Chocolate-Ginger Brownies

½ cup (1 stick) unsalted butter, plus more for baking dish

3 ounces bittersweet chocolate, coarsely chopped

1 cup sugar

2/3 cup all-purpose flour

¼ cup unsweetened Dutch-process cocoa powder

2 large eggs

1 tsp. grated peeled fresh ginger

½ tsp. pure vanilla extract

½ tsp. ground nutmeg

½ tsp. ground ginger

¼ tsp. coarse salt

1/8 tsp. ground cloves

Preparation:

Preheat oven to 325ºF. Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside. Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients. Pour batter into prepared dish. Smooth top with a rubber spatula. Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days. Serves: 16.