Position a rack in the center of the oven and preheat it to 350F. Line the bottom and sides of an 8 by 8-inch pan with parchment paper.

In a heatproof bowl that fits over the top of a medium pot to make a double boiler, combine the chocolate, butter, and molasses. Set the pot over medium heat and fill with 3 inches of water. Bring the water to a simmer, set the bowl over the top, and stir constantly to melt everything together. When everything is melted, move the bowl to the counter and add the brown sugar and whisk vigorously. The fat of the butter will start to separate, but that's normal.

In a small bowl, whisk together the whole egg, egg yolks, oil, vanilla, ginger, cardamom, cinnamon, cloves, and ½ teaspoon black pepper. Pouring very slowly and stirring constantly, gradually drizzle the egg mixture into the melted ingredients. It should seize up into a glossy batter. Add the flour, baking powder, and 1 teaspoon salt and stir together with a spatula.

Pour the batter into the lined pan. Tap the pan to evenly spread out the batter and top with a few cracks of black pepper. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

It will look kind of cakey right out of the oven, so let it completely cool before serving. Throw it in the fridge for an hour or so before slicing for the ultimate blondie fudginess.