Description
Celebrate Halloween with these spooky and delicious Ghost Brownies! Rich, fudgy brownies topped with marshmallow ghosts coated in creamy white chocolate, and finished with expressive chocolate faces. Perfect for Halloween parties and festive gatherings.
Ingredients
Scale
Brownie Base
- 1 box (18 oz) brownie mix (plus the ingredients called for on the box)
Ghost Decoration
- 1 bag (10 oz) white melting wafers (about 1½ cups)
- 16 large marshmallows
- 2 tablespoons semi-sweet chocolate chips
Instructions
- Prepare Brownies: Preheat your oven as directed on the brownie mix box. Line a 9×9 inch square baking pan with parchment paper for easy removal. Prepare the brownies according to the box instructions and bake in the pan. Once done, remove brownies from the oven and allow them to cool completely before decorating.
- Cut Brownies: Carefully lift the cooled brownies out of the pan using the parchment paper. Cut the brownies into 16 even squares. Place the brownie squares on a parchment-lined baking sheet, leaving at least 1 inch of space between each.
- Melt White Chocolate: Melt the white melting wafers following the package directions until smooth and runny, ready for dipping and coating.
- Attach Marshmallows: Dip the bottom of each large marshmallow into the melted white chocolate, then firmly press it onto the center of each brownie square. Repeat with all marshmallows and brownie squares.
- Coat Marshmallows: Spoon melted white chocolate over the tops of the marshmallows, allowing the coating to cascade down and cover their sides completely. Use the spoon to gently spread the melted wafers if needed. Some drips on the brownies are fine and add to the look.
- Let Set: Allow the coated brownies to sit at room temperature until the white chocolate ghosts harden and set, approximately 30 minutes.
- Decorate Faces: Melt the semi-sweet chocolate chips in 15-second increments in the microwave, stirring thoroughly between each until smooth. Transfer the melted chocolate into a sandwich Ziploc bag and snip a tiny corner to create a piping bag. Pipe spooky eyes and mouths onto each ghost to complete the faces.
- Final Set: Allow the chocolate faces to firm up before serving. Enjoy your festive Halloween ghost brownies!
Notes
- Work quickly when dipping and coating marshmallows with melted white wafers to prevent premature hardening. If the wafers thicken, stir in 1 teaspoon of shortening or coconut oil and remelt for 15-30 seconds.
- Use white melting wafers or white candy melts for coating instead of white chocolate chips, as they melt smoother and stay liquid longer—perfect for an even ghost finish.
- Lining the baking pan with parchment paper prior to baking brownies makes it easier to remove and cut them without breaking.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
