Get the Recipe: Ghost Brownies
Ghost brownies are easy to make and have the most amazing fudgy texture. The white chocolate ghost toppers make for a hauntingly fun dessert!
Ingredients
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
Brownies
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
- Pour batter in prepared baking pan. Spread evenly. Bake the brownies for 25 to 30 minutes. Let the brownies cool completely in the pan.
Ghost Decoration
- Place white chocolate melting wafers in a microwave-safe bowl. Heat on 50% power level in the microwave for 90 seconds, stopping to stir every 30 seconds until melted.
- Line a cookie sheet with parchment paper. Spoon about 1 teaspoon of melted white chocolate onto the parchment paper. Use the back of the spoon to spread the white chocolate into a ghost shape. Repeat 15 more times.
- Use the black icing to dot the ghosts with two eyes and a mouth. Place the cookie sheet in the refrigerator so the chocolate hardens.
- Once the brownies are cooled, make the chocolate icing on top. Whisk together ½ cup confectioners’ sugar, 1 Tablespoon cocoa powder, 1 tablespoon water and a pinch of salt. Spread over cooled brownies.
- Cut brownies into squares, then top with a white chocolate ghost.
Notes
Chocolate: Higher quality chocolate is easier to melt and makes better tasting brownies. I suggest Ghirardelli or Guittard. See my tips for melting chocolate.
Store covered at room temperature for up to 5 days.
Freeze for up to 3 months. Wrap brownies in plastic wrap, then aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature.
Serving: 1brownie, Calories: 256kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 91mg, Potassium: 115mg, Fiber: 2g, Sugar: 26g, Vitamin A: 229IU, Vitamin C: 0.02mg, Calcium: 24mg, Iron: 1mg