Instructions

1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper on all sides Set aside.
2. In a large microwave-safe bowl, add the butter and granulated sugar. Microwave until the butter is fully melted and the mixture is hot to the touch, about 1 minute, then remove and stir using a whisk. Add in chopped chocolate and microwave for 30 seconds more. Remove the bowl—the chocolate should be completely melted. If it isn’t, microwave for another 15 seconds. Whisk again.
3. Add the eggs (straight from the fridge) and vanilla and whisk vigorously until the mixture becomes glossy, about 30 seconds. (Don’t worry about cooling the chocolate mixture before adding your eggs; whisk them in immediately and you’re good.) Then whisk in molasses and ground ginger.
4. Add the cocoa powder, flour, spices and salt and whisk slowly until evenly incorporated. Use a silicone spatula to scrape the batter into the prepared baking pan, spreading it evenly into the corners and smoothing out the top. Bake until the surface is shiny, the edges are set, and a butter knife inserted into the middle comes out with just a few moist crumbs attached, about 30 minutes. 
5. Place the pan on a cooling rack and allow the brownies to cool completely in the pan. Use the parchment paper to lift the brownies from the pan, then transfer to a cutting board, cut into 9 brownies, and serve.