Why You’ll Love these Ghost Brownies
When Halloween rolls around, these adorable ghost brownies become my go-to treat that never fails to impress both kids and adults alike.
They’re the perfect balance of cute and spooky, without being the least bit complicated. Trust me, I’ve made them with my nieces who couldn’t stop giggling at their marshmallow ghost faces.
What I love most? The versatility. You can use boxed mix when you’re in a hurry or go homemade when you want to show off.
The white chocolate “sheets” create that perfect ghostly drape, and those candy eyeballs give each one a personality.
Bonus: they taste as good as they look.
What Ingredients are in Ghost Brownies?
- 1 (9×13-inch) pan of baked brownies, cooled (boxed mix or homemade)
- 24 large marshmallows (or 2 cups white frosting as an alternative)
- 1½ cups white chocolate chips or white candy melts (about 10 oz)
- 1-2 teaspoons neutral oil or coconut oil
- Candy eyeballs (2 per brownie)
- Parchment paper for lining the pan
When shopping for these ingredients, quality matters for the white chocolate—better brands melt more smoothly and taste richer. If you’re in a pinch, the frosting method works wonderfully as a backup plan if you can’t find marshmallows or prefer a different texture. For those with dietary restrictions, the recipe notes mention you can easily adapt this to be gluten-free by using a GF brownie mix and checking that your candy eyes are labeled gluten-free. And don’t forget those cute candy eyeballs—they’re what give these ghosts their personality, and they’re usually found in the baking aisle during Halloween season.
How to Make these Ghost Brownies
Making ghost brownies is a delightfully simple process that transforms ordinary brownies into spooky Halloween treats. Start by baking a 9×13-inch pan of brownies using either your favorite box mix or homemade recipe. Remember to line the pan with parchment paper for easy removal later—trust me, this step saves so much frustration when you’re ready to cut them.
Once baked at 350°F for 22-26 minutes, allow the brownies to cool completely for about an hour. Patience is key here; we’ve all made the mistake of rushing this step, only to end up with a melty mess.
When your brownies have cooled, lift them from the pan using the parchment paper edges and cut into 16-24 squares depending on how large you want your ghostly treats. Now for the fun part—melt 1½ cups of white chocolate chips with 1 teaspoon of oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. The oil creates that perfect dripping consistency, but you might need up to 2 teaspoons total if your chocolate seems too thick.
Place one large marshmallow on top of each brownie square and microwave 4-6 brownies at a time for just 5-8 seconds. You want the marshmallows just puffy enough to create a ghostly shape but not so melted they lose their form.
Working quickly while the marshmallows are still soft, spoon 1-2 tablespoons of the melted white chocolate over each one, allowing it to drape down the sides like a spooky ghost sheet. The slightly warm marshmallow helps the chocolate drape perfectly.
Before the coating sets, press two candy eyeballs onto each ghost to give them that classic haunted expression. Let your ghost brownies set at room temperature for 20-30 minutes, or speed things up with a 10-minute chill in the refrigerator.
If you prefer not to use marshmallows, you can pipe tall mounds of white frosting onto each brownie instead—about 2 cups total for the batch—and add the eyes for an equally adorable effect.
Ghost Brownies Substitutions and Variations
These spooky treats are wonderfully adaptable, so let’s explore how to make them your own!
I’ve tried countless variations, and trust me, they’re all delicious. For a gluten-free option, simply swap in your favorite GF brownie mix and check that your candy eyes are labeled accordingly.
Want to add a flavor twist? A touch of mint or almond extract in the white chocolate coating creates a hauntingly good surprise.
Not feeling the marshmallow method? I sometimes pipe tall mounds of white frosting instead—quicker and just as cute.
The trick to perfect squares? Chilling the brownies before cutting, with a clean knife between slices.
What to Serve with Ghost Brownies
A perfect Halloween party deserves thoughtful pairings with these adorable ghost brownies. I love serving mine with warm apple cider that guests can spike with caramel vodka (adults only, of course). The spiced warmth balances the fudgy sweetness perfectly.
For a complete dessert spread, try adding pumpkin cookies, candy corn parfaits, or those pretzel “witch brooms” made with peanut butter cups.
Remember, contrasting temperatures work magic—think vanilla ice cream alongside these room-temp treats.
Need a beverage for kids? My go-to is “slime punch” (lime sherbet with lemon-lime soda). The bright green complements the ghostly white, creating that creepy-cute Halloween aesthetic we’re all after.
Final Thoughts
While I’ve explored many Halloween treats over the years, these ghost brownies remain my absolute favorite for their perfect balance of simplicity and showstopping appeal.
They’re the kind of dessert that makes guests say, “You made these?” with that hint of awe in their voice.
What I love most is their adaptability—use boxed mix on busy days, go homemade when you’ve got time, or swap marshmallows for frosting if that’s what’s in your pantry.
And honestly, isn’t that what holiday baking should be? Fun, not fussy. Memorable, not maddening.
