Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish, lining it with parchment paper.

Melt the unsalted butter in a medium saucepan over medium heat, then stir in granulated and dark brown sugar until smooth.

Add large eggs one at a time, whisking vigorously after each addition. Stir in vanilla extract.

Sift together all-purpose flour, cocoa powder, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder in a separate bowl.

Gradually fold the dry ingredients into the wet ingredients until just combined.

Fold in the molasses, chocolate chips, and chopped crystallized ginger.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 30-35 minutes, checking with a toothpick about five minutes before the time is up.

Allow brownies to cool completely in the pan on a wire rack for 20-30 minutes before cutting into squares.