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

Melt 1 cup of unsalted butter in a medium saucepan over medium heat, stirring until liquid.

Whisk in 3 large eggs one at a time and stir in 1 teaspoon of vanilla extract.

Sift together 1 cup of all-purpose flour, ½ cup of cocoa powder, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and a pinch of salt.

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

Fold in ½ cup of molasses, 1 cup of chocolate chips, and ⅓ cup of chopped crystallized ginger.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs.

Let the brownies cool completely in the pan before lifting them out and slicing.