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Easy Halloween Ghost Brownies: Fudgy & Spooky Party Treats

Halloween ghost brownies bake up fudgy with a shiny white candy coating draped over marshmallow ghosts. Mini chocolate chip eyes make these spooky party treats easy to decorate on top of rich chocolate brownies.
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Prep Time 30 minutes
Cook Time 29 minutes
Cooling and setting 2 hours 30 minutes
Total Time 3 hours 29 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 1 cup unsalted butter 2 sticks, cut into pieces
  • 8 oz semisweet chocolate chopped
  • 1.5 cup granulated sugar
  • 3 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp kosher salt
For the ghosts
  • 16 marshmallows large
  • 16 oz white candy melts
  • 1 tbsp coconut oil
  • 32 chocolate chips mini

Equipment

  • 1 9x13-inch baking pan
  • 1 baking sheet
  • 1 microwave

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  3. Combine the butter and semisweet chocolate in a medium microwave-safe bowl.
  4. Microwave in 30-second bursts, stirring between each, until melted and smooth.
  5. Whisk the sugar into the chocolate mixture.
  6. Whisk in the eggs one at a time, then whisk in the vanilla.
  7. Stir in the flour, cocoa powder, and salt just until no dry streaks remain.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 24 to 29 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
  10. Cool completely in the pan on a rack, at least 2 hours.
  11. Lift the brownies out using the parchment and cut into 16 squares.
Decorate the ghosts
  1. Arrange the brownies on a parchment-lined baking sheet.
  2. Place one marshmallow in the center of each square.
  3. Microwave the candy melts and coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  4. Spoon the coating over each marshmallow so it drapes down onto the brownie.
  5. While the coating is still wet, press 2 mini chocolate chips onto each marshmallow for eyes.
  6. Let the coating set at room temperature for 20 to 30 minutes.

Notes

For neat squares, cool the brownies completely before cutting and decorating. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, for up to 2 months. For a dairy-free swap, use dairy-free butter, chocolate, and candy melts.