Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, molasses, vanilla, ginger, cinnamon,
cloves, nutmeg, optional salt, and whisk until smooth.
Add the flour and stir until just combined, don't overmix.
Stir in 1 1/4 cups chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a
spatula.
Evenly sprinkle remaining 1/4 cup chocolate chips over the top,
pressing them down very lightly with a spatula.
Bake for about 32 to 34 minutes, or until done. I prefer them very
moist, soft, and fudge-like, and baked for 32 minutes (shown in
photos). If you prefer more well-done, dryer bars, bake for a few
minutes longer; noting baking times may vary widely with this
recipe based on personal preferences. A toothpick inserted in the
center should come out clean, or with a few moist crumbs, but no
batter; however, it will be hard to find a clean patch to test because
you'll likely hit chocolate. Allow bars to cool in pan for at least 30 to
60 minutes before slicing and serving; I prefer to let these bars rest
overnight so the flavors marry and the chocolate fully sets, at which
point they're fudge-like. Bars will keep airtight at room temperature
for up to 1 week, or in the freezer for up to 6 months.
Originally Submitted
2/20/2015
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