Description
These Halloween Brownies are a spooky and fun treat featuring rich, fudgy brownie squares topped with ghostly marshmallows coated in white chocolate and decorated with candy eyes or mini chocolate chips. Perfect for an easy festive dessert that’s both delicious and visually impressive.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 eggs at room temperature
- ½ cup avocado oil
- 3 tablespoon water
Ghost Topping
- 16 large marshmallows
- 1 cup white chocolate chips or white candy melts
- 1 tablespoon black candy melts or candy eyes or mini chocolate chips
Instructions
- Prepare Brownies: Prepare and bake the brownies according to the package directions in a greased 9×9-inch pan. Once baked, let them cool completely to ensure the toppings will set properly without sliding.
- Add Marshmallows: Cut the cooled brownies into squares. Place one large marshmallow in the center of each brownie square, serving as the ghost’s body.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring after each until smooth and creamy.
- Coat Marshmallows: Spoon the melted white chocolate over each marshmallow, allowing it to drip down the sides to form a ghostly shape around the brownie.
- Create Faces: While the coating is still warm, melt the black candy melts in a microwave-safe bowl. Using a toothpick, carefully draw eyes and mouths onto each ghost. Alternatively, press candy eyes or mini chocolate chips onto each marshmallow to create ghost faces.
- Set Chocolate: Let the decorated brownies sit for 20 to 30 minutes to allow the chocolate to harden and set before serving.
Notes
- A box mix makes this recipe quick and reliable, but you can swap in your favorite homemade brownie base for a scratch version.
- Ensure brownies are completely cooled before adding marshmallows and chocolate to prevent toppings from sliding.
- Use standard large marshmallows; mini marshmallows do not work well for the ghost effect.
- If melted white chocolate is too thick, stir in 1 teaspoon coconut oil or vegetable shortening to thin it out.
- For ghost faces, alternatives to candy eyes include mini chocolate chips, black icing, or small dots of melted chocolate.
- Use a sharp knife dipped in warm water and wiped dry between cuts for neat brownie edges.
- Place the decorated tray in the fridge for 10–15 minutes to help the chocolate harden faster if desired.
- Store decorated brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 brownie (approximate)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
