Let’s make it
Melt the dark chocolate and the butter in a double boiler saucepan.
Beat the eggs and the brown sugar with a pinch of salt. Add the MILKMAID and carefully fold it.
Pour into the Milkmaid mixture the cooled dark chocolate, fold carefully.
In a separate bowl sift the flour and add the baking powder, the cocoa powder and mix well.
Combine the dry mixture to the Milkmaid and chocolate mixture and mix well until smooth.
Pour the brownie mixture into a rectangular shape baking tray covered in baking paper.
Repeat with another rectangular shape baking tray.
Bake in a preheated oven at 180 degrees for 25 to 30 minutes. Check with a toothpick if the brownie is cooked. The toothpick has to come out dry. Let it completely cooled.
Whip the cream firmly and add the cream cheese until smooth and firm. Set inside the fridge.
Cut a cardboard paper like the baking tray rectangular shape and draw in each square ghost shapes. With the help of a cutter cut them and place the cardboard with the ghost shapes on top of the brownie.
Layer evenly the whipped cream and the cream cheese on top of the ghost shapes. Carefully remove the cardboard.
Decorate the ghosts with chocolate chip eyes.
For the caramel sauce, heat the sugar in a large saucepan on a medium flame. Keep whisking. Cook until the sugar starts to clump.
Remove from the heat and add butter, salt and cinnamon powder. Return to a medium flame and pour in the milk, MILKMAID and the pumpkin purée.
Heat to a boil and turn down to simmer for 1 to 2 minutes. Remove from the heat and let it cook before to serve it.