German Gingerbread Cookie Triangles

• 1/2 cups Butter, Softened
• 3/4 cups Powdered Sugar
• 2 whole Eggs
• 1/4 cups Walnuts, Chopped
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 Tablespoon Rum Extract
• 1/2 Tablespoons Vanilla Extract
• 1 Tablespoon Gingerbread Spice
• 2/3 cups All-purpose Flour
• 1/4 cups Cocoa Powder
• 4 ounces, weight Milk Chocolate

1. Preheat your oven to 350u0b0F. Line an 8-inch brownie pan with parchment paper.
2. In a large bowl mix together all ingredients except the bar of milk chocolate until smooth (with a whisk, not an electric mixer!). Transfer the dough into your baking pan (dough should be about 1 inch high throughout the whole brownie pan. Bake for 25-30 minutes. When it's done remove the pan from the oven and let the gingerbread cool completely.; Then cut it into 16 triangles.
3. Melt the milk chocolate in the microwave (put it into a heat proof bowl and heat it for 30 seconds at a time, stirring before each additional 30 second increment, and stopping when it's mostly melted). Brush melted chocolate over triangles. Let chocolate get hard before serving.

butter, powdered sugar, eggs, ubc, baking powder, ubc, vanilla, gingerbread spice, allpurpose, ubc, chocolate

Taken from tastykitchen.com/recipes/holidays/german-gingerbread-cookie-triangles/ (may not work)