Description
These Ghost Brownies are a delightfully spooky twist on classic brownies, featuring rich bittersweet chocolate brownies topped with a smooth chocolate icing and cute white chocolate ghosts decorated with black icing. Perfect for Halloween or any fun occasion, they combine fudgy texture with festive decoration for an irresistibly charming treat.
Ingredients
Scale
Brownies
- 1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
Ghost Decoration
- ½ cup white chocolate melting wafers
- Mini squeeze tube of black icing
Chocolate Icing
- ½ cup (60 g) confectioners’ sugar, sifted
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon water
- Pinch of salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray to prevent sticking.
- Melt chocolate and butter: Using a makeshift double boiler over low heat, melt the bittersweet chocolate and butter together, stirring occasionally until smooth. Remove from heat and whisk in the cocoa powder. Allow the mixture to cool slightly.
- Mix eggs and sugar: In the bowl of a stand mixer, beat the eggs and granulated sugar on medium-high speed for 1 minute to incorporate air and create volume.
- Add vanilla, salt, and chocolate: Reduce mixer speed to low and add vanilla extract and salt. Then slowly pour in the chocolate mixture while mixing, or stir by hand for gentle incorporation.
- Combine with flour: Remove the bowl from the mixer and fold in the all-purpose flour using a wooden spoon until just combined, careful not to overmix to maintain brownie texture.
- Bake the brownies: Pour the batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes until a toothpick inserted near the center comes out with a few moist crumbs. Let cool completely in the pan.
- Melt white chocolate for ghosts: Place white chocolate melting wafers in a microwave-safe bowl. Heat at 50% power in the microwave for 90 seconds, stirring every 30 seconds until fully melted and smooth.
- Create white chocolate ghosts: Line a cookie sheet with parchment paper. Drop about 1 teaspoon of melted white chocolate onto the parchment and spread with the back of the spoon into ghost shapes. Repeat to make about 16 ghosts. Decorate with black icing to create two eyes and a mouth on each ghost. Refrigerate until hardened.
- Prepare chocolate icing: Whisk together confectioners’ sugar, cocoa powder, water, and a pinch of salt until smooth. Spread this chocolate icing evenly over the cooled brownies.
- Assemble the ghost brownies: Cut the brownies into 16 squares. Top each square with a hardened white chocolate ghost for a festive presentation.
Notes
- Use high quality chocolate such as Ghirardelli or Guittard for better melting and rich flavor.
- Store covered at room temperature for up to 5 days to maintain freshness.
- Freeze brownies wrapped tightly with plastic wrap and foil for up to 3 months. Defrost in refrigerator before serving.
- Handle white chocolate carefully to avoid overheating and seizing.
- For uniform ghost shapes, work quickly when the white chocolate is melted but still fluid.
Nutrition
- Serving Size: 1 brownie
- Calories: 256
- Sugar: 26g
- Sodium: 91mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 47mg
