Description
Ghost Brownies are a festive and delicious Halloween treat featuring classic brownies topped with marshmallow ghosts coated in white melting chocolate and decorated with chocolate faces. These spooky yet sweet brownies are perfect for parties and family gatherings.
Ingredients
Scale
Brownie Base
- 1 box (18 oz) brownie mix (plus ingredients called for on the box)
Ghost Decoration
- 1 bag (10 oz) white melting wafers (about 1½ cups)
- 16 large marshmallows
- 2 tablespoons semi-sweet chocolate chips
Instructions
- Prepare the Brownies: Prepare the brownies in a 9×9 square baking pan according to the box directions. For easy removal, line the pan with parchment paper before baking. Bake and then allow the brownies to cool completely before decorating.
- Cut Brownies: Remove the cooled brownies from the pan and cut into 16 squares. Transfer the squares to a parchment-lined baking sheet, spacing them at least 1 inch apart.
- Melt White Chocolate: Melt the white melting wafers according to the package directions until smooth and ready for dipping.
- Attach Marshmallows: Dip the bottom of each large marshmallow into the melted white chocolate and firmly press it onto the center of each brownie square.
- Coat Marshmallows: Spoon melted white chocolate over the attached marshmallows, letting the chocolate run down and coat all sides evenly. Use a spoon to help smooth the coverage, even if some chocolate drips onto the brownie sides. Let the coating set at room temperature until firm.
- Melt Semi-Sweet Chocolate Chips: Melt the semi-sweet chocolate chips in 15-second increments in the microwave, stirring between each until smooth.
- Create Ghost Faces: Transfer the melted semi-sweet chocolate to a small piping bag or a Ziploc bag with a tiny corner cut off. Pipe eyes and mouths onto each marshmallow ghost. Allow chocolate faces to set completely before serving.
Notes
- Work quickly when applying the white melting wafers on the marshmallows to prevent the chocolate from hardening prematurely. If it hardens, add 1 teaspoon of shortening or coconut oil and remelt for 15-30 seconds.
- Use only white melting wafers or white candy melts (such as Ghirardelli brand) for the coating. Do not substitute with white chocolate chips, as they don’t melt as smoothly or remain melted long enough.
- Lining the pan with parchment paper helps easily lift out the brownies for cutting without damage.
Nutrition
- Serving Size: 1 brownie (with ghost decoration)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
