Pre-heat the oven to 170°C / 338℉.
Grease a fairly large square or rectangle spring-form baking pan (mine was 27cm x 17cm / 10in x 7in).
Slowly heat the chocolate and butter in a pan until just melted.
Add the coffee (or milk) to the chocolate mixture, stir and remove from the heat. The mixture should not be hot, but if it is, let it cool for about 10 minutes.
In a large bowl, whisk the sugars with the eggs and vanilla, then add in the chocolate mixture.
Sift the flour and cocoa together, then add 1½ tablespoons of the gingerbread spices. Mix so everything is combined.
Stir the dry ingredients into the wet ingredients, and mix until just combined.
Pour into the prepared tin and bake for around 20-25 minutes, just until an inserted skewer comes out clean (if you would like a slightly softer brownie, bake them for two or three minutes less).
Remove from the oven and allow to cool completely (leave the cake in the pan).
Pop the brownie in the fridge for at least several hours, but overnight is better (it makes it so much easier to slice neatly, especially when it's fudgy like this one).
Before serving, mix the icing sugar and 1 teaspoon of the gingerbread spices together and sprinkle over the top.
The brownies are very fudgy, so cut them using a sharp knife warmed under hot water (then dried).
If it's a special dessert, add a touch of cream or ice-cream. Enjoy!
