Make a batch of Halloween-themed brownies! Scary Boo Brownies have little fondant ghosts haunting chocolate treats with a crackled cream cheese topping.
Preheat the oven to 350° F. Spray the insides of a cupcake pan with nonstick spray: either use two 12-cup pans or plan to bake two batches. (You can use paper liners if you'd prefer, but leave them on to serve the brownies.)
In a large bowl, whisk together the flour, cocoa powder, baking powder, instant espresso and salt. Set aside.
Cream together the butter and granulated sugar for about 5 minutes, until the mixture is light yellow and fluffy. Mix in the vanilla extract and the milk.
Add in the 4 eggs, beating the mixture after each egg is added. With the mixer running on low, slowly add in the dry mixture. Beat the dry and wet ingredients, scraping down the bowl once or twice during this, until everything is just combined.
Make the cream cheese mixture:
In a separate medium-sized bowl beat together the remaining egg, the softened cream cheese, and the sifted confectioner's sugar. The mixture should be thoroughly combined and smooth.
Bake the brownies:
Use a 3 tablespoon-sized scoop: put one scoop of brownie batter into each muffin well. Top each of these with 1 tablespoon of the cream cheese mixture, pushing the mixture around so that it covers the whole top of the brownie batter.
Place the pan in the oven and bake for 25-28 minutes, until the brownie is baked through—a toothpick inserted into the center should come out with just a few crumbs on it.
Let the brownies cool in the pan for about 10 minutes. Run a paring knife around the edge of the brownie, then pop them out to cool completely on a cooling rack. If not serving them right away, wrap the brownies in plastic wrap.
Make the ghosts:
Dust a work surface lightly with confectioner's sugar. Roll out the white fondant to ¼-inch thickness. Use a 2-inch circle cookie cutter to cut out 20 circles.
Use the leftover fondant to roll up 20 little balls, about ½-inch in diameter. Keep the circles and balls loosely covered with a piece of plastic wrap as you assemble the ghosts. (So they don't dry out.)
Take one circle, and flatten and stretch it just a little. Place one of the balls in the center of the circle, and gather the circle around it. (The ball is like a person's head under a ghost sheet costume!)
Shape the head and the fondant draped over it, creating some flares around the bottom edge so it looks flowy and ghostly.
Use a skewer to poke holes for eyes in the head. Push a chocolate sprinkle into each hole to make dark dots for the eyes.
Place the ghost on a plate, gently drape it with plastic wrap, and continue assembling the other ghosts. If you have leftover fondant you can create extra ghosts to decorate the serving platter. Or, keep the excess in a sealed container to use another time.
If you're serving the brownies right away or within the hour:
Place a ghost on top of each brownie and arrange them on a serving platter.
If you're serving them later on:
Store the ghosts covered in a very cool place or in the fridge until you're ready to assemble and serve. (If the fondant gets too warm it'll start to sink and lose its shape.)
Makes 20 ghost-topped brownies.
Notes
As you shape the ghosts, keep a piece of plastic wrap over the rest of the fondant to prevent it from drying out.
If not serving the brownies right away, store the ghosts covered in a very cool place or the fridge until ready to assemble and serve. (If they're left out in too warm of an area they will start to sink.)
Add more fun Halloween decor to the serving tray with these Boo Brownies, like fake cobwebs stretched around the edges, toy spiders, and Halloween candies like eyeballs and bones!