Brownie
- 150g dark chocolate
- 120g unsalted butter
- 120g brown sugar
- 50g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 90g plain flour
- 25g cocoa powder
- 30g black sesame powder
- ¼ tsp salt
Ghost Topping
- 2 egg whites
- 100g
caster sugar
- ½ tsp vanilla extract
- Pinch of salt
Decoration
- Melted dark chocolate
- Black sesame seeds
Start With The Brownie
Melt the butter and dark chocolate together over low heat.
Stir until glossy.
Remove from the heat and allow it to cool slightly.
Whisk the brown sugar, caster sugar, eggs, and vanilla in another bowl.
Slowly add the chocolate mixture.
Then fold in the flour, cocoa powder, black sesame powder, and salt.
Don't overmix.
The batter should be thick and glossy.
Pour into a lined square baking tin.
Bake at
175°C for approximately 22–27 minutes.
The centre should still have a slight softness.
That is the secret to fudgy brownies.
Make The Little Ghosts
While the brownies cool, prepare the meringue.
Whip the egg whites with a pinch of salt until foamy.
Gradually add the sugar while continuing to whisk.
Keep beating until the mixture becomes glossy and holds stiff peaks.
Add vanilla.
Transfer the mixture into a piping bag.
Pipe little ghost shapes onto a lined baking tray.
Don't worry if they aren't perfect.
Actually, please don't make them perfect.
The slightly wonky ghosts are cuter.
Bake them at
100°C for around 60–75 minutes, then switch off the oven and let them cool inside.
The Halloween Assembly
Once the brownie has cooled completely, cut it into squares.
Place one meringue ghost on each brownie.
Melt a little dark chocolate and use a tiny toothpick to draw eyes and mouths.
This is where the brownies suddenly become Halloween desserts.
Before that, they're just very good brownies.
After?
They're haunted.
My Favourite Trick
Add a little black sesame to the brownie batter and sprinkle some over the top before baking.
It gives the chocolate an extra roasted flavour and makes the brownies look even darker.
You can also add chocolate chips if you're firmly in the “more chocolate is always correct” camp.
I support you.
Don't Skip The Cooling
Brownies need time to settle.
If you cut them while they're piping hot, they'll fall apart.
Let them cool completely before decorating.
If you want exceptionally clean squares, refrigerate them for 30 minutes before cutting.
Then add the ghosts afterwards.
How I'd Serve Them
Put the brownies on a large plate with the ghosts facing different directions.
Some standing.
Some leaning.
Some looking suspiciously like they've seen something.
Add a light dusting of cocoa powder around the plate.
Suddenly, you've got a Halloween dessert table.
And nobody needs to know that the ghosts took longer than the actual brownies.
Still craving a chocolate treat? Read:
3-Ingredient Lava Cake Recipe
