Fudgy Ghost Brownies

Introduction

Get ready for a Halloween treat that will thrill kids and adults alike – Fudgy Ghost Brownies! These delicious brownies are not just about taste; they’re also fun to decorate and a fantastic way to celebrate the spooky season. With a rich, fudgy texture, these brownies are perfect for any Halloween gathering, making them a sweet addition to your festivities.

Why You’ll Love This Recipe

Easy to Make: Follow simple steps for fantastic results.
Fun and Festive: Perfect for Halloween parties or gatherings.
Customizable: Add your favorite nuts or chocolate chips.
Unbelievably Delicious: Rich, chocolaty goodness in every bite.
Impress Guests: These cute ghostly decorations will wow everyone!

These Fudgy Ghost Brownies are sure to become a crowd favorite, combining rich flavors with a spooky twist. Your friends and family will adore both the taste and the playful presentation.

Ingredients Needed

For the Brownie Base

113 g (½ cup / 1 stick) salted butter
150 g (¾ cup) granulated sugar
50 g (¼ cup) dark brown sugar, packed
113 g (⅔ cup) semisweet chocolate chips
2 large eggs, room temperature
1 egg yolk or 60 g (¼ cup) pumpkin puree (optional)
2 tsp vanilla extract
23 g (¼ cup) unsweetened cocoa powder
½ tsp espresso powder (optional)
½ tsp salt
90 g (¾ cup) all-purpose flour, sifted

For the Topping

170 g (1 cup) semisweet chocolate chips (or walnuts, almonds, etc., for add-ins)
128 g (about ¾ cup) semisweet chocolate chips
120 ml (½ cup) heavy cream (plus more as needed)
Small pinch of salt
57 g (⅓ cup) white chocolate chips
10 ml (2 tsp) heavy cream
3 drops white food coloring (optional)
10 g (1 Tbsp) semisweet or dark chocolate
3 ml (½ tsp) heavy cream
Gold or white stars, gold sanding sugar, assorted sprinkles for decoration

How to Make Fudgy Ghost Brownies

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8 x 8″ baking pan and line it with parchment paper, allowing some overhang for easy removal later.
Melt the Base Ingredients: In a medium saucepan over medium-low heat, combine the butter, granulated sugar, brown sugar, and chocolate chips. Stir until the butter is almost melted. Some small chunks of chocolate may remain.
Combine and Cool: Remove the saucepan from heat and stir until smooth, though a few sugar granules may still be present. Let it cool for about 5 minutes.
Add Eggs and Vanilla: Whisk in the eggs and vanilla extract. Be sure to mix vigorously for about a minute to incorporate air into the mixture.
Mix in the Dry Ingredients: Gently add in the pumpkin puree (if using), cocoa powder, salt, and espresso powder. Mix until just combined.
Add the Flour: Fold in the sifted flour. Mix with a spoon or spatula until no dry flour is visible.
Include Add-ins: If you’re adding chocolate chips or nuts, gently fold them into the batter.
Bake the Brownies: Pour the batter into the prepared baking pan, smoothing it out. Bake for 15 minutes. Then, lift the pan and drop it from a height of 2-3 inches onto the oven rack to release air bubbles. Bake for an additional 7-13 minutes, or until the edges are set and a toothpick inserted comes out with a few moist crumbs.
Cool Completely: Allow the brownies to cool in the pan on a wire rack for about 2 hours.
Prepare the Ganache: Place the chocolate chips into a small heatproof bowl. Heat the cream in a small saucepan until steam rises, then pour it over the chocolate. Add a pinch of salt and let it sit for 5 minutes. Whisk until smooth.
Spread the Ganache: Once the brownies have cooled, spread the ganache over the top. Tap the pan on the counter to smooth the surface.
Make the Ghosts: Melt white chocolate chips with heavy cream in the microwave until smooth. If desired, add white food coloring. Pipe or spoon small portions onto a parchment-lined baking sheet using a ghost template. Use a toothpick to shape them. Set aside to firm up.
Decorate: Once the ghosts are firm, use melted semisweet chocolate to add eyes and mouths. Garnish your brownies with star sprinkles or sanding sugar.
Chill and Serve: Chill everything in the fridge for 2-3 hours. When ready, remove the brownies from the pan and cut them into squares. Let them sit at room temperature for 30 minutes before serving.

How to Serve Fudgy Ghost Brownies

For a delightful presentation, arrange these brownies on a festive platter and sprinkle extra stars or colorful sprinkles around them. They pair perfectly with a glass of milk or a warm cup of cocoa.

How to Store Fudgy Ghost Brownies

To keep your brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, and they’ll last for about a week. You can also freeze them for up to 3 months; just make sure they are wrapped well.

Tips to Make Fudgy Ghost Brownies

Use room temperature eggs for a smoother batter.
Be careful not to overbake; fudgy brownies need moist crumbs.
Experiment with different sprinkles to create a unique Halloween look.
If desired, add a swirl of peanut butter for an extra flavor boost.

Variation

Try adding crushed candy corn or mini marshmallows to the brownie mix for a fun twist. You can swap the semisweet chocolate for milk chocolate for a sweeter taste.

Frequently Asked Questions

Can I use an alternative ingredient for pumpkin puree?

Yes! You can replace pumpkin puree with an extra egg yolk to keep the fudgy texture.

How do I make this gluten-free?

To make gluten-free Fudgy Ghost Brownies, substitute all-purpose flour with a gluten-free flour blend.

Is this recipe freezer-friendly?

Absolutely! These brownies can be frozen. Just wrap them tightly in plastic wrap and store in a freezer-safe container.

In conclusion, Fudgy Ghost Brownies are a perfect treat for Halloween or any occasion. Their delightful combination of fudgy chocolate and cute ghost decorations makes them a hit. If you try this recipe, please leave a comment and a star rating to help others. We’d love to hear your thoughts on any fun variations you tried! Share your spooky treats on social media and let’s spread the joy of these delicious brownies!