Black Cocoa Ghost Brownies with Meringue
Equipment
- Mixing Bowls
- Baking Pan
- Electric Mixer
- Piping Bag
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup black cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Candy eyes
Instructions
- Preheat the oven to 350°F and line a small square baking pan with parchment. Melt the butter in a bowl, then stir in 3/4 cup sugar until combined.
- Add the eggs one at a time, mixing well after each. Stir in the black cocoa powder, flour, and salt until the batter is smooth and dark.
- Spread the batter evenly in the pan and bake for 20 minutes. Remove and let the brownies cool completely in the pan.
- Once cooled, beat the egg whites with an electric mixer until foamy. Gradually add 1/4 cup sugar and the vanilla, then continue beating until stiff peaks form.
- Spoon the meringue into a piping bag and pipe ghost shapes on top of the brownies. Press candy eyes into each ghost.
- Return the pan to the oven for 5 minutes to set the meringue lightly, then remove and let cool before slicing.
Notes
Pipe the meringue ghosts close together so they cover most of the surface and stay attached after slicing. If the meringue feels too soft after piping, chill the brownies briefly before the short bake to help it hold shape. Leftovers keep in an airtight container at room temperature for one day before the meringue softens.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Baking Pan, Electric Mixer, Piping Bag
Cuisine: American
Equipment: Mixing Bowls, Baking Pan, Electric Mixer, Piping Bag