packed
1/3 Cup mild Vegetable Oil
1/3 Cup molasses
2 large eggs
1 Tbsp peeled and finely grated ginger root
1 Cup Stout beer, such as Guinness
1 3/4 Cups flour
2 tsp Ground Ginger
1 tsp Pumpkin Pie Spice
1/2 tsp baking powder
1/4 tsp baking soda
1 stick butter
8 oz semi sweet chocolate chips
2 Tbsp Honey
Preheat oven to 350 degrees. Butter and flour a 9-inch baking pan. In the bowl of an electric mixer, combine brown sugar, vegetable oil, molasses, eggs and ginger root. Mix for 3 to 4 minutes, or until well blended. With mixer on the lowest speed, slowly stir in beer, beating until combined.
In a separate bowl combine flour, ground ginger, pumpkin pice spice, salt, baking powder and baking soda. Whisk to combine. Add dry mixture, all at once, to the wet mixture and beat just until combined. Transfer batter to baking pan and bake for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool bread for 20 minutes, while making glaze.
To prepare glaze, in a small saucepan combine 8oz of semisweet chocolate chips and 1 stick [1/2 Cup] of butter. Stir over low heat until melted and perfectly smooth. Stir in 2 Tbsp of honey. Pour glaze over gingerbread. Refrigerate for 30 minutes to set glaze.