Halloween Peanut Butter Ghost Fudge Frosted Brownies

Directions

1. Set your oven to 350°F so it gets nice and hot.
2. Give a 13x9-inch baking pan a generous spritz with cooking spray.
3. Whisk together the brownie mix, 3 eggs, 1/2 cup vegetable oil, and 1/4 cup water, then pour into the prepared pan. Bake according to the box directions for a 13x9 pan.
4. Once baked, place the entire pan in the refrigerator to cool completely.
5. Unwrap all the Reese's white ghost peanut butter cups and arrange them nearby.
6. Have the 1 cup semi-sweet chocolate chips and 1 teaspoon vanilla extract measured out and ready for the frosting.
7. In a 2-quart saucepan over medium heat, combine 1/3 cup milk, 1/3 cup salted butter, and 1 1/4 cups white sugar. Stir gently just until the butter melts.
8. Let the mixture boil for exactly 45 seconds, then take it off the heat immediately.
9. Quickly mix in the vanilla and 1 cup chocolate chips, whisking vigorously until the frosting is smooth.
10. Pour the hot frosting directly over the cooled brownies. Tilt the pan back and forth to spread it evenly across the surface.
11. While the frosting is still soft, press the ghost candies into it in any pattern you like.
12. Carefully return the pan to the fridge and let it chill for at least 2 hours, or even better, overnight.
13. When the brownies are set, melt 1/2 cup semi-sweet chocolate chips in the microwave in 30-second intervals, stirring after each, until fully smooth. Spoon the melted chocolate into a ziplock bag or a pastry bag.
14. Take the brownie pan out of the refrigerator.
15. Snip off a tiny corner of the bag, then pipe two eyes and a mouth onto each ghost.
16. Let the brownies sit at room temperature for 15-20 minutes so the chocolate eyes and mouths harden.
17. Use a knife that has been warmed under hot water (and dried) to cut the brownies into squares.
18. Keep any leftover brownies in an airtight container at room temperature for up to one week.