Gingerbread II

Preheat oven to 350°F (175°C). Sift together flour, espresso powder, cocoa powder, black pepper, salt, and baking powder in a medium bowl.

Cream the softened butter and dark brown sugar together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.

Add eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.

Fold the grated fresh ginger into the egg mixture until evenly distributed throughout.

Gently fold the dry ingredients into the wet mixture in two additions, stirring until just combined and no flour streaks remain.

Pour the batter into a greased 8-inch square baking pan, smoothing the top with a spatula.

Bake for 35 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from oven and allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.