Place chopped chocolate pieces in a medium heat safe bowl.

Heat heavy cream in a saucepan or microwave, just until it is about to boil.

Pour cream over the chocolate and let it rest for 3-5 minutes.

Gently stir the cream and the chocolate until smooth and fully combined.

Let rest at room temperature until cool.

Preheat the oven to 325 F. If you’re using Mickey shaped ramekins, grease the ramekins and place them on a large baking sheet. If not, grease an 8x11 glass baking dish. Set aside.

In a medium bowl, sift together the sugar, cocoa powder, and salt. Whisk until combined.

Pour the butter into the sugar mixture, whisking constantly. Add the vanilla extract and the eggs, one at a time, whisking after each addition.

Add the flour and whisk just until combined.

Transfer the batter to the prepared ramekins or baking dish. Use a spatula to spread the batter and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the brownie comes out clean.

Transfer the baking dishes to a wire cooling rack to cool completely.

If not using the Mickey shaped ramekins, cut the brownies into shapes using the Mickey shaped cookie cutter.

Use an offset spatula to spread a layer of chocolate ganache onto each brownie.

Transfer the marshmallow fluff to a piping bag. Cut the tip of the piping bag off so that you have a medium sized opening.

To make the ghost, pipe a circle of marshmallow fluff onto the brownies, pulling the marshmallow fluff down to make a ghost tail. Repeat to make a second ghost on the brownie.

Use a toothpick or a chopstick to add a couple drops of the chocolate ganache to the marshmallow ghosts to make eyes.