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Pre-heat the oven up to 375 degrees.

Line the bottom and sides of an 8 x 8 inch baking pan with foil. Grease the foil with shortening.

In a medium bowl, sift together flour, cocoa powder, and salt. Set aside.

Melt butter in a large saucepan over low heat, stirring frequently until smooth. Off the heat, mix in the sugar until smooth. Then beat in the eggs, one at a time, until each is incorporated. Beat in the flour mixture and when mixed, fold in the milk chocolate and white chocolate baking chunks.

Pour into the prepared pan and bake until a toothpick inserted in the center comes out almost clean (about 50 minutes).

Carefully transfer the brownies, still in the foil, onto a rack to cool completely.

To serve, cut into 16 squares and peel away the foil.

Pre-heat the oven up to 350 degrees.

In a large bowl, combine butter, dark sugar, and molasses. Stir well, breaking up any large lumps of sugar with a fork. Stir in the egg.

In another bowl, mix the flour, baking soda, cinnamon, ginger, and cloves. Stir into the butter mixture.

Place the Demerara sugar in a bowl. Scoop out a heaping teaspoon of dough and roll into a ball with your hands. Coat the cookie ball with the Demerara sugar by rolling it in the sugar and place it on a parchment or Teflon pad lined cookie sheet. Repeat this process, spacing the balls approximately one inch apart on the sheet.

Bake 8 to 10 minutes or until the bottoms of the cookies are lightly browned. Transfer them to cooling racks and let cool completely. Store in airtight containers.