1. Preheat oven to 350°F (175°C), grease and line an 8×8″ pan with parchment paper.

2. In a saucepan, melt butter, sugars, and chocolate chips over medium-low heat. Stir until almost smooth.

3. Remove from heat and let cool for 5 minutes. Whisk in eggs and vanilla until airy.

4. Add pumpkin puree if using, cocoa powder, salt, and espresso powder. Stir until combined.

5. Fold in sifted flour until no dry spots remain. Add chocolate chips or nuts if desired.

6. Pour batter into the pan, smooth out, and bake for 15 minutes.

7. Tap the pan to release air bubbles and bake an additional 7–13 minutes, until set at edges and moist crumbs appear on a toothpick.

8. Cool completely in the pan for 2 hours.

9. For ganache, heat cream and pour over chocolate chips. Let sit, add salt, then whisk until smooth.

10. Spread ganache over brownies and let set.

11. Melt white chocolate with cream. Pipe or spoon ghost shapes onto parchment. Shape with toothpick if needed.

12. Add food coloring to brighten if desired. Let ghosts firm up.

13. Melt dark chocolate with cream and use to add faces to ghosts.

14. Place ghosts on brownies and decorate with sprinkles or stars.

15. Chill for 2–3 hours, then slice and serve at room temperature.