These Ghost Brownies are more than just a cute Halloween gimmick; they are built on a genuinely fantastic brownie recipe. The base is incredibly fudgy, dense, and packed with a rich chocolate flavor that’s perfectly balanced. They have that signature crackly top and a chewy, satisfying texture that brownie lovers dream of. Honestly, the brownie alone is worth making, but the ghostly topping takes it to a whole new festive level.
You’ll love making these spooky treats because they deliver maximum Halloween fun with minimal fuss. It’s a straightforward recipe that doesn’t require special skills, making it perfect for bakers of all levels. Plus, decorating the ghosts is a blast, especially if you have little helpers in the kitchen. It’s the ideal project for creating a memorable and delicious centerpiece for your Halloween party without any stress.
Ingredients
For the Brownies
- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour, spooned and leveled
- 1/3 cup plus 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
For the Ghost Topping
- 16 large marshmallows
- 12 ounces white chocolate or white melting wafers
- 32 mini chocolate chips, plus a few extra just in case
How to Make Spooky Ghost Brownies
Bringing these spooky treats to life is easier than you might think. Follow these simple steps for perfect Ghost Brownies every time.
Step 1: Prepare and Bake the Brownie Foundation
First, preheat your oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper. In a large bowl, whisk the melted butter and sugar, then add the eggs, yolk, and vanilla, whisking until smooth. In a separate bowl, sift the flour, cocoa powder, salt, and baking soda. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour the batter into the prepared pan, spread evenly, and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with moist crumbs. Let them cool completely in the pan.
Step 2: Cut Brownies and Place Marshmallows
Once completely cool, lift the brownies from the pan and cut them into 16 equal squares. Place one large marshmallow upright in the center of each square.
Step 3: Assemble Your Ghostly Topping
Melt the white chocolate or wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spoon the melted chocolate over each marshmallow, encouraging it to drip down the sides to create a ghostly shape. Work quickly before the chocolate sets.
Step 4: Add the Finishing Touches
Before the white chocolate hardens, gently press two mini chocolate chips into each ghost for eyes. Let the brownies sit at room temperature for about an hour, or until the topping is completely firm, before serving.
My Best Ghost Brownies Tips
The Secret to the Perfect Ghost Shape
Freeze the marshmallow-topped brownies for 10 minutes before drizzling with white chocolate. This helps the chocolate set faster and hold a clean ghost shape.
A Fudgy Brownie Base is Non-Negotiable
Always use a fudgy brownie recipe for this. Its dense texture provides a stable base that won’t crumble under the toppings.
How to Get Clean Slices Every Time
For perfectly neat squares, use a plastic knife or run a large metal knife under hot water, wiping it clean between each cut.
Don’t Let The Marshmallows Get Too Toasty
When attaching the marshmallows, soften them only slightly. You just want them to become sticky enough to adhere to the brownie without melting.
Variations of Ghost Brownies
One of the best things about this recipe is how easy it is to customize. You can easily adapt your spooky brownies by pressing a mini peanut butter cup into the batter for a hidden surprise, or make them gluten-free by swapping in a 1-to-1 gluten-free flour blend. For a different flavor, try a blondie base instead of a brownie, or create a full graveyard scene by adding a splash of peppermint extract to the batter and sprinkling crushed chocolate cookies around the ghosts for “dirt.”
FAQs
Can I use a boxed brownie mix for this recipe?
Yes, a fudgy-style boxed mix works great as a time-saver. Just let the brownies cool completely before starting the decoration process.
How far in advance can I make Ghost Brownies?
You can make them up to two days ahead. Store them in an airtight container at room temperature. For best results, add gel eyes just before serving to prevent smudging.
My white chocolate topping is too thick. What did I do wrong?
This is a common issue. Simply stir in a half-teaspoon of coconut oil or vegetable shortening at a time until the chocolate is smooth and pourable.
What are some alternatives for the ghost eyes?
Black decorating gel works perfectly. You can also use black sanding sugar or tiny, snipped pieces of black licorice. Just add them before the white chocolate sets.
Print
Ghost Brownies
- Total Time: 1 hour 50 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Dive into Halloween fun with these spooktacular Ghost Brownies! This recipe features an incredibly rich and fudgy brownie base with a signature crackly top, providing the perfect foundation for a whimsical marshmallow ghost. Topped with a smooth white chocolate coating and mini chocolate chip eyes, these treats are as delicious as they are adorable. A stress-free, fun-to-decorate recipe perfect for bakers of all levels and a guaranteed hit at any Halloween party!
Ingredients
For the Brownies
3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
3 large eggs plus 1 yolk, at room temperature
2 teaspoons vanilla extract
3/4 cup all-purpose flour, spooned and leveled
1/3 cup plus 3 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
For the Ghost Topping
16 large marshmallows
12 ounces white chocolate or white melting wafers
32 mini chocolate chips, plus a few extra just in case
Instructions
Prepare and Bake the Brownie Foundation
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper. In a large bowl, whisk the melted butter and sugar. Add the eggs, yolk, and vanilla, whisking until smooth. In a separate bowl, sift the flour, cocoa powder, salt, and baking soda. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix. Pour the batter into the prepared pan, spread evenly, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
Cut Brownies and Place Marshmallows
Once the brownies are completely cool, lift them from the pan using the parchment paper overhang. Cut them into 16 equal squares. Place one large marshmallow upright in the center of each brownie square.
Assemble Your Ghostly Topping
In a microwave-safe bowl, melt the white chocolate or wafers in 30-second intervals, stirring between each until completely smooth. Carefully spoon the melted chocolate over each marshmallow, encouraging it to drip down the sides to create a ghostly sheet-like shape.
Add the Finishing Touches
While the white chocolate is still wet, gently press two mini chocolate chips into each ghost to create eyes. Allow the brownies to sit at room temperature for about 1 hour, or until the white chocolate topping is completely firm, before serving.
Notes
Fudgy Base is Key: A dense, fudgy brownie provides the best stable base for the marshmallow topping. If using a boxed mix, choose one labeled “fudgy” rather than “cake-like.”
Clean Slices: For perfectly neat brownie squares, run a large sharp knife under hot water and wipe it clean between each cut. A plastic knife also works surprisingly well.
Perfect Ghost Shape: For a cleaner, faster-setting ghost shape, place the marshmallow-topped brownies in the freezer for 10-15 minutes before draping them with the melted white chocolate.
Melting White Chocolate: If your melted white chocolate is too thick, stir in 1/2 teaspoon of coconut oil or vegetable shortening at a time until it reaches a smooth, pourable consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 331 kcal
- Sugar: 35 g
- Sodium: 116 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 42 mg
Keywords: ghost brownies, halloween brownies, spooky brownies, fudgy brownies, halloween dessert, easy halloween recipe, chocolate brownies, marshmallow brownies, kids halloween treat
