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Ghost Cheesecake Brownies Recipe

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These Ghost Cheesecake Brownies combine rich, fudgy dark chocolate brownies with spooky ghost-shaped cheesecake dollops, perfect for a festive treat. The creamy cheesecake ghosts with piped eyes and mouths add a fun Halloween twist to classic brownies, offering a deliciously sweet and creamy contrast to the dense chocolate base.

Ingredients

Units Scale

Chocolate Brownies:

  • 3 ounces dark chocolate, chopped
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt
  • 2/3 cup all-purpose flour

Cheesecake Ghosts:

  • 1/2 (8 ounce) package cream cheese, softened
  • 2 tablespoons white sugar
  • 1 large egg white
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare Baking Dish: Grease an 8×8 inch baking dish and line it with parchment paper to prevent sticking.
  2. Melt Chocolate Mixture: Place chopped dark chocolate into a heatproof bowl. Melt the butter in a saucepan over medium heat, then pour it over the chocolate. Let it sit for 5 minutes until the chocolate starts to melt, then stir until completely smooth and combined.
  3. Mix Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar on high speed with an electric mixer until the mixture is light and pale yellow, about 1 minute. Add vanilla extract and kosher salt and continue mixing for another minute.
  4. Combine Wet Ingredients: Pour the melted chocolate-butter mixture into the egg mixture and mix on medium speed for 30 seconds until fully incorporated.
  5. Add Flour: Gently fold in the all-purpose flour using a spatula until no flour streaks remain. Reserve 2 teaspoons of the brownie batter in a small container for decorating.
  6. Fill Baking Dish: Pour the remaining brownie batter into the prepared baking dish and smooth the top evenly with a spatula.
  7. Make Cheesecake Ghosts: In a bowl, whisk together softened cream cheese, white sugar, egg white, and vanilla extract until smooth and combined well.
  8. Shape Ghosts: Drop 9 tablespoons of the cheesecake mixture evenly spaced onto the brownie batter. Using a spoon and a bamboo skewer, spread and shape each dollop into ghost-like figures.
  9. Add Faces: 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 to create faces.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the brownies in the center rack for 35 to 40 minutes until the edges are lightly golden and the center is just set. Note: Due to their fudgy texture, a toothpick test is not reliable for doneness.
  11. Cool and Serve: Allow the brownies to cool completely in the pan before removing and cutting into 9 squares. Serve and enjoy your festive ghost cheesecake brownies!

Notes

  • Use parchment paper for easy removal and cleaner edges.
  • The brownies are fudgy and chewy, so they will not pass a clean toothpick test; edges turning lightly golden is the best doneness indicator.
  • Use a bamboo skewer to delicately shape the cheesecake dollops into ghost forms for a fun decoration.
  • Reserve a small amount of brownie batter for piping the ghost faces for best contrast.
  • Make sure the cream cheese is softened for smooth ghost shapes.

Find it online: https://queenrecipe.com/ghost-cheesecake-brownies-recipe/