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spooky chocolate brownie recipe

Halloween Ghost Brownies

These adorable ghost brownies are the perfect Halloween treat that balances cute and spooky elements. Featuring fudgy brownies topped with marshmallow ghosts draped in white chocolate and decorated with candy eyes, they're sure to delight both children and adults at your next Halloween gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pan baked brownies (9×13-inch) boxed mix or homemade, cooled completely
  • 1-2 teaspoons neutral oil or coconut oil
  • 24 large marshmallows or 2 cups white frosting as alternative
  • 1½ cups white chocolate chips or candy melts about 10 oz
  • candy eyeballs 2 per brownie
  • parchment paper for lining the pan

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Microwave-safe bowl

Method
 

  1. Prepare brownies according to your favorite recipe or box mix instructions in a 9×13-inch pan lined with parchment paper. Bake at 350°F for 22-26 minutes, then allow to cool completely for about an hour.
  2. Once cooled, lift the brownies from the pan using the parchment paper edges and cut into 16-24 squares, depending on your preferred size.
  3. In a microwave-safe bowl, melt the white chocolate chips with 1 teaspoon of oil, heating in 30-second intervals and stirring between each until smooth. Add up to 1 additional teaspoon of oil if the chocolate seems too thick.
  4. Place one large marshmallow on top of each brownie square. Working in small batches of 4-6 brownies at a time, microwave for 5-8 seconds, just until the marshmallows are slightly puffy but still holding their shape.
  5. Working quickly while the marshmallows are still soft, spoon 1-2 tablespoons of melted white chocolate over each marshmallow, allowing it to drape down the sides to create a ghost-like appearance.
  6. Before the white chocolate sets, press two candy eyeballs onto each ghost to create a face.
  7. Allow the ghost brownies to set at room temperature for 20-30 minutes, or place in the refrigerator for 10 minutes to speed up the process.

Notes

For a gluten-free version, use your favorite gluten-free brownie mix and ensure your candy eyes are labeled gluten-free. If you prefer not to use marshmallows, you can pipe about 2 cups of white frosting into ghost shapes on top of the brownies instead. For cleaner cuts, chill the brownies before slicing and wipe your knife between cuts. These ghost brownies can be stored in an airtight container at room temperature for up to 3 days.
For added flavor variation, try adding a small amount of mint or almond extract to the white chocolate coating.