Halloween Ghost Cheesecake Brownies

Fudgey chocolate brownies with an eggless cheesecake topping, made to look like ghosts for Halloween

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 339kcal

Author thebakingexplorer

Ingredients

For the cheesecake ghosts

150 g Full fat cream cheese I used Philadelphia
25 g Caster sugar
¼ tsp Vanilla extract
1 tbsp Milk
1 tsp Cornflour (also known as cornstarch)

For the brownie batter

350 g Dark chocolate
250 g Butter unsalted
250 g Light brown soft sugar
3 Eggs large
120 g Plain flour
125 g White chocolate chips

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the cheesecake ghost layer, mix together the full fat cream cheese, caster sugar and vanilla extract in a mixing bowl until smooth
In a smaller bowl or mug, combine the milk and cornflour, then add it to the cream cheese mixture and combine them. Cover the mixture and pop it in the fridge while you make the brownie batter
For the brownie mix start by melting the dark chocolate and butter in a pan on a low heat, once melted stir together then set aside to cool for 10 minutes
In a large mixing bowl, use an electric mixer to mix together the light brown sugar, eggs and vanilla extract until frothy - this takes about 5 minutes
Slowly pour the melted chocolate and butter into the egg mixture, whilst constantly whisking - ideally with a hand whisk
Add the plain flour and gently whisk in
Remove 1 ½ tbsp of the brownie batter and place it into a piping bag
Then add the white chocolate chips and mix them in
Pour the brownie batte into the traybake tin, then add the cheesecake mixture on top in spoonfuls
Use a cocktail stick to swirl out each spoonful of cheesecake to create the ghost shape. Wipe the cocktail stick clean between each one using some kitchen roll
Pipe the ghost's eyes and mouths on using the reserved brownie batter
Bake for 20-25 minutes, or until a cocktail stick inserted in the centre comes out with moist crumbs on it
Leave to cool completely, then refridgerate before removing from the tin and cutting into squares
Store in the fridge and eat within 3 days

Video

Notes

Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies, which I do recommend using as it makes them extra fudgey, but you can also use caster sugar.
For the cream cheese layer, I find that Philadelpha cream cheese works best, but you can use other brands too. Just make sure to stick to full fat for the best consistency.
I used white chocolate chips in the brownies, you can swap to milk or dark chocolate chips, or leave them out
For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition