Ghost Brownie Cookies
with Cream Cheese Frosting & Dark Choc Chips | Serves 15+
You'll be screaming with delight for these cute, brownie ghost cookies perfect for the upcoming Halloween season! The cream cheese frosting adds a touch of tang to cut through the cookies' richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Chocolate Brownie Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Cream Cheese
(Contains Milk;)
¼ packet
Icing Sugar
(May be present: Gluten, Wheat, Milk, Peanut, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Thickened Cream
(Contains Milk;)
Not included in your delivery
100 g
butter
(Contains Milk;)
2
eggs
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 180ºC/160°C fan-forced. Melt the butter in the microwave or in a small saucepan. • To a large bowl, add the eggs, chocolate brownie mix, the melted butter and a pinch of salt. Mix until well combined. • Add half the dark chocolate chips and mix until combined. Refrigerate for 20 minutes.
TIP: Refrigerating the dough helps the cookies spread less when baking.
• While the dough is cooling, to a large bowl, add cream cheese and icing sugar (see ingredients). • Using electric beaters, beat, until well combined and smooth, 1-2 minutes. • Add thickened cream and beat, until soft peaks form and mixture is glossy, 3-4 minutes. Refrigerate and set aside.
TIP: For maximum volume, chill both your bowl and cream before whipping.
• Once the dough has cooled, using damp hands, roll tablespoonfuls of cookie dough into balls. You should get 14-16 cookies. • Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 16-18 minutes or until golden. Allow cookies to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
TIP: Allow 5cm of space between each cookie to ensure they don't stick together!
• Transfer brownie cookies to a serving plate or platter. • Using a spoon, smear a dollop of cream cheese frosting down the centre of the cookie in the shape of a ghost. Top with remaining dark chocolate chips as eyes for the ghost. Enjoy!
TIP: Store any leftover cookies in an airtight container for up to 2-3 days!