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