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Ghost Halloween Brownies

This dessert features rich, fudgy brownies topped with whimsical ghost-shaped dollops of whipped topping. The ghosts are piped onto the cooled brownies, creating a haunted, spooky appearance with a soft, melt-in-your-mouth texture combined with dense chocolate goodness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder preferably dark or Dutch-processed
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream for whipped topping
  • 1/2 cup powdered sugar

Equipment

  • Mixing bowls
  • 9x9 inch baking pan
  • Spatula
  • Piping bag with small round tip
  • Electric mixer or whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the melted butter and granulated sugar, whisking until smooth and glossy. The mixture will smell rich and have a slightly shiny appearance.
  3. Add eggs one at a time to the wet mixture, beating well after each addition until fully incorporated. The batter should thicken slightly and turn a pale yellow color.
  4. Stir in the vanilla extract, then sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined and no streaks remain.
  5. Pour the batter into the prepared baking pan, using the spatula to spread it evenly into the corners and smooth the surface.
  6. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The edges may slightly pull away from the pan as it bakes.
  7. Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This helps the texture set and makes cutting easier.
  8. Meanwhile, whip the heavy cream and powdered sugar together in a chilled bowl with an electric mixer, until stiff peaks form. This takes about 3-4 minutes and yields a fluffy, spreadable topping with a slight sheen.
  9. Once the brownies are fully cooled, transfer the whipped topping to a piping bag fitted with a small round tip.
  10. Pipe small ghost shapes onto the cooled brownies, creating rounded heads and elongated bodies with tiny peaks for arms. The whipped topping should hold its shape nicely.
  11. Finish by adding small chocolate chip or mini chocolate pieces for eyes on each ghost, for extra spooky detail if desired.
  12. Serve the ghost brownies at room temperature, with the whipped ghosts standing out in charming clusters; enjoy the soft, fudgy texture contrasted with playful, creamy decorations.

Notes

Chill the whipped topping for a few minutes if it becomes too soft for piping. Adjust the ghost shapes for a fun variety of spooky figures. Store leftovers covered in the fridge for up to 2 days.