Spooky Fudgy Brownies with Meringue Ghosts


Spooky Fudgy Brownies with Meringue Ghosts (made without cocoa powder) are easy to make, fudgy, rich, and irresistible at first bite!

Can I substitute chocolate for cocoa powder in homemade brownies?

Absolutely! In fact, this is how I've been making brownies for yearsssss. Cocoa powder is lower in fat and high in nonfat cocoa solids, which simply makes the brownies have a more concentrated chocolate flavor at the end. However, I tend to like the more lighter side of a brownie by using real chocolate as a cocoa powder replacement! They're often more fudgy, rich, and easier to make.

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is modern day slavery even real in the chocolate industry?

Sadly, the answer is yes. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

How to store leftover brownies?

Wrap any leftover brownies tightly in plastic wrap or foil, or place them in an airtight container like Tupperware. Store at room temperature for up to 3 days.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Spooky Fudgy Brownies with Meringue Ghosts

Made without cocoa powder, these easy to make brownies are fudgy, rich, and irresistible at first bite!



For the Meringue Frosting (Ghosts):

  • 1/2 cup Granulated Cane Sugar
  • 1 large Egg White, room temperature
  • 1/4 tsp. Cream of Tartar
  • Pinch of Salt
  • 1 1/2 tbsp. Water
  • 1/2 tsp. Vanilla Extract

For the Brownies:

  • 2x 6.35oz Tony Chocolonely Dark Milk Chocolate 
  • 3/4 cup All Purpose Flour
  • 1/2 tsp. Salt
  • 1/4 tsp. Baking Soda
  • 2 large Eggs, room temperature 
  • 3/4 cup Brown Sugar
  • 10 tbsp. Butter, melted
  • 2 tbsp. Water
  • 1 tsp. Vanilla Extract


  1. To Make the Brownies: Preheat oven to 325F. Line an 8x8” or 9x9” baking pan with two strips of parchment paper to create “sleeves” for easy removal after baking. 
  2. Chop one 6.35oz chocolate bar into large chunks to melt over very low heat. Set aside. 
  3. In a large bowl, mix the flour, salt, and baking soda together. Set aside. 
  4. In the bowl of a stand mixer, beat the eggs, brown sugar, and melted butter for 2 minutes on high speed, until creamy. 
  5. Mix the water and vanilla extract into the egg mixture. 
  6. Add the flour mixture and melted chocolate into the egg mixture. Fold just until combined. Be careful not to overmix as this will create more cake-like brownies. 
  7. Chop the last chocolate bar into small chunks and fold into the brownie batter. 
  8. Transfer the brownie batter into the prepared baking pan. 
  9. Bake for 25-30 minutes, the center will look slightly underbaked. To test for doneness, insert a toothpick into the center. If the brownies are finished baking, the toothpick will come out with a few moist crumbs on it. 
  10. Let cool in the pan for 1 hour before slicing into 16 squares. 

  1. To Make the Meringue: Combine all the ingredients except the vanilla into a stainless steel, heavy-bottomed saucepan. Place the mixture over medium-low heat and beat with an electric hand mixer nonstop for 5 minutes. Remove from heat and beat an addition 3-5 minutes, until the frosting is fluffy and stiff peaks. Fold in the vanilla. 

  1. To Assemble: Remove 1/4 cup meringue to mix with black food coloring for the ghost eyes and mouth. Transfer the meringue into a piping bag with a large round tip. Pipe on 2-3 different sized ghosts by piping a small amount then carrying it down a little ways and swirling up the create the iconic ghost shape. Repeat with both large and small ghosts sizes. Pipe small circles for the ghost eyes and mouth with the black meringue. Enjoy! 

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