Chocolate Brownies for Halloween

Ingredients:

• Cooking spray
• 1 cup premium flour
• 1/4 cup + 1 tbsp unsweetened cocoa powder
• Coarse salt
• 110 g (8 tbsp) unsalted butter
• 220 g semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 3 large eggs
• 60 g chopped white chocolate
• 1/4 cup powdered sugar
• Store-bought black icing for painting

Preparation:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking sheet with foil, leaving a 2-inch overhang on both sides. Spray the foil with cooking spray.
2. Brownie.
   These chocolate brownies are lighter and fluffier, so be careful not to overcook them in the oven..
   
   In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. In a medium saucepan over medium heat, melt the butter and chocolate, stirring frequently, until smooth, 3–4 minutes. Remove from heat and stir in the granulated sugar, vanilla, and eggs until smooth. Add the flour mixture and knead into a dough.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the brownie comes out with a few crumbs, 20–23 minutes. Let the brownie cool completely in the pan on a wire rack, about 1 hour. Pull the foil tabs to remove the brownie from the pan and transfer it to a cutting board.
4. Decoration "Ghosts".
   
   Meanwhile, microwave the white chocolate in 30-second intervals, stirring occasionally, until melted and smooth, about 1 minute. Line a large plate or baking sheet with parchment paper. Drop 1/2 teaspoon of melted white chocolate onto the parchment and use the back of a spoon to spread it out, forming a ghost shape. Repeat 15 more times. Pipe two eyes and a mouth onto each ghost using black icing. Refrigerate for about 30 minutes.
5. Chocolate glaze.
   
   Just before serving, combine the powdered sugar, remaining 1 tablespoon cocoa powder, a pinch of salt, and 1 tablespoon water in a small bowl until smooth. Brush the top of the brownies with the glaze.
6. Cut into 16 squares and decorate each with a white chocolate ghost. Serve immediately or store in a tightly sealed container for up to 1 week.