Chef Sarah Mitchell - Dessert & Baking Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Baking Experience 🍽️ Seasonal Dessert Expert

❤️ My Recipe Story

"I created these Spooky Ghost Brownies when my daughter asked for a Halloween treat that was both scary and cute. After experimenting with different ghost designs, I found that simple white chocolate ghosts are the perfect combination of adorable and delicious. Now they're a must-make every October!"

Sarah specializes in creating festive desserts that bring joy to celebrations. Her expertise in chocolate work and decorative techniques makes seasonal treats both beautiful and delicious, perfect for home bakers of all skill levels.

View All Mitchell's Recipes →
Rich, fudgy chocolate brownies topped with cute white chocolate ghost decorations, arranged on a dark slate serving board with Halloween-themed background

Creating the Perfect Fudgy Brownie Base

The secret to ultra-fudgy brownies lies in the ratio of fat to flour and the mixing technique. Using both melted butter and oil creates incredible moisture while maintaining that signature crackly top. The key is not overbaking - removing them when they're still slightly underdone ensures maximum fudginess.

Dutch-process cocoa powder delivers deep, rich chocolate flavor without bitterness. Combined with chocolate chips throughout, every bite is intensely chocolatey. The optional espresso powder enhances the chocolate flavor without adding coffee taste.

💡 Professional Tip

Use a toothpick to test doneness - it should come out with a few moist crumbs, not completely clean. The brownies continue cooking as they cool, so slightly underbaking is key to fudgy texture.

Frequently Asked Questions

Absolutely! These brownies are delicious on their own. You can also dust them with powdered sugar, add a chocolate ganache, or serve with vanilla ice cream instead of the ghost decorations.

White chocolate ghosts can be made up to 3 days ahead. Store them in an airtight container at room temperature between layers of parchment paper. Add them to brownies just before serving.

While milk or dark chocolate works, white chocolate creates the classic ghost appearance. If using darker chocolate, you can create different Halloween shapes like bats or spiders instead of ghosts.

This usually happens from overbaking or using too much flour. Make sure to measure flour correctly by spooning it into the cup, and remove brownies when the toothpick has moist crumbs, not when it's completely clean.

Yes, freeze brownies without ghosts for up to 3 months. Wrap individual squares in plastic wrap, then place in freezer bags. Thaw at room temperature and add fresh ghost decorations before serving.

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Recipe Troubleshooting Guide

✅

Ghosts Breaking

Problem: White chocolate ghosts crack when removing from parchment

Solution: Make sure ghosts are completely set (at least 20 minutes). Pipe them slightly thicker, and carefully peel parchment away from ghosts rather than lifting ghosts from paper.

✅

Brownies Sticking

Problem: Brownies stick to the pan despite parchment

Solution: Grease the parchment lightly with butter or cooking spray. Make sure there's enough overhang to lift brownies out easily once cooled.

✅

Dry Brownies

Problem: Brownies turn out dry and crumbly

Prevention: Reduce baking time by 2-3 minutes. Check doneness early and remember the toothpick should have moist crumbs. Store in airtight container immediately after cooling.

✅

Melted Chocolate Seizing

Problem: White chocolate becomes grainy or seizes while melting

Recovery: Melt white chocolate gently in 20-second microwave intervals, stirring between each. Avoid any water contact. If it seizes, add 1 tsp vegetable oil and stir to smooth.

✅

Uneven Baking

Problem: Brownies are done around edges but gooey in center

Prevention: Rotate pan halfway through baking. Use an oven thermometer to verify correct temperature. If needed, reduce heat to 325°F and bake longer.

✅

Flavor Balance Issues

Too Sweet: Add an extra pinch of salt or serve with unsweetened whipped cream

Too Salty: Reduce salt to 1/4 tsp and use unsalted butter

Bland: Increase vanilla to 2 tbsp, add espresso powder, or use high-quality cocoa powder

Baking ingredients for ghost brownies including cocoa powder, melted butter, eggs, chocolate chips, and white chocolate arranged on a dark countertop

Choosing Quality Chocolate Ingredients

The chocolate components are the stars of this recipe, so quality matters significantly. Dutch-process cocoa powder creates a darker, more intense chocolate flavor compared to natural cocoa. It also produces that beautiful dark color that makes the white ghosts pop visually.

For the ghost decorations, high-quality white chocolate melts more smoothly and sets with a nice snap. Look for products listing cocoa butter as the first ingredient rather than palm oil. Good white chocolate has a creamy ivory color rather than pure white.

Essential Ingredient Notes

  • Cocoa Powder: Dutch-process cocoa (like Droste or Valrhona) provides rich, mellow chocolate flavor. Natural cocoa works too but results in a lighter color and more acidic taste.
  • White Chocolate: Choose real white chocolate containing cocoa butter, not white coating or candy melts. Ghirardelli or Lindt white chocolate melts smoothly and tastes delicious.
  • Chocolate Chips: Semi-sweet chips add pockets of melted chocolate throughout. For extra decadence, use dark chocolate chunks or a mix of semi-sweet and milk chocolate chips.
Fudgy chocolate brownie batter being spread in a parchment-lined baking pan, showing the thick, glossy texture before baking

Decorating Techniques for Perfect Ghosts

Creating the ghost decorations is easier than it looks and adds such charm to these brownies. The key is having the white chocolate at the right consistency - fluid enough to pipe but thick enough to hold shape. If it's too thin, let it cool slightly; if too thick, rewarm gently.

When piping ghosts, work on parchment paper and make them slightly larger than you think you need. They're easier to handle when bigger and look more impressive on the brownies. Practice a few shapes first to get comfortable with the motion - rounded top, then wavy squiggles for the bottom.

Piping Perfect Ghosts

Hold the piping bag vertically about 1 inch above the parchment. Squeeze steadily while making a circular motion for the head, then create three wavy drops for the ghost's tail. Let them set completely before adding eyes.

Spooky Ghost Brownies

Prep 25 min
Cook 30 min
Serves 16 servings
Level Easy

📋 Ingredients

For the Brownies

  • 300g white chocolate, melted
    Use quality white chocolate with cocoa butter
  • Black edible marker or mini chocolate chips
    For creating spooky ghost eyes
  • Parchment paper
    For piping and setting the ghost shapes

For the Ghost Decorations

  • 200g unsalted butter, melted
    Creates rich, fudgy texture
  • 400g granulated sugar
    Provides sweetness and crackly top
  • 4 large eggs
    Binds ingredients and adds moisture
  • 120ml vegetable oil
    Extra moisture for ultimate fudginess
  • 15ml vanilla extract
    Enhances chocolate flavor
  • 150g all-purpose flour
    Provides structure without being cakey
  • 85g Dutch-process cocoa powder
    Deep chocolate flavor and color
  • 1/2 tsp salt
    Balances sweetness
  • 180g semi-sweet chocolate chips
    Melty chocolate pockets throughout

Instructions

  1. Prepare Pan and Preheat

    Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal. Lightly grease the parchment.

  2. Mix Wet Ingredients

    In a large bowl, whisk together melted butter, sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined, about 2 minutes. The mixture should be glossy and thick.

  3. Combine Dry Ingredients

    Sift together flour, cocoa powder, salt, and espresso powder. Gradually fold into wet ingredients using a rubber spatula until just combined. Don't overmix. Fold in chocolate chips.

  4. Bake the Brownies

    Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes until a toothpick inserted comes out with few moist crumbs. Don't overbake. Cool completely in pan on wire rack, about 1-2 hours.

  5. Create Ghost Decorations

    Melt white chocolate gently. Transfer to piping bag or plastic bag with corner snipped. On parchment paper, pipe ghost shapes (round tops with wavy bottoms) about 2 inches tall. Let set for 20 minutes, then add eyes with edible marker or mini chocolate chips.

  6. Assemble and Serve

    Cut brownies into 16 squares. Carefully peel ghosts from parchment and place one on top of each brownie, pressing gently to adhere. Serve immediately or store with ghosts attached.

Recipe Notes & Tips

Storage

Store brownies in an airtight container at room temperature for up to 5 days. The ghosts may soften slightly in humid conditions but will still taste delicious. For longer storage, freeze brownies without ghosts.

Make-Ahead Tips

Bake brownies up to 2 days ahead and store covered at room temperature. Make ghosts up to 3 days ahead and store separately. Assemble just before serving for best presentation.

Kid-Friendly Decorating

Kids love adding the eyes to the ghosts! Use mini chocolate chips pressed into the white chocolate for an easy, safe decorating activity. You can also use candy eyes from the baking aisle.