Spicy Brownies
4 ounces best-quality extra-bittersweet (85% cacao) chocolate (recommended brand: Lindt; check that you are using the full 4 ounces, which may involve using a digital scale to weigh)
1 cup (2 sticks) unsalted butter
1 tablespoon minced crystallized ginger
3 tablespoons dark European-style (Dutch-processed) cocoa
1¼ cups cake flour, measured by gently spooning into measuring cups (high altitude: add 2 tablespoons)
1 teaspoon ground ginger
½ teaspoon baking powder
1 teaspoon kosher salt
4 large eggs
2 cups granulated sugar
½ teaspoon chocolate extract (available at Sur La Table)
1 teaspoon vanilla extract
Preheat the oven to 325°F for dark or nonstick pans, 350°F for glass pans. Butter a 9-by-13-inch baking pan.
Melt the butter with the chocolate in the top of a
