Gingerbread Brownies
['Nonstick vegetable oil spray', '2 1/4 cups sugar', '1 1/2 cups unsweetened cocoa powder', '1 teaspoon kosher salt', '1 cup (2 sticks) unsalted butter', '4 large eggs', '3 tablespoons molasses (not robust/blackstrap)', '2 teaspoons vanilla extract', '1 cup all-purpose flour', '2 teaspoons ground cinnamon', '2 teaspoons ground ginger', '1 teaspoon baking powder', '1/2 teaspoon ground cloves']
Place a rack in center of oven; preheat to 350°F. Coat a 9x9" baking pan with nonstick spray. Line pan with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Coat parchment with nonstick spray.
Whisk sugar, cocoa powder, and salt in a large bowl. Melt butter in a medium heatproof bowl in the microwave or in a medium pot over medium heat. Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth. Add eggs one at a time, stirring vigorously with spoon or spatula after each addition, until batter is thick, shiny, and smooth. Stir in molasses and vanilla. Using a sifter or fine-mesh sieve, sift in flour, cinnamon, ginger, baking powder, and cloves. Stir until well incorporated, then beat vigorously for 40 strokes.
Transfer batter to prepared pan; smooth top. Bake brownie until slightly puffed and top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 40–45 minutes.
Transfer to a wire rack and let brownie cool completely in pan. Using parchment overhang, lift brownie out of pan and transfer to a cutting board. Cut into 16 squares.
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