Preheat your oven to 350°F and generously grease a 9-inch springform pan.

Begin by mincing the crystallized ginger with a teaspoon of granulated sugar (this helps prevent sticking). You'll need about ¼ cup. Set aside.

Melt the butter, set aside.

In two small bowls, separate the eggs. Add the second egg yolk and most of the white to the first egg and reserve about a tablespoon of the egg white for later as a glaze.

In a mixing bowl, combine the boxed brownie mix with the dried and crystallized ginger. Add the melted butter, coffee (or water), and the eggs. Stir by hand until just combined. Avoid over-mixing.

Pour the brownie batter into the prepared springform pan and bake at 350°F for 15 minutes.

While the brownie partially bakes, it's time to sculpt the pears into skull shapes.

Wash the pears but do not peel them. Cut them in half lengthwise and use a small spoon or apple corer to remove the core and the vein that runs to the top stem.

Position the halved pear so the flat side is down, and the larger end of the pear is on top. Use a small spoon or apple corer to scoop out two holes for the eyes, then cut out the nose with a very small spoon, or a straw. Use a paring knife to score the smaller end to look like teeth.

Drain excess moisture by placing them flat side down on paper towels.

By now, your brownie should be partially baked. Remove the brownie and reduce the oven temperature to 300°F.

On a small plate, combine cornstarch with a teaspoon of sugar. Dip the cut side of each pear into the cornstarch mixture before placing them artistically on top of the partially baked brownie. Whip the reserved egg white with a teaspoon of sugar until frothy. Brush this glaze over the skulls.

Return the skull-infested brownie to the oven for 50 minutes.