Preheat oven to 350F (175C) and prepare a 9"x9" (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.

Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.  ½ cup (113 g) unsalted butter (preferably European-style butter, if you can find it), ½ cup (100 g) dark brown sugar

Add molasses and stir until well combined.1 cup (235 ml) unsulphured molasses

Add egg and vanilla extract.  Stir well.1 large egg, 1 teaspoon vanilla extract

In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.  2 ½ cups (312 g) all-purpose flour, 1 ½ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ¾ teaspoon salt

Gradually add dry ingredients to wet until completely combined.

Carefully stir in boiling water until ingredients are smooth and well-combined.1 cup (235 ml) boiling water

Pour batter into prepared baking pan and bake in the center rack of 350F (175C) preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool before slicing and serving.  This Gingerbread tastes best when topped with whipped cream!Whipped Cream