Ghost Brownies
Ghost Brownies
Cute (not scary!) brownie bites finished with marshmallowy white “sheets” and candy eyes. Perfect for parties and trays.
Ingredients
- 1 (9×13-in) pan baked brownies, cooled (boxed mix or homemade)
- 24 large marshmallows (see frosting option below)
- 1½ cups (about 10 oz) white chocolate chips or white candy melts
- 1–2 tsp neutral oil or coconut oil (for silky drips)
- Candy eyeballs (2 per brownie)
- Frosting option: 2 cups white frosting in place of marshmallows + chocolate
Line the pan with parchment before baking for easy removal and tidy squares.
Directions
- Bake & cool: If using a box mix, heat oven to 350°F (175°C), prepare a 9×13-in pan, bake 22–26 minutes or until a toothpick comes out with a few moist crumbs. Cool completely—about 1 hour.
- Cut squares: Lift brownies from the pan and cut into 16–24 pieces (2–2½-in squares).
- Melt coating: In a microwave-safe bowl, heat the white chocolate with 1 tsp oil in 30-second bursts, stirring between each, until smooth and pourable. Add up to 1 tsp more oil if needed.
- Puff the marshmallows: Place one marshmallow on top of each brownie. Microwave 4–6 brownies at a time for 5–8 seconds—just until the marshmallows puff but still hold shape. (No microwave? Warm in a 300°F oven for 1–2 minutes.)
- Drape the “sheets”: Immediately spoon 1–2 Tbsp melted white chocolate over each marshmallow, letting it drip down to form a ghost. Work in batches so the marshmallows are still soft when coating.
- Eyes on: While the coating is still wet, press on two candy eyeballs. Let set at room temp 20–30 minutes (or chill 10 minutes) until firm.
- Frosting method: Skip the marshmallows and chocolate; pipe tall mounds of white frosting on each brownie and add eyes. Chill 10 minutes to set.
- Serve & store: Keep covered at cool room temp up to 2 days or refrigerate up to 4 days. Best served the day they’re made.
If your coating sets too quickly, rewarm in 10-second bursts. A squeeze bottle makes neat “ghost drips.”
Tips & Variations
- Neat edges: Chill brownies 20 minutes before cutting; wipe knife between cuts.
- Flavor twist: Add ½ tsp mint or almond extract to the melted coating.
- Gluten-free: Use a GF brownie mix and candy eyes labeled GF.
Make-Ahead
- Bake brownies 1–2 days ahead; wrap tightly. Decorate day-of for glossiest ghosts.
- Finished brownies keep best covered and cool; avoid warm displays so ghosts don’t slump.
Serving Info
| Yield | 16–24 brownies |
| Bake Time | 22–26 minutes @ 350°F (if baking) |
| Total Time | ~1½ hours including cooling |
| Category | Dessert · Brownies · Halloween |
| Cuisine | American |