Preheat the oven to 160C/320F/Gas Mark 3.
Start with melting your spread/butter and chocolate chips gently in a pan over low heat stirring constantly. Alternatively, put both spread/butter and chocolate chips in a heatproof bowl placed over a pan with simmering water (bain-marie method) making sure the bowl doesn’t touch water. Let the chocolate and butter melt slowly giving it gentle stir from time to time. Once melted, remove from the heat and set aside to cool as you get on with your brownies.
Crack eggs into a large bowl, jug or bowl of your standing mixer. Add brown sugar and vanilla extract (if using) and whisk until light and foamy.
Sieve flour, cocoa and spices into the bowl and mix in gently with spatula.
Add melted butter & chocolate mixture and whisk briefly until incorporated.
Add chopped stem ginger and fold it in gently.
Pour brownie batter into baking tin that's been lightly greased and lined with baking paper overlapping on two sides, which will help with brownie removal later.
Bake in preheated oven for 25-30 minutes until you see thin paper like crust formed on top. When you insert your skewer in the middle of the brownies it should not be completely clean but there should be some chocolate mixture still on it.
Let your brownies cool in the tin for a few minutes before removing them onto the rack to cool completely. They will firm up as they cool.
Cut into portions and enjoy!