Halloween is the perfect time to let your creativity shine—not just in costumes and decorations, but also in the kitchen. Picture this: It’s a chilly October evening, jack-o’-lanterns glow on porches, the scent of cinnamon and chocolate fills the air, and you’re preparing for a night of fun, frights, and sweets. Whether you’re hosting a Halloween party, looking for a baking project with the kids, or simply want a seasonal treat to enjoy with a hot drink, these Ghost Brownies are your new go-to.
This recipe was inspired by a childhood Halloween tradition—baking with my mom the night before trick-or-treating. We’d make spooky sweets to share with neighbors and friends. Ghost Brownies were always the star of the dessert table: rich, fudgy brownies topped with adorable marshmallow ghosts. They’re a playful nod to the spirit of Halloween, and best of all, they’re incredibly easy to make with simple ingredients and big visual impact.
Why You’ll Love These Ghost Brownies
There are countless Halloween treats out there, but these brownies truly stand out. Here’s why:
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Festive and fun: Their ghostly marshmallow toppers make them perfect for Halloween-themed parties or spooky bake sales.
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Kid-friendly: Little hands can help decorate the ghosts with chocolate eyes and mouths.
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Simple ingredients: You likely already have most of what you need in your pantry.
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Customizable: Use your favorite brownie base—boxed mix, homemade, or even gluten-free.
These brownies are more than just cute; they’re also delicious. The base is rich and chewy, balanced by a layer of fluffy marshmallow and a silky chocolate ganache.
Ingredients You’ll Need
You’ll need ingredients for the brownie base, the ganache, and the marshmallow ghosts. Here’s everything you need:
For the Brownies:
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1 cup (2 sticks) unsalted butter, melted
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2 cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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½ teaspoon salt
Or substitute with one box of your favorite brownie mix (plus the required eggs, oil, and water).
For the Ganache:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
For the Marshmallow Ghosts:
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12 large marshmallows
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1 cup mini marshmallows
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1 tablespoon butter
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1 cup powdered sugar
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Chocolate chips or black decorating gel (for the ghost faces)
Equipment You’ll Need
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9×13-inch baking pan
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Parchment paper
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Mixing bowls
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Electric mixer (optional but helpful)
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Microwave-safe bowl or double boiler (for ganache)
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Piping bag or spoon (for shaping marshmallow ghosts)
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Toothpick (for ghost faces, if using melted chocolate)
Step-by-Step Instructions
Step 1: Make the Brownies
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Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease it.
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In a large bowl, whisk together melted butter and sugar until smooth.
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Add eggs and vanilla extract, whisking until fully combined.
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Sift in flour, cocoa powder, and salt. Mix until just combined—do not overmix.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Allow brownies to cool completely before decorating.
Short on time? Use a box mix and prepare according to package instructions, then let cool.
Step 2: Prepare the Ganache
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In a microwave-safe bowl, combine chocolate chips and heavy cream.
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Microwave in 30-second increments, stirring in between, until smooth and glossy.
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Let it cool slightly, then pour the ganache over the cooled brownies, spreading evenly.
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Refrigerate for 15 minutes to set the ganache slightly before adding the ghosts.
Step 3: Make the Marshmallow Ghosts
This is where the fun begins!
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In a saucepan, melt butter and mini marshmallows over low heat, stirring until smooth.
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Remove from heat and gradually mix in powdered sugar until a thick, moldable paste forms.
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Allow it to cool until safe to handle but still pliable.
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To form the ghosts:
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Place a large marshmallow upright on top of the ganache-covered brownies.
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Take a spoonful of the marshmallow fondant and drape it over the large marshmallow, shaping it like a little ghost sheet.
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Use your fingers or a spoon to press and smooth the edges.
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Tip: If the fondant is too sticky, dust your fingers with powdered sugar.
Step 4: Add the Spooky Faces
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Melt a few chocolate chips and use a toothpick or piping bag to dot on two eyes and a mouth.
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Alternatively, use black decorating gel for a no-fuss option.
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Get creative! Give your ghosts different expressions—scared, surprised, smiling, or even frowning.
Step 5: Slice & Serve
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Once the ganache is set and your ghosts are in place, slice the brownies into squares—each topped with a ghost.
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Serve immediately or store in an airtight container at room temperature for up to 3 days.
Creative Variations
Want to personalize your Ghost Brownies? Here are a few fun twists:
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Pumpkin Spice Brownies: Add 1 teaspoon pumpkin pie spice to the brownie batter for a warm, fall flavor.
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Nutty Surprise: Add chopped walnuts or pecans for crunch.
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Candy Base: Mix Halloween candies (like M&M’s or chopped peanut butter cups) into the batter.
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Gluten-Free Option: Use your favorite gluten-free brownie mix and check all ingredients for allergens.
Tips for Success
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Don’t skip the parchment paper—it makes it easier to lift and cut the brownies cleanly.
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Cool completely before decorating, or the ghosts will melt and slide.
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Keep marshmallow fondant warm but not hot, so it’s easy to shape.
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If using melted chocolate for faces, let it cool slightly so it doesn’t run.
Perfect for Halloween Gatherings
Whether you’re making a batch for your child’s school party, a neighborhood get-together, or your own Halloween movie marathon, these brownies are sure to impress. Their ghostly charm makes them a centerpiece-worthy treat on any spooky-themed dessert table.
They also make a great activity for kids—set up a DIY ghost decorating station where they can create their own haunted brownies. Pair with apple cider or hot cocoa for a cozy, festive treat.
Storage and Make-Ahead Tips
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Store Ghost Brownies in an airtight container at room temperature for up to 3 days.
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Make ahead by baking the brownies and ganache layer a day in advance. Decorate with ghosts the day of your event for the freshest look.
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Freezing: You can freeze the undecorated brownies for up to a month. Thaw and decorate when ready to serve.
FAQs
Can I use store-bought frosting instead of ganache?
Yes, a thick chocolate frosting works well, though ganache gives a smoother, glossier finish.
What if I don’t have powdered sugar for the marshmallow fondant?
You can skip the fondant and just place large marshmallows directly on the ganache, drawing ghost faces on them.
Can I double this recipe?
Absolutely! Use two pans or a larger baking sheet and adjust the baking time accordingly.
