Preheat oven to 350°F and let egg and butter sit on counter to warm up.
Spray 9 x 9 square baking pan or 9-inch springform pan with cooking spray or grease with butter and flour.
In a medium-sized bowl, thoroughly whisk together flour, baking soda, salt, ginger, cinnamon, and cloves and then set aside.
Place brown sugar, molasses, butter and hot or boiling water into large bowl (I recommend stainless steel so you don’t have to worry about cracking of glass for temperature changes).
Whisk until sugar has dissolved and butter has melted.
Whisk in vanilla and make sure mixture isn’t more than lukewarm (so the egg doesn’t cook when added).
When mixture has cooled enough, whisk in egg.
Whisk in half of dry ingredients until thoroughly combined and then whisk in the rest of the dry ingredients. Mixture should be thoroughly combined, but some small lumps are okay.
Pour into baking dish.
Place in pre-heated oven and bake for 25 – 35 minutes depending on your oven. When done, the gingerbread should have dark edges that have begun pulling away from the edge and a toothpick inserted in the center should come out clean.
Let cool in pan on wire rack for 10 – 15 minutes.
Remove from pan and serve immediately with desired toppings. Alternatively, you can let cool and then wrap and leave at room temperature for 2 days or longer in the fridge.
We think it’s best served warm with a dusting of powered sugar and dollop of fresh whipped cream.