Ghost Cacao Brownies

Directions

Position an oven rack in the middle of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch x 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

Prepare a double boiler by filling a medium saucepan with water about 2 inches deep. Heat the water until barely simmering. Combine the butter, sugar, cacao powder, and salt in a medium heat-safe bowl. Rest the bowl over the simmering water. If the bottom of the bowl touches the water, remove a little water from the saucepan.

Stir the mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour.
Remove the bowl from the saucepan and set aside for 5 minutes or until it is only warm, not hot.
Stir in the vanilla.

Add the eggs, one at a time, stirring vigorously after each one.
When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl.
Stir in chocolate chips if using.

Spread the batter evenly in the prepared pan. Bake the brownies until the edges look dry and the middle looks slightly underbaked; 20 to 30 minutes. You can test doneness by inserting a toothpick into the center. The brownies are finished baking if it comes out with a few moist crumbs attached.

Cool completely before removing from the pan — this step is essential and helps the brownies set. Once the brownies are completely cool, fill a small disposable pastry bag with vanilla icing. Cut a hole the size of a straw in the bottom of the bag and pipe different-sized ghosts onto the brownies then make faces with black icing gel. Place in the fridge to let the ghosts set before cutting.