Fudgy Ghost Brownies
Fudgy Ghost Brownies
Scroll to find recipe and step by step instructions.
Servings Size:
makes 1 tray of brownies
Measurements:
(Recipe in grams below!)
Brownie
1/4 cup butter
1 cup granulated sugar
1/4 cup brown sugar
1 egg
2 egg yolks
2 tsp vanilla extract
1/3 cup vegetable oil
2/3 cup cocoa powder
1/2 cup All-Purpose Flour
1 tbsp corn starch
1/4 tsp baking soda
Frosting
1 cup butter (room temperature)
3 cups powdered sugar
3 tbsp heavy cream
2 tsp vanilla extract
If you are looking for a cheap and high-quality square pan without those soft-edges, here is my favorite pan!
It’s edges are clean and the pan is not too thick (allowing even cooking). Click to check out this bakery-style pan!
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Brownie
60 grams butter
200 grams granulated sugar
50 grams brown sugar
1 egg
2 egg yolks
6 grams vanilla extract
74 grams vegetable oil
80 grams cocoa powder
60 grams All-Purpose Flour
8 grams corn starch
1 gram baking soda
Frosting
226 grams butter (room temperature)
350 grams powdered sugar
45 grams heavy cream
10 grams vanilla extract
Kitchen Equipment
Stand mixer or bowl
square pan
measuring cups/kitchen scale
Instructions:
Step 1
Mix together your butter (melted), granulated sugar, and brown sugar.
Step 2
Add in vanilla extract and eggs and whip until mixture goes from yellow to off-white. (This gives brownies the crackly top ;)
Step 3
Mix in vegetable oil until fully incorporated.
Step 4
Mix in dry ingredients—cocoa powder, All-purpose flour, cornstarch, and baking soda—until mixture is partially smooth.
Step 5
Pour brownie batter into greased and parchment paper lined square pan.
Step 6
Bake at 350 for 21-23 minutes.
Step 7
Buttercream Frosting: Whip butter for 3-4 minutes on high speed. Add powdered sugar until smooth. Add in heavy cream and whip on high speed for 2 minutes. Lastly, mix in vanilla extract.
Dye 1-2 tbsp of frosting black.
Step 8
Let cool for 20-30 minutes and cut with a knife.
Eat fresh or store in the fridge for up to 10 days!