Preheat and prep the pan: Heat the oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.

Whisk the dry ingredients: In a medium bowl, whisk 1 3/4 cups spelt flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves.

Melt and mix the wet ingredients: In a large bowl, whisk 6 tablespoons melted unsalted butter with 1/2 cup dark brown sugar until glossy. Whisk in 1/3 cup molasses, then 1 large egg, 1/2 cup yogurt (or buttermilk), and 1 teaspoon vanilla.

Combine gently: Add the dry ingredients to the wet and fold with a spatula until just combined. Do not overmix; spelt can toughen if worked too much.

Bake: Spread the batter evenly in the pan. Bake 18–22 minutes, until the top springs back lightly and a toothpick comes out with a few moist crumbs.

Cool completely: Let the slab cool in the pan 10 minutes, then use the parchment to lift it to a rack to cool fully. This helps set the crumb for clean cuts.

Cut into bites: Trim the edges if you like, then cut into 1-inch squares. You’ll get around 36 bites.

Finish and serve: Dust with powdered sugar or drizzle with melted dark chocolate. Serve at room temperature.