Gingerbread Brownies

Preheat oven to 350 degrees F. Line a light-colored metal 8-inch square baking pan with parchment paper.
In a large microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugars to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
Use a rubber spatula to stir in flour, cocoa powder, salt, cinnamon, and ginger until just combined. Stir in the chopped gingerbread cookies.
Pour into prepared pan and smooth out. Arrange whole baked gingerbread men over the surface. Note: once you press a cookie into the batter it's very difficult to move it without breaking it!
Bake in the preheated oven for 30 minutes. If the gingerbread men begin to brown too much, cover with aluminum foil (though this wasn't an issue for me). Let cool completely before slicing and serving.
You can bake and store the brownies in an airtight container for up to 2 days at room temperature or up to 4 days in the fridge. Brownies are even fudgier when served chilled!