Fudgy Ghost Brownies
These fudgy brownies (Swedish kladdkaka) are sticky and goey, topped with a delicous silky chocolate ganache and spooky white chocolate ghosts for the perfect Halloween treat.
Ingredients
Chocolate mudcake
- 2/3 cup (150 g) butter
- 2 large eggs
- 1 cup granulated sugar
- 1 cup (2 dl) flour
- 1/2 cup unsweetened natural cocoa powder
- 1 tsp baking powder
- 1 tbsp brewed coffee, cold
- 1/2 tsp salt
- 2 tsp vanilla extract
Chocolate Ganache
- 1 cup heavy cream
- 1 tbsp honey
- 1/2 tbsp granulated sugar
- 1/2 cup (100 g) semi-sweet dark chocolate
White Chocolate Ghosts
- 1/2 cup (100 g) white chocolate
- 1/2-1 tsp neutral coconut oil
- black eatable gel or small licorice sprinkles for the ghost´s face
Topping
- 1 pinch flaky seasalt
Instructions
Fudgy Brownies
- Preheat the oven to 350 ℉ (175 ℃). Grease the sides of a 9 x 9 inch (22 x 22 cm) baking pan with butter and line with parchment paper.
- Melt the butter the microwave and set aside to cool.
- In a large mixing bowl, whisk together the eggs and the sugar. The texture should be slimy and homogenous.
- In a separate bowl, combine the flour, cocoa powder, baking powder and salt.
- Whisk in the melted butter in the egg mixture.
- Sift in the dry ingredients and whisk until just combined with no lumps.
- Lastly, whisk in the coffee and vanilla and pour into the baking pan.
- Smooth out the batter evenly and bake for 15-20 minutes. Keep an eye on the cake the last 5 minutes to ensure it does not overbake. Look for a slight wobble in the center of the pan.
Chocolate Ganache
- In a small saucepan, whisk together the heavy cream with the honey and sugar on medium to low heat. Once the sugar is dissolved and the cream reaches a steaming point, remove from the heat.
- Roughly chop the semi-sweet dark chocolate and add to the saucepan. Let it sit untouched for a minute, allowing the chocolate to melt.
- Whisk until the ganache is homogenous and glossy. Set aside to cool for atleast 10 minutes.
Optional: White Chocolate Ghosts
- Break up the white chocolate into smaller pieces and place in a microwave safe bowl. Microwave in 20 second intervals, stirring with a spoon inbetween. If the chocolate is too thick, add 1/2-1 teaspoon of coconut oil.
- Spread out a parchment paper on tray that can fit in the fridge. Make small ghost shapes using the back of a spoon. To make these ghosts start with a circle, then drag the bottom of the circle downwards in a curvy shape. (See my TikTok post for a visual demonstration.) Use small sprinkles or eatable gel to draw eyes and mouth for the ghosts. Set this to chill in the fridge for 20 minutes or until it sets.
Assembly of Fudgy Ghost Brownies
- Once the brownie and ganache has cooled, pour the ganache over the brownies and allow to set in the fridge for at least 1 hour, but prefarably overnight.
- Carefully peel off the white chocolate ghosts from the baking tray and place decoratively on top of the brownies. This step is best done after the ganache has set on the brownies in the fridge, since it can get messy!
- Cut into squares of 9 large or 12 smaller pieces. Sprinkle with some flaky seasalt and enjoy!
Notes
I used semi-dark chocolate for this recipe as Halloween treats are often shared with smaller kids. However, if you prefer a more rich chocolate flavor substitute the semi-sweet chocolate for dark chocolate!