1. Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. This step ensures your brownies will come out easily and helps prevent sticking.

2. Melt the Butter

• In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and allow it to cool slightly. Letting the butter cool helps prevent the eggs from scrambling when mixed in.

3. Mix in Sugar and Eggs

• In a large mixing bowl, combine the melted butter and granulated sugar, stirring until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. This is where the magic begins—watch as the mixture transforms into a glossy, rich batter!

4. Combine the Dry Ingredients

• In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! Overmixing can lead to tough brownies instead of the tender, fudgy texture we want.

5. Pour into the Pan

• Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. It’s okay if it’s not perfect; the brownies will rise and even out during baking.

6. Bake

• Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake; you want them fudgy! The aroma of chocolate will fill your kitchen, making it hard to resist sneaking a bite!

7. Cool

• Once baked, remove the brownies from the oven and let them cool in the pan for about 20 minutes. This cooling time helps make cutting easier and allows the flavors to develop.

8. Prepare the Meringue

• While the brownies are cooling, preheat your oven to 200°F (93°C) for the meringues.
• In a clean mixing bowl, beat the egg whites and cream of tartar together on medium speed until soft peaks form. This means that the mixture will hold a shape but still droop slightly.

9. Gradually Add Sugar

• Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on high speed until stiff, glossy peaks form (about 5-7 minutes). The meringue should look smooth and shiny. Stir in the vanilla extract gently to combine.

10. Pipe the Ghosts

• Transfer the meringue to a piping bag fitted with a star tip. Pipe ghost shapes onto a lined baking sheet, leaving some space between each one. You can create small swirls for the ghost bodies and add little peaks for the tops. The more whimsical, the better!

11. Bake the Meringues

• Bake the meringues in the preheated oven for about 1 hour or until they’re dry and crisp. Turn off the oven and leave the meringues inside for an additional hour to cool completely. This ensures they dry out properly, giving them that light, airy texture.

12. Assemble

• Once both the brownies and meringues have cooled, cut the brownies into squares.
• Top each brownie with a ghost meringue, using a little bit of melted chocolate to attach chocolate chips or edible eyes for a spooky look! This step is where the fun really begins—let your creativity shine as you design your ghostly faces!