Preheat oven to 325°. Line an 8-inch square baking tray with parchment paper.
In a small bowl, mix together the flour, baking powder, salt, ginger, cinnamon and cayenne pepper. Set aside.
Melt butter and chocolate together in a medium saucepan over medium heat. Stir in cocoa powders and sugar and mix until well blended- the mixture should resembles wet sand. Remove from heat.
Add vanilla extract, milk and eggs and mix well until combined. Slowly add in the flour mixture, stirring until just combined.
Scrape batter into prepared baking pan and spread evenly. Bake for 20 minutes until the sides begin to pull away from the sides of the pan but the middle is still soft, making sure not to over bake.
Let the brownies cool completely before removing from the pan and slicing into squares.
Recipe by Port and Fin at https://portandfin.com/midnight-diablo-brownies/