1 cup + 2 tbsp bittersweet or semisweet chocolate, chopped (or chips)

½ cup unsalted butter, cut into pieces

3 tbsp unsweetened cocoa powder

3 large eggs, room temperature

1¼ cups granulated sugar

2 tsp pure vanilla extract

½ tsp salt

1 cup all-purpose flour

½ cup white chocolate melting wafers

Mini squeeze tube of black icing

½ cup confectioners’ sugar, sifted

1 tbsp unsweetened cocoa powder

1 tbsp water

Pinch of salt

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Preheat oven to 350°F (175°C), line an 8×8-inch metal pan with parchment paper, and lightly grease.
Melt chocolate and butter in a double boiler over low heat, stirring occasionally. Whisk in cocoa powder and let cool slightly.
In a separate bowl, beat together sugar and eggs until light and fluffy. Add vanilla and salt, then mix in cooled chocolate mixture.
Stir in flour just until combined, being careful not to overmix.
Pour batter into prepared pan and bake for 25–30 minutes, until edges are set and top looks shiny and crackly. Cool completely in pan.
For ghosts: melt white chocolate wafers in microwave at 50% power, stirring every 30 seconds until smooth. Spoon small blobs onto parchment paper and shape into ghosts with back of spoon. Add eyes and mouths with black icing. Refrigerate until firm.
For chocolate icing: whisk confectioners’ sugar, cocoa powder, water, and salt until smooth. Spread over cooled brownies.
Cut brownies into squares and top each with a white chocolate ghost.