Ghost Brownies
These Ghost Brownies are fun to decorate, but don't worry- these do not skimp on flavor and this recipe makes an irresistible brownie.
Yield: 12 brownies
Calories: 318kcal
Equipment
- 1 8 x 8 baking dish
Ingredients
Brownies
- ½ cup butter 1 stick
- ¾ cup white sugar
- ¼ cup brown sugar packed
- ⅔ cup semi sweet chocolate chips
- 2 eggs room temp
- 1 egg yolk
- 1 tbsp vanilla
- ¼ cup cocoa powder
- ½ tsp salt
- ¾ cup flour sifted
- 1 cup add-in's (walnuts, chocolate chips, etc.) optional
Chocolate Icing
- ¾ cup semi sweet chocolate chips
- ½ cup heavy cream
- pinch of salt
White Ghosts
- ⅓ cup white chocolate chips
- 1 tbsp heavy cream
- 1 tbsp semi sweet chocolate chips
- ½ tsp heavy cream
Instructions
For the Brownies
- Preheat oven to 350℉. Grease your 8 x 8 pan and line with parchment paper for easy removal.
- In a medium pot, over medium-low heat add butter, white sugar, brown sugar, and chocolate chips. Stir until the butter melts and everything is combined and smooth. Remove from heat.
- Let the mixture cool for 5 minutes. Then, mix in your eggs and egg yolk, whisking vigorously for 1 minute until combined. Then add vanilla.
- Add in cocoa powder and salt. Stir to combine. Gently fold in the flour until just combined. Then dump in add-in's if using.
- Pour into prepared dish and smooth out top. Bake until you can insert and remove a toothpick or knife clean, about 21 minutes.
- Cool for 1 hour.
Icing
- Heat cream in a small saucepan over medium low heat until steam arises.
- Add chocolate chips to a heat proof bowl, and pour cream over. Whisk until combined
- Pour the icing over the brownies, smoothing out with a rubber spatula if needed. Let sit 1 hour before decorating
Decorating
- Line a sheet pan with parchment paper.
- Add the while chocolate chips and cream in a heat safe bowl, and microwave in 30 second bursts until melted. Mix to combine.
- Spoon about 1 - 2 tbsp of the melted white chocolate onto the parchment paper. Use a toothpick to shape into a ghost form and give little arms. Repeat until chocolate is gone or you have enough ghosts.
- Freeze for 20 minutes.
- Next, melt the semi sweet chocolate chips and cream in a heat safe bowl in the microwave (this one will be for the eyes and mouth). Mix to combine and make smooth.
- Remove ghosts from freezer. Use a toothpick to dot eyes and make mouths on the ghosts. Freeze again for another 20 minutes.
Assembly
- Remove the ghosts from the freezer. Carefully remove them from the parchment paper (we used a butter knife to help) and place on the brownies, gently pressing in a bit.
- Chill in fridge for 2 hours, then cut and enjoy.
Nutrition
Calories: 318kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 220mg | Fiber: 3g | Sugar: 29g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg