1 stick butter
1/2 cup semisweet chocolate chips
1 cup natural cane sugar
2/3 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon grated peeled fresh ginger
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
Preheat oven to 325°F. Spray an 8-inch square baking pan with cooking spray. Melt butter and chocolate together in a heavy-bottomed saucepan over medium-low heat, stirring until smooth. Remove from heat, and stir in remaining ingredients.
Pour batter into pan. Bake until a toothpick inserted into center comes out with moist crumbs, about 35 minutes. Let cool completely. Cut into small squares.