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These delightfully spooky Halloween Ghost Brownie Treats have become my annual answer to October’s sweet tooth cravings. Fudgy brownies layered with pillowy marshmallow ghosts are a hit with kids and adults alike and turn any gathering into a festive celebration. This easy recipe is an absolute showstopper on the dessert table yet simple enough for even beginner bakers.
I made these for my niece’s first Halloween party and she was so delighted by the ghost faces she kept redecorating them before eating. Now it is our must bake treat every October.
Gather Your Ingredients
- Unsalted butter: melted gives the brownies their rich moist texture use good quality for best results
- Granulated sugar: balances sweetness and crunch seek out extra fine sugar for a smoother crumb
- Large eggs: create structure and fudgy richness freshest eggs work best
- Vanilla extract: adds warmth and helps deepen the chocolate flavor choose pure vanilla for maximum aroma
- All purpose flour: just enough for structure without drying look for a soft wheat blend for tenderness
- Salt: brightens all flavors a pinch will do
- Large marshmallows: the base of the ghosts the fresher the fluffier
- White chocolate chips or white candy melts: both work to make the haunting ghost coating choose quality brands for easier melting and creamy finish
How to Make It
- Make the Batter:
- Combine melted butter and sugar in a large bowl whisking until glossy and thick then blend in eggs and vanilla stirring well to incorporate plenty of air for a crackly brownie top
- Combine Dry Ingredients:
- Whisk flour with salt then gently fold into the wet mix using a spatula for just a few strokes until you see no dry streaks take care not to overmix for chewy brownies
- Bake:
- Spread the batter in a lined eight inch square pan use an offset spatula for a smooth top bake at three hundred fifty degrees for about twenty five minutes until a toothpick comes out with moist crumbs cool completely in the pan
- Cut and Place Marshmallows:
- Once cool slice the brownies into even squares lift them from the pan arrange on a baking sheet and gently press a large marshmallow into the center of each
- Melt the White Chocolate:
- Place white chocolate chips or candy melts in a heatproof bowl microwave in short bursts stirring thoroughly until smooth and glossy add a tiny squeeze of lemon if desired for brightness
- Coat the Marshmallow Ghosts:
- Use a spoon to carefully pour white chocolate over each marshmallow letting it pool down the sides to create a loose ghostly shape make sure to fully cover the marshmallow for a dramatic look
- Decorate the Faces:
- While coating is still tacky gently press mini chocolate chips into the top third of the ghost for eyes and a round mouth let brownies set at room temperature until the chocolate shell is firm and dry
My favorite part is using extra mini chocolate chips for smiles and silly expressions it is always a challenge to see what goofy faces everyone comes up with at the table. One Halloween we had a contest for the scariest and funniest ghosts and my nephew’s three eyed ghost still gets talked about every year.
Flavor Boosters
Try swapping dark chocolate chips for extra rich ghosts, use vegan butter and plant-based marshmallows for a dairy free version, or substitute half the flour for almond flour for a hint of nutty flavor and extra tender texture.
Serving Suggestions
Stack on a Halloween themed platter for party centerpieces, pair with apple cider for a festive treat table, and for extra spookiness sprinkle with black sanding sugar or edible glitter before the coating sets.
Creative Twists
Brownies are an American classic and this ghostly version ties perfectly into spooky fall traditions. Many families bake and decorate together as part of Halloween festivities making sweet memories as well as treats — these brownies adapt well to all ages from toddlers to teens as each person can customize a ghost face.
Every batch I make ends up with at least one ghost with a lopsided grin or a chocolate mustache that gets extra giggles. The more imperfect the faces the better the memories.
Common Questions About This Recipe
- → How do I make the marshmallow ghosts stand out?
Use large marshmallows and spoon melted white chocolate over each, letting it drip naturally for a ghostly shape.
- → Can I use white candy melts instead of white chocolate chips?
Yes, either works well for coating the marshmallows and creating a smooth ghostly finish.
- → How do I prevent brownies from sticking to the pan?
Grease or line your baking pan with parchment paper to ensure easy removal of brownies.
- → What can I use for the ghost faces?
Mini chocolate chips or small dots of dark chocolate create eyes and mouths easily on the melted coating.
- → Can I make these treats ahead of time?
Yes, prepare a day in advance and store in an airtight container for best freshness and texture.