• Preheat oven to 350°F. Lightly grease and line an 8 inch square pan with parchment paper so that it extends up the sides.

Gingerbread Cookie Dough

• In a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy (1-2 minutes). Stir in the molasses followed by the egg yolk.
• In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt. Gently mix them into the wet ingredients, just until the flour streaks disappear. Scrape the sides as necessary to incorporate all of the ingredients.

Brownie Batter

• In a medium bowl, microwave the butter and chocolate chips while stopping to stir every 20 seconds until smooth. Let it cool slightly.
• In a large bowl, whisk together the egg, egg white and brown sugar for about 1 minute. Carefully mix in the cooled melted chocolate mixture. Stir in the oil, flour, cocoa powder and salt until the flour streaks disappear.

Assemble the Brownies

• Spread a thin layer of brownie batter in the bottom of your prepared pan. Distribute drops of cookie dough on top of the brownie batter and gently press down to flatten them. Repeat with the remaining batter and dough.
• Bake until the center is very slightly jiggly and a toothpick comes out with a little bit of gooey batter on it (about 25-35 minutes).
• Let the brownies cool in the pan until they're firm enough to be lifted out of it with the parchment paper. Transfer them to a wire rack to finish cooling. Cut into 9 or 16 equal squares with a warm knife.