Ghost Brownies

These ghost brownies are a spooky, fudgy, and fun dessert that I love baking for Halloween. The rich, chocolatey brownies make the perfect base, while the homemade marshmallow ghosts add a playful and festive touch that always makes people smile.

Why You’ll Love This Recipe

I like this recipe because it combines two of my favorite treats: brownies and marshmallows. The brownies are dense and chocolatey with the crunch of walnuts, while the fluffy marshmallow ghosts look adorable and taste sweet and soft. I enjoy how they make a simple pan of brownies look like a bakery-style Halloween dessert without too much effort.

Ingredients

For the Brownies:
170g (6 oz) unsalted butter, melted
200g (1 cup) granulated sugar
100g (½ cup) light brown sugar
2 large eggs
1 tsp vanilla extract
80g (⅔ cup) cocoa powder
65g (½ cup) plain flour
½ tsp baking powder
¼ tsp salt
100g (¾ cup) chopped walnuts
80g (½ cup) chocolate chips (optional)

FOR THE PIPEABLE MARSHMALLOW GHOSTS:
150g (¾ cup) granulated sugar
120ml (½ cup) light corn syrup or glucose
2 tbsp water (for syrup)
1 ½ tsp powdered gelatin
1 tbsp cold water (for blooming)
1 tsp vanilla extract
Chocolate chips or candy eyes (for decorating)
Neutral oil spray (for greasing piping bag)

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. I add the eggs and vanilla, whisking until fully incorporated.
4. I sift in the cocoa powder, flour, baking powder, and salt, then stir until just combined.
5. I fold in the chopped walnuts and chocolate chips (if using).
6. I spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. I let the brownies cool completely.
7. To make the marshmallow ghosts, I bloom the gelatin in 1 tbsp cold water and set it aside.
8. In a saucepan, I combine the sugar, corn syrup, and 2 tbsp water. I heat this mixture until it reaches 240°F (soft-ball stage).
9. I carefully pour the hot syrup into a mixing bowl, add the bloomed gelatin, and whip with a hand mixer or stand mixer until fluffy and thick. I stir in the vanilla extract.
10. I lightly oil a piping bag, fill it with the marshmallow mixture, and pipe ghost shapes directly onto the cooled brownies.
11. I press chocolate chips or candy eyes into each ghost to complete the faces.

Servings and Timing

This recipe makes about 12 brownies, depending on how I cut them. It takes around 20 minutes to prepare, 25–30 minutes to bake, and another 20 minutes to prepare and pipe the marshmallow ghosts. Altogether, I can have them ready in about 1 hour and 15 minutes.

Variations

I sometimes skip the marshmallow ghosts and use marshmallow fluff or store-bought marshmallows for a quicker version. For extra flavor, I swirl caramel or peanut butter into the brownie batter before baking. I also like making a white chocolate drizzle over the finished brownies for added contrast.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If I want them warm, I microwave a brownie for 10–15 seconds before eating, though I take care not to melt the marshmallow ghosts too much. They can also be frozen without the marshmallow topping for up to 2 months.

FAQs

Can I use a boxed brownie mix instead of homemade?

Yes, I sometimes use a boxed mix as a shortcut and then add the marshmallow ghosts on top.

Do I need a candy thermometer for the marshmallows?

Yes, I find it’s best to use one to ensure the syrup reaches the right temperature for setting.

Can I make the marshmallows ahead of time?

I prefer piping them fresh onto the brownies, but I can also pipe them onto parchment, let them set, and then place them on brownies later.

Can I skip the walnuts?

Yes, I leave them out or replace them with pecans or extra chocolate chips.

How do I make sure my marshmallow mixture doesn’t stick?

I grease the piping bag and tools lightly with neutral oil before filling.

Can I decorate the ghosts differently?

Yes, I sometimes use melted chocolate or black gel icing to draw faces instead of using candy eyes.

Can I make these gluten-free?

Yes, I substitute the flour with a gluten-free all-purpose blend.

Can I double the recipe?

Yes, I bake it in a 9×13-inch pan and increase the marshmallow mixture to match.

Can I store these at room temperature?

Yes, but only for a couple of days. After that, I prefer refrigerating them to keep the marshmallows firm.

What’s the best way to cut the brownies neatly?

I use a sharp knife sprayed lightly with oil and wipe it clean between cuts for clean slices.

Conclusion

These ghost brownies are one of my favorite spooky treats because they’re fudgy, festive, and fun to decorate. I love how the marshmallow ghosts turn a simple brownie into a Halloween centerpiece, and they’re always a hit with both kids and adults. It’s a recipe I look forward to making every year.

Print