Step 1

Preheat your oven to 350 F. Spray a 9x13-inch baking pan with nonstick spray or brush with melted butter. Line with parchment paper and set aside.

Step 2

In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.

Step 3

In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat together the butter and sugar until just combined. Stir in the molasses and extract.

Step 4

Add the eggs, one at a time, mixing to incorporate and scraping the sides of the bowl after each addition.

Step 5

Add the flour mixture in 3 batches, mixing on low until just incorporated. A streak or two of flour is fine.

Step 6

Using a rubber spatula (whatever you're using to scrape the bowl), fold in the chocolate chips and chopped crystallized ginger.

Step 7

Pour the mixture into your prepared baking pan and press into an even layer.

Step 8

Bake for 30 minutes until a tester inserted in the center comes out clean. A moist crumb or two is fine.

Step 9

Allow the brownies to cool completely before slicing. Cooling overnight, if possible, allows for maximum flavor development.

Step 10

Cut the brownies into 24 portions by dividing the short end into 4 equal rows and the long side into 6 equal columns.

Step 11

Dust the brownies with powdered sugar just before serving, if desired. Enjoy!