I always start by preheating my oven to 350°F. Then I spray my 9x9-inch pan with nonstick spray and line it with parchment paper, letting the edges hang over two sides. This little trick makes lifting the finished brownies out so much easier later.

Next, I mix the brownie batter according to the package directions and pour it into my prepared pan. I bake it as directed, usually around 30 to 35 minutes, then let it cool completely on the counter. Skipping this cooling step is one mistake I made once, and the ganache slid right off.

While the brownies cool, I heat the coconut milk in a microwave-safe bowl for about 30 to 40 seconds, just until it starts to bubble. Then I stir in the chocolate chips until the whole mixture turns smooth and glossy. I let it sit for around 30 minutes to thicken before using it.

Once my ganache has cooled and thickened slightly, I pour it evenly over the cooled brownies. I use an offset spatula to spread it into an even layer, right to the edges of the pan, so every square gets covered.

For the ghosts, I melt the white candy melts in the microwave in short bursts, stirring between each one. I drop small teaspoon-sized dollops onto a parchment-lined cookie sheet, then use the back of a spoon to swoop each one into a ghost shape with a slightly wavy bottom edge.

I pop the tray of candy ghosts into the fridge for about 15 minutes, or until they're fully set. Then I pipe on two little dots and a small "o" mouth using the black frosting, which instantly gives each one so much personality.

Finally, I lift the ganache-covered brownies out using the parchment overhang, cut them into 16 squares, and press a candy ghost gently onto the top of each one. They're ready to serve right away, or chilled for a firmer bite.