Ingredients:

  • 8 oz (225 g) Unsalted Butter, cubed
  • 10.5 oz (300 g) High-Quality Dark Chocolate (70% minimum), broken into pieces
  • 1 cup (200 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar
  • 4 Large Eggs (room temperature)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (125 g) All-Purpose Flour, sifted
  • ¼ cup (25 g) Unsweetened Cocoa Powder (Dutch-processed preferred), sifted
  • ½ tsp (3 g) Fine Sea Salt
  • 4 oz (100 g) Full-Fat Cream Cheese, softened
  • ½ cup (50 g) Powdered (Icing) Sugar, sifted
  • 1 Large Egg Yolk
  • ½ tsp (2.5 ml) Vanilla Extract
  • 1 tube of white decorating icing/royal icing (Optional Decoration)
  • 1 pack of small edible candy eyes (Optional Decoration)

Instructions:

  1. Preheat oven to 350°F / 175°C (160°C Fan). Line an 8x8 inch tin with parchment paper, leaving an overhang “sling.”
  2. Combine the cubed butter and broken dark chocolate in a heatproof bowl set over a simmering pan of water (or microwave). Stir until completely smooth and glossy. Remove from heat and allow to cool for 5 minutes.
  3. Whisk the granulated and brown sugars into the melted chocolate mixture until combined.
  4. Whisk the room-temperature eggs into the mixture, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
  5. Sift the flour, cocoa powder, and salt together. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Stop mixing the moment you see no dry streaks.
  6. Prepare Swirl Mixture: In a separate small bowl, combine the softened cream cheese, powdered sugar, egg yolk, and vanilla extract. Whisk until perfectly smooth and creamy.
  7. Pour the chocolate batter into the prepared tin. Dollop the cream cheese mixture randomly over the top (about 8-10 dollops).
  8. Use a skewer or the tip of an offset spatula to gently drag it through the mixtures to create a marbled, spooky swirl effect. Do not over-swirl.
  9. Bake for 35–40 minutes. The edges should look set, and the center should still have a slight wobble. A toothpick inserted halfway should come out with moist, sticky crumbs clinging to it.
  10. Remove from the oven and allow to cool completely in the tin on a wire rack for at least one hour. For the cleanest cuts, chill the brownies in the fridge for 30 minutes.
  11. Cut into 16 squares. Decorate with white icing to create 'ghost' shapes or 'mummy' wrappings, and press two edible candy eyes onto the decorations while the icing is still tacky.