Ghost Cheesecake Brownies
Why Make This Recipe
Ghost Cheesecake Brownies are perfect for Halloween or any spooky occasion. They combine the rich, fudgy taste of brownies with a creamy cheesecake batter, which you can shape into cute ghost figures. Not only do they look fun, but they also taste delicious! These treats are great for sharing at parties, or you can enjoy them all by yourself!
How to Make Ghost Cheesecake Brownies
Ingredients:
3 ounces dark chocolate, chopped
0.5 cup unsalted butter, melted
2 large eggs
1.25 cups granulated sugar
1 teaspoon vanilla extract
0.75 teaspoon kosher salt
0.667 cup all-purpose flour
0.5 (8 ounce) package cream cheese, softened
2 tablespoons white sugar
1 large egg white
0.25 teaspoon vanilla extract
Directions:
Gather all ingredients. Grease an 8×8 baking dish and line it with parchment paper.
Place chopped chocolate into a heatproof bowl. Melt butter in a saucepan over medium heat and pour it over the chocolate. Let it sit for 5 minutes until the chocolate starts to melt. Mix well until the chocolate has completely melted.
Combine eggs and sugar in a bowl and mix with an electric mixer on high speed until light and pale yellow in color. Add vanilla extract and salt. Continue mixing on high for 1 minute.
Transfer the chocolate-butter mixture into the egg-sugar mixture and mix until well combined for 30 seconds. Fold in flour with a spatula until no flour is visible. Set aside 2 teaspoons of the brownie batter.
Transfer the remaining brownie batter into the baking dish and spread it evenly. Smooth out the top with a spatula.
For the cheesecake ghosts, combine softened cream cheese, sugar, egg white, and vanilla extract in a bowl. Whisk until the mixture is well combined.
Set 9 tablespoons of cheesecake dollops onto the brownie batter in an even pattern. Spread out dollops into ghost-like shapes with a spoon or a bamboo skewer.
Transfer the reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost. Preheat the oven to 350 degrees F (175 degrees C).
Bake brownies in the center of the oven until the edges are lightly golden brown and the center is just set, about 35 to 40 minutes. Because these are very fudgy, a toothpick will not come out clean, so that’s not a reliable test for this recipe.
Allow brownies to cool completely in the pan before transferring them to a plate and cutting them into squares.
Serve and enjoy!
How to Serve Ghost Cheesecake Brownies
These brownies are fantastic on their own or with a scoop of ice cream. You can also sprinkle some powdered sugar on top for a fun and festive look. They are great for Halloween parties, school events, or just as a special treat at home.
How to Store Ghost Cheesecake Brownies
Store the brownies in an airtight container in the fridge. They will stay fresh for up to one week. You can also freeze them for up to three months. Make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.
Tips to Make Ghost Cheesecake Brownies
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the brownie batter after adding the flour; just mix until combined.
- Feel free to use different colors of icing or toppings to decorate your ghosts.
Variation
You can add chocolate chips or nuts to the brownie batter for extra texture. If you want to switch up the flavor, consider using white chocolate instead of dark chocolate.
FAQs
Q1: Can I use a different pan size?
A1: Yes, you can use a different pan, but the baking time might change. A smaller pan will take longer, while a larger pan will bake faster.
Q2: What if I don’t have chocolate?
A2: You can use cocoa powder mixed with oil or melted butter as a substitute for chopped chocolate.
Q3: Are these brownies gluten-free?
A3: No, these brownies are not gluten-free due to the all-purpose flour. You can use a gluten-free flour blend for a gluten-free version.
Ghost Cheesecake Brownies
Ingredients
Method
- Gather all ingredients. Grease an 8×8 baking dish and line it with parchment paper.
- Place chopped chocolate into a heatproof bowl. Melt butter in a saucepan over medium heat and pour it over the chocolate. Let it sit for 5 minutes until the chocolate starts to melt. Mix well until the chocolate has completely melted.
- Combine eggs and sugar in a bowl and mix with an electric mixer on high speed until light and pale yellow in color. Add vanilla extract and salt. Continue mixing on high for 1 minute.
- Transfer the chocolate-butter mixture into the egg-sugar mixture and mix until well combined for 30 seconds. Fold in flour with a spatula until no flour is visible.
- Set aside 2 teaspoons of the brownie batter.
- Transfer the remaining brownie batter into the baking dish and spread it evenly. Smooth out the top with a spatula.
- Combine softened cream cheese, sugar, egg white, and vanilla extract in a bowl. Whisk until the mixture is well combined.
- Set 9 tablespoons of cheesecake dollops onto the brownie batter in an even pattern. Spread out dollops into ghost-like shapes with a spoon or a bamboo skewer.
- Transfer the reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake brownies in the center of the oven until the edges are lightly golden brown and the center is just set, about 35 to 40 minutes.
- Allow brownies to cool completely in the pan before transferring them to a plate and cutting them into squares.