Ghost Cheesecake Brownies

1. Stage

Grease an 8x8 baking dish and line with parchment paper.

2. Stage

Place chopped chocolate into a heatproof bowl. Melt butter in a sauce pan over medium heat and pour over chocolate. Let sit for 5 minutes until chocolate starts to melt. Mix well until chocolate has completely melted.

3. Stage

Combine eggs and sugar in a bowl and mix with an electric mixer on high speed until light and pale yellow in color. Add vanilla extract and salt. Continue mixing on high for 1 minute. Transfer in chocolate-butter mixture and mix until well combined for 30 seconds. Fold in flour with a spatula until flour has disappeared. Set aside 2 teaspoons of brownie batter.

4. Stage

Transfer remaining batter into the baking dish and distribute evenly. Smooth out the top with a spatula.

5. Stage

For the cheesecake ghosts combine softened cream cheese, sugar, egg white, and vanilla extract in a bowl. Whisk until mixture is well combined.

6. Stage

Set 9 tablespoons of cheesecake dollops onto the brownie batter in an even pattern. Spread out dollops into ghost-like shapes with a spoon and a bamboo skewer. Transfer reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost.

7. Stage

Preheat the oven to 350 degrees F (175 degrees C).

8. Stage

Bake brownies in the center of the oven until edges are lightly golden brown and the center is just set, 35 to 40 minutes. Because these are very fudgy, chewy style brownies, a toothpick will not come out clean, so that's not a reliable test for this recipe.

9. Stage

Allow brownies to cool completely in the pan before transferring them to a plate and cutting them into squares. Chef John