Ghost Brownies

5 from 4 votes

These darling ghost brownies will have everyone around you saying anything but boo! Fudgy brownies get topped with marshmallow ghosts covered with white chocolate for a Halloween snack that both kids and adults will love! But don’t just take our word for it!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 234kcal

Author: Britni Vigil

Ingredients

12 brownies store-bought is fine!
12 large marshmallows
12 ounces white chocolate melting wafers
4 ounces semi sweet chocolate chips or chocolate frosting

Instructions

Bake the brownies according to the package or recipe instructions and allow them to cool completely.
12 brownies
Cut the brownies into 12 equal pieces.
Place one marshmallow on each of the brownies.
12 large marshmallows
Melt the white chocolate either in the microwave on 1 minute increments, stirring between each increment, or by using a double boiler on the stove.
12 ounces white chocolate melting wafers
Using a spoon or pouring spout, pour melted white chocolate over top of each of the marshmallows.
Once all marshmallows are covered, place them in the refrigerator for 10 minutes to quicken the hardening process.
While brownies are in refrigerator, melt the chocolate chips in the same way you melted the white chocolate.
4 ounces semi sweet chocolate chips
Place melted chocolate in a piping bag (or plastic bag with the corner cut off) with a small decorating piping tip.
Remove brownies from refrigerator and gently squeeze chocolate through the piping tip to make one dot for each of the eyes, and an oval for the mouth on each brownie.
Let the melted chocolate dry then enjoy immediately or within a few days!

Notes

Add a piece of parchment paper to your baking pan before you add your brownie batter, then cook the brownies on the parchment paper. Once they’ve cooled, use the parchment paper to remove them from the pan for easier cutting!

Increase the amount of marshmallows, white chocolate, and chocolate in the recipe if you’re planning to cut the brownies into more than 9 pieces. This recipe is written for 9 square brownies so you may need more if you make more brownies than that!

Use a plastic knife in a sawing motion to cut through the brownies once cooled for the cleanest lines. This will help you give a nice clean look if you’re not using a brownie pan.

Let the brownies cool completely before so the melted chocolate doesn’t just slide off. If they’re still too hot, the chocolate won’t harden like you want it to.

Place the brownies on a piece of parchment paper before adding the marshmallows and ghosts to make cleanup of any overflowing chocolate easier.

Store these in an airtight container (or something like this cupcake carrier) for up to five days before tossing. They will not freeze well!

Nutrition