Ingredients:

  • 8 oz (225 g) Unsalted Butter, Cubed
  • 4 oz (115 g) High-Quality Dark Chocolate (70% Cacao), Chopped
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (200 g) Light Brown Sugar, packed
  • 4 Large Eggs, Room temperature
  • 1 tsp (5 mL) Vanilla Extract
  • ¾ cup (90 g) All-Purpose Flour, Sifted
  • ¼ cup (25 g) Unsweetened Cocoa Powder (Dutch process preferred), Sifted
  • ½ tsp (2.5 g) Baking Powder
  • 1 tsp (5 g) Fine Sea Salt
  • ½ tsp (2.5 g) Ground Cinnamon
  • ¼ tsp (1 g) Ground Nutmeg
  • ½ cup (60 g) Toasted Pecans, Roughly chopped
  • 4 oz (115 g) White Chocolate (good quality melting wafers), Chopped or wafers
  • 2 Tbsp (30 mL) Heavy Cream
  • ½ cup (60 g) Confectioners' Sugar, Sifted
  • 32 Mini Chocolate Chips (for the ghost eyes)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, allowing the paper to hang over two sides to create handles for lifting.
  2. Melt the chopped dark chocolate and cubed butter together using a double boiler method or carefully in the microwave until smooth. Remove from heat and let cool slightly (about 5 minutes).
  3. Whisk the granulated and brown sugars into the cooled chocolate mixture until thoroughly combined and glossy.
  4. Vigorously whisk the eggs in, one at a time, followed by the vanilla. Whisk for about 30 seconds after the last egg is added until the mixture thickens slightly and looks like a dark, luxurious mousse—this is key for texture.
  5. Sift together the flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg. Gently fold the dry mixture into the wet ingredients using a spatula until just combined. Stop folding immediately when no streaks of flour remain.
  6. Fold in the chopped toasted pecans.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes. A skewer inserted into the centre should come out slightly moist with fudgy crumbs attached, but not with wet batter.
  8. Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before handling. This cooling is crucial for a fudgy texture and clean cuts.
  9. Once fully cooled, lift the brownies out of the pan using the parchment handles. Trim off the very edges and cut the slab into 16 even squares (4 rows by 4 rows).
  10. Prepare the Glaze: Gently melt the white chocolate and heavy cream together until smooth. Stir in the sifted confectioners' sugar until you have a smooth, thick, but still pourable glaze.
  11. Transfer the glaze into a piping bag (or a sturdy zip-top bag with the corner snipped to create a small hole, about 3mm wide).
  12. Pipe the Ghosts: Starting slightly off-centre on a brownie square, pipe a small round circle of glaze for the head, then slowly wiggle the pipe downwards to form a slightly tapering body with a ruffled edge (the 'ghost').
  13. Add Eyes: While the glaze is still wet, gently press two mini chocolate chips (point side down) into the glaze to create the eyes.
  14. Let the decorated brownies sit for 30 minutes until the glaze is set before serving.