Halloween Ghost Brownies- Rich, fudgy brownies with homemade creamy marshmallow-shaped ghosts piped on top. A super cute festive Halloween treat!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
This post may include affiliate links. Please see my disclosure.
Looking for a delicious and spooky treat to make for your Halloween party? Look no further than these amazing ghost brownies!
They're simple to make and everyone will love them. Plus, they're the perfect way to get into the Halloween spirit. So why not give them a try? They're super fun to make and you won't be disappointed! They are SO GOOD!
HOW TO MAKE HALLOWEEN GHOST BROWNIES
For these cute and festive treats, you’ll need the following ingredients:
- Unsweetened baking chocolate
- Butter
- Sugar
- Unsweetened cocoa powder
- Eggs
- Vanilla
- Salt
- Flour
- Unflavored gelatin
- Granulated sugar
- Piping frosting
To make these cute Halloween ghost brownies, you'll begin by preheating the oven to 350℉. Line a 9x13 baking dish with aluminum foil and cooking spray, and then set it to the side.
MAKING THE BROWNIES
- Place the baking chocolate and butter in a large microwaveable-safe mixing bowl and microwave in 30-second intervals, stirring often, until melted and smooth.
- Add the sugar and cocoa powder and beat well.
- Add the eggs and vanilla and beat again.
- Combine the salt and flour and beat until the mixture is smooth and uniform.
- Pour the brownie batter into your prepared baking dish, and bake for 30-35 minutes.
- While the brownies are cooling, prepare the marshmallow topping.
CREATING THE MARSHMALLOW GHOSTS
- Add ¼ cup of cold water to a medium sized mixing bowl and sprinkle the gelatin on top of the water, and set it to the side to soften.
- Next, put ¼ cup of water and sugar in a small saucepan, and heat over medium heat until the sugar melts. Then, bring the mixture to a boil until it reaches 238℉.
- Slowly pour the sugar mixture into the gelatin mixture. Beat on medium speed for 3-5 minutes. Then, increase the speed and beat until soft peaks form or about 15 minutes.
- Transfer the marshmallow mixture into a ziplock bag. Snip a small corner of the bag off and pipe the marshmallow mixture into cute ghost shapes on the cooled, cut brownies. When the ghosts harden, pipe on eyes and mouths with black frosting.
CAN I PREPARE THE MARSHMALLOW CREAM AHEAD OF TIME?
Unfortunately, no. The marshmallow cream hardens as it cools so you'll want to make sure you pipe out your ghosts immediately after you transfer the mixture to the ziplock or piping bag.
BEST BROWNIE TIPS
- Remember not to overmix your brownies. I always use a spatula or wooden spoon vs. a mixer. As soon as the flour is incorporated, you'll want to stop mixing.
- To add some extra flavor or texture to the brownies, feel free to add some candy pieces, chocolate chips or chopped nuts.
- Loosely cover the top of the brownies with foil if you’re concerned the edges might be getting too crispy.
- Cut your brownies with a plastic knife to prevent the fudgy center from sticking to the knife.
HOW DO I KNOW WHEN BROWNIES ARE DONE?
Watch the brownies, and don't go by bake time only. Test them with a toothpick. Insert the toothpick about two inches from the edge of the pan. If the toothpick comes out mostly clean, they are done!
WHAT IF I'M TOO SCARED TO ATTEMPT MAKING THE GHOSTS?
Ha ha! Some of you may look at this recipe and say, that is WAY too much work. I get it. And to be honest, my ghosts are far from perfect. My husband said they looked like "sperm." So there's that.
Here's the deal. The brownies are so delicious on their own. To give the brownies a Halloween "flair" you could simply use a ghost-shaped cookie cutter. You can find them at most craft stores or online.
DO GHOST BROWNIES NEED TO BE REFRIGERATED?
No, the brownies can be stored at room temperature. However, if you're not planning on eating them right away, we recommend storing them in the fridge so that the marshmallow ghosts don't soften up.
MORE HALLOWEEN TREATS TO ENJOY
Halloween Ghost Brownies
Ingredients
Brownie Ingredients:
- 4 ounces unsweetened baking chocolate
- 1 cup butter
- 2 ⅔ cups sugar
- ¼ cup unsweetened cocoa powder
- 4 large eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ⅓ cup all-purpose flour
Marshmallow Ingredients:
- ½ cup cold water (divided)
- 1 ¼ teaspoon unflavored gelatin (part of 1 envelope)
- ½ cup granulated sugar
- Black piping frosting
Instructions
- Preheat oven to 350ºF.
- Prepare a 9x13 baking dish by lining it with aluminum foil and spray it with cooking spray.
- In a large mixing bowl, place baking chocolate and butter. Microwave in 30-second intervals, stirring often, until melted and smooth.
- Add sugar and cocoa powder. Beat well.
- Add eggs and vanilla. Beat again.
- Add salt and flour. Beat until smooth and uniform.
- Place batter in your prepared baking dish.
- Bake for 30-35 minutes or until a toothpick comes out of the center clean.
- Allow brownies to cool completely.
- To prepare marshmallows, put ¼ cup cold water into a medium mixing bowl.
- Sprinkle gelatin over top. Set it aside and allow it to soften.
- Place ¼ cup water and sugar in a small saucepan. Heat over medium heat, stirring often, until sugar dissolves. Be sure to wipe the sides of the pan down to avoid crystals from forming.
- Bring to a boil until temperature reaches 238ºF on a candy thermometer.
- Slowly pour sugar mixture into the gelatin mixture.
- Beat on medium speed for 3-5 minutes. Increase speed and beat until peaks form. This may take 10-15 minutes.
- Transfer marshmallow mixture to a small ziplock bag. Snip a small corner of the bag off.
- Pipe marshmallow ghosts onto the cooled brownies.
- When ghosts harden, pipe on eyes and mouths with black frosting.
Notes
- Prepare the marshmallow cream right before you want to use it as it hardens quickly.
- For extra fun and flavor, add in pieces of candy, chocolate chips or chopped nuts.
- Cover your brownies with foil or plastic wrap to store.
- Cut your brownies with a plastic knife to prevent them from sticking to your knife.
Leave a Reply