Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ghost Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 148 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Ghost Brownies are a festive and delicious treat perfect for Halloween or any spooky occasion. Rich, fudgy brownies are topped with a smooth chocolate icing and decorated with adorable white chocolate ghost shapes accented with black icing eyes and mouths. The recipe involves melting quality bittersweet chocolate, baking the brownies to perfection, and crafting whimsical ghost decorations to create a fun and impressive dessert that’s both delightful and easy to make.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray to ensure easy removal of the brownies.
  2. Melt Chocolate and Butter: Using a makeshift double boiler over low heat, gently melt the bittersweet chocolate and butter together, stirring occasionally to combine them evenly. Remove from heat and whisk in the unsweetened cocoa powder. Allow this mixture to cool slightly to avoid cooking the eggs in the next step.
  3. Combine Eggs and Sugar: In the bowl of a stand mixer, beat the eggs and granulated sugar on medium-high speed for 1 minute until light and slightly foamy. Reduce speed to low and add vanilla extract and salt; mix until combined, about 15 seconds.
  4. Incorporate Chocolate Mixture: With the mixer running on low, slowly pour the cooled chocolate-butter mixture into the egg mixture, blending thoroughly. Alternatively, you can stir it in gently by hand.
  5. Add Flour: Remove the bowl from the mixer. Using a wooden spoon, gently fold the all-purpose flour into the wet ingredients until just combined—do not overmix to keep brownies tender.
  6. Bake Brownies: Pour the batter evenly into the prepared baking pan and spread it out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Let the brownies cool completely in the pan before decorating.
  7. Prepare Ghost Decoration: Place white chocolate melting wafers in a microwave-safe bowl. Microwave on 50% power for 90 seconds, stirring every 30 seconds until melted and smooth. Line a cookie sheet with parchment paper. Spoon approximately 1 teaspoon of the melted white chocolate onto the parchment and use the back of the spoon to spread it into a ghost shape. Repeat this step to make about 16 ghost shapes.
  8. Add Faces to Ghosts: Use the black icing tube to pipe two eyes and a mouth on each white chocolate ghost. Place the cookie sheet in the refrigerator until the ghosts harden completely.
  9. Make Chocolate Icing: Whisk together the sifted confectioners’ sugar, unsweetened cocoa powder, water, and a pinch of salt until smooth. Spread this icing evenly over the cooled brownies for a rich finishing layer.
  10. Assemble and Serve: Cut the iced brownies into 16 squares. Top each brownie square with one chilled white chocolate ghost. Serve and enjoy your festive ghost brownies!

Notes

  • Use high-quality chocolate such as Ghirardelli or Guittard for better melting and flavor results.
  • Store the brownies covered at room temperature for up to 5 days to maintain freshness.
  • For longer storage, freeze the brownies wrapped tightly in plastic wrap and aluminum foil for up to 3 months, then thaw in the refrigerator and bring to room temperature before serving.
  • Ensure the brownies are completely cooled before applying the chocolate icing and ghost decorations to prevent melting.

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

Find it online: https://jmrecipes.com/ghost-brownies-recipe/