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Fudgy Ghost Brownies Recipe

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3.9 from 12 reviews

Fudgy Ghost Brownies are decadent, rich chocolate brownies with a moist, dense texture achieved through a unique baking technique. Topped with a smooth chocolate ganache and adorably decorated ghost-shaped white chocolate figures, these festive brownies are perfect for Halloween or any celebration where a delicious treat with a fun twist is desired.

Ingredients

Brownies:

  • 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 eggs, room temperature
  • 1 egg yolk or 60 g (¼ cup) pumpkin puree
  • 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
  • 170 g (1 cup) semisweet chocolate chips or nuts (walnuts, almonds, etc.)

Ganache:

  • 128 g (about ¾ cup) semisweet chocolate chips
  • 120 ml (½ cup) heavy cream, plus more as needed
  • Small pinch of salt

Ghost Decorations:

  • 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

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease and line an 8 x 8 inch baking pan with parchment paper, leaving an overhang to facilitate easy removal of the brownies.
  2. Melt butter and sugars with chocolate: In a saucepan over medium-low heat, stir together butter, granulated sugar, brown sugar, and chocolate chips until butter is almost melted with some small chunks remaining.
  3. Stir until smooth: Remove the saucepan from heat; stir until the mixture is smooth, keeping in mind sugar granules may remain slightly gritty.
  4. Cool slightly and incorporate eggs and vanilla: Let mixture cool about 5 minutes, then vigorously whisk in eggs and vanilla extract for 1 minute to create a smooth batter.
  5. Add pumpkin puree and cocoa: Gently whisk in pumpkin puree (or egg yolk), cocoa powder, salt, and espresso powder if using, until just combined.
  6. Mix in flour: Add sifted flour and fold with a large spoon or spatula until just combined, careful not to overmix.
  7. Fold in add-ins: Gently fold in the semisweet chocolate chips or your choice of nuts.
  8. Transfer batter to pan: Pour the batter into the prepared pan, spreading it evenly to the corners and smoothing the surface.
  9. Initial baking: Bake for 15 minutes at 350°F, then carefully lift the pan 2-3 inches above the oven rack and drop it back down to release air bubbles, ensuring fudgier texture.
  10. Continue baking: Bake for an additional 7-13 minutes (up to 19 minutes total after pan drop). The brownies are done when edges are set, top has some cracking, and a toothpick inserted between edge and center comes out with moist crumbs.
  11. Cool brownies: Let the brownies cool completely in the pan on a wire rack, approximately 2 hours.
  12. Prepare ganache base: Place semisweet chocolate chips in a heat-proof bowl. Heat cream in a small saucepan until steaming, then pour over chocolate with a pinch of salt and let sit for 5 minutes.
  13. Emulsify ganache: Whisk cream and chocolate together until smooth and glossy, focusing on the center to create an emulsion.
  14. Spread ganache: Pour and spread ganache evenly over cooled brownies, tapping pan gently to flatten the surface.
  15. Set ganache: Allow it to set at room temperature for at least 30 minutes before decorating.
  16. Prepare ghost template: Line a baking sheet with parchment paper and place a ghost-shaped template underneath.
  17. Melt white chocolate for ghosts: Melt white chocolate chips with heavy cream in the microwave in 30-second intervals, stirring until smooth. Add white food coloring if desired.
  18. Cool ganache if needed: Let ganache cool slightly if too liquid to avoid spreading while shaping ghosts.
  19. Pipe or spoon ghosts: Pipe or spoon about 1 tsp of white chocolate onto the template; use a toothpick to shape into ghost figures. Let set for 20 minutes.
  20. Make ghost faces: Melt semisweet chocolate with heavy cream in microwave for 30 seconds and stir smooth. Use a toothpick or piping bag to add eyes and mouths on the set white chocolate ghosts.
  21. Chill ghosts: Cool decorated ghosts in the fridge for 30 minutes or until firm.
  22. Decorate brownies: Carefully peel off ghosts and place them on the ganache-covered brownies. Add gold or white stars, sanding sugar, and assorted sprinkles for decoration.
  23. Chill brownies: Refrigerate brownies for 2-3 hours to set decorations firmly.
  24. Slice brownies: Remove brownies from pan using parchment overhang and cut into 9 to 16 squares depending on desired size.
  25. Serve: Let cut brownies sit at room temperature for 30 minutes before serving to enhance flavor and texture.

Notes

  • You can substitute the egg yolk with ¼ cup pumpkin puree for a slightly different moist texture and flavor.
  • The espresso powder is optional but enhances the chocolate flavor depth.
  • Be cautious not to overbake; brownies should have moist crumbs on the toothpick but not be raw.
  • The pan drop during baking is a unique step to create a fudgier brownie texture.
  • Decorate ghosts can be customized with different chocolate or colors as desired.
  • Allow brownies to come to room temperature before serving for best taste and texture.
  • The ganache should be smooth and glossy for optimal spreadability and shine.
  • Make sure to sift the flour and cocoa powder to avoid lumps in the batter.

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