Instructions: 1. Position a rack in the center of the oven and preheat to 350 F. Line an 8-inch square baking pan with a double thickness of aluminum foil so that the foil extends 2 inches over two opposite ends of the pan. Fold the overhang down to form "handles." Butter the bottom of the foil-lined pan.

2. In a medium saucepan over low heat, melt butter. Off heat, add chocolate and let stand 1 minute; whisk until smooth. Let stand 10 minutes, until tepid. Whisk in sugar. Whisk in egg, then vanilla. Using a wooden spoon, stir in flour, applesauce, baking powder, ground ginger, cinnamon, and salt, just until blended. Stir in crystallized ginger.

3. Spread batter evenly into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire cake rack.

4. To decorate, place a doily on top of the brownie. Sift confectioners sugar over top of doily and brownie. Carefully lift doily, and decorative lacy sugar pattern will remain. Brownies may be served cool or warm with sweetened whipped cream, if desired.

Makes 12 brownies.

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