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Ghost Brownies

Ghost Brownies are rich, fudgy chocolate desserts with a chewy texture, topped with ghostly white decorations for a spooky Halloween theme. The recipe involves mixing melted chocolate with eggs and sugar, baking until just set, then adding playful ghost accents on top. The final appearance features dark, glossy brownies with cute, white ghost faces, perfect for festive celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder for richness
  • 1 cup all-purpose flour for structure
  • 1/2 cup granulated sugar sweetens the brownies
  • 1/2 cup brown sugar adds depth of flavor
  • 1/2 cup unsalted butter melted for richness
  • 2 large eggs for binding
  • 2 teaspoons vanilla extract flavor enhancer
  • 1/2 cup all-purpose flour for structure
  • 2 teaspoons milk milk or heavy cream to thin the icing
  • black food coloring gel or liquid for ghost eyes and mouths

Equipment

  • Mixing bowls
  • Baking pan
  • Whisk
  • Spatula
  • Piping bags or plastic bags

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. Melt the butter in a microwave or on the stove until just melted, then stir in the cocoa powder to form a smooth mixture. This creates a rich chocolate base.
  3. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture is smooth, light, and slightly fluffy, about 2 minutes. The sugars should be well incorporated and the mixture slightly increased in volume.
  4. Gradually pour the melted chocolate mixture into the egg and sugar mixture, whisking constantly to combine evenly. The batter will darken and become glossy.
  5. Stir in the vanilla extract for added flavor, then sift in the remaining flour and fold gently with a spatula until no streaks remain. Be careful not to overmix to keep the brownies tender.
  6. Pour the batter into the prepared baking pan, spreading it evenly with a spatula to smooth the top.
  7. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The edges should feel firm but the center still slightly soft.
  8. Allow the brownies to cool completely in the pan on a wire rack—this helps them set and makes cutting easier.
  9. Once cooled, melt the white chocolate chips in short bursts in the microwave, stirring in between until smooth. Thin with milk or heavy cream to get a pipeable consistency.
  10. Transfer the melted white chocolate into piping bags or plastic zip-top bags and snip a small corner for piping. Pipe ghost shapes onto each brownie, then add small dots for eyes and tiny M shapes for mouths, using black food coloring for details.
  11. Let the decorations set at room temperature until firm. Slice the brownies into squares and serve these spooky treats for a fun Halloween dessert.

Notes

For easier decorating, consider refrigerating the decorated brownies for 10-15 minutes to set the white chocolate ghosts before serving.