Fudgy Ghost Brownies

Instructions

Brownies

1. Preheat oven to 350°F. Grease and line an 8 x 8" baking pan with parchment paper leaving an overhang for easy removal.

2. In a saucepan over medium-low heat, stir together butter, granulated sugar, brown sugar, and chocolate chips until the butter is almost melted (there will be some small chunks).

3. Remove from heat and stir until smooth, though some sugar granules will remain.

4. Let the mixture cool for about 5 minutes, then whisk in the eggs and vanilla vigorously for 1 minute.
5. Gently whisk in pumpkin puree, cocoa powder, salt, and espresso powder (if using) until just combined.
6. Add flour then mix with a large spoon or spatula until just combined.
7. Gently fold in chocolate chips or other add-ins, if using.
8. Pour batter into the prepared pan, pushing batter to the corners and smoothing the top.
9. Bake for 15 minutes, then lift the pan up 2-3 inches in the oven and let it drop onto the oven rack. This releases air bubbles for a fudgier texture.
10. Bake for another 7-13 minutes, or up to 19 minutes depending on your oven. Your total bake time can range from 22-34 minutes. Brownies are done when the edges are set, there’s some cracking on top, and a toothpick halfway between the edge and center comes out with a few moist crumbs (be mindful that melted chocolate chips may stick to the toothpick).
11. Let cool completely in the pan on a wire rack, about 2 hours.

Chocolate Ganache

1. Place the chocolate chips in a small heat-proof bowl.

2. Heat cream in a small saucepan until steam rises from the surface, then pour it over the chocolate. Add a pinch of salt and let it sit for 5 minutes.
3. Whisk the cream and chocolate together until smooth, focusing on the center to create an emulsion.
4. Spread the ganache over the cooled brownies. Tap the pan on the counter to flatten the surface.
5. Let set at room temperature for at least 30 minutes before decorating.

White Chocolate Ghosts

1. Line a baking sheet with parchment paper and a ghost template.

2. Melt white chocolate chips and heavy cream in the microwave for 30 seconds, or as needed, stirring until smooth. Add white food coloring if using.
3. Let the ganache cool slightly in the bowl if too liquidy to prevent spreading.
4. Pipe or spoon 1 tsp of white chocolate onto the template. Use a toothpick to shape the chocolate into ghost figures. Let them set for 20 minutes.

Ghost Eyes & Mouth

1. Melt semisweet chocolate and heavy cream in the microwave for 30 seconds, stirring until smooth.

2. Use a toothpick or piping bag to add eyes and mouths to the ghosts.
3. Cool ghosts in the fridge for 30 minutes or until firm.

Assembly

1. Carefully peel off the ghosts and place them on the ganache-covered brownies. Add stars and sprinkles for decoration.

2. Chill for 2-3 hours, remove from pan, then cut into 9-16 squares.
3. Allow the cut brownies to sit at room temperature for 30 minutes before serving.