If you’re looking to wow your friends or family this Halloween with something that’s both spooky and downright delicious, you’re going to love this Easy Ghost Brownies Recipe. I absolutely love how these brownies come out super chocolatey with fluffy marshmallow ghosts perched on top— they’re as fun to make as they are to eat! Stick around because I’m going to share some tips and tricks that make this recipe a total winner every time.
Why You’ll Love This Recipe
- Super Simple to Make: Using a boxed brownie mix means you can whip these up quickly without sacrificing flavor.
- Fun Festive Presentation: The marshmallow ghosts with eyes and mouths make for a perfect spooky treat that everyone will adore.
- Deliciously Moist and Chocolatey: The chocolate chips folded into the batter add bursts of gooey chocolate in every bite.
- Great for Kids and Parties: Decorating with frosting and quins is an easy activity for kids to join in on.
Ingredients You’ll Need
The beauty of this Easy Ghost Brownies Recipe is the balance between convenience and customization. Starting with a boxed mix means you have a reliable base, but the added chocolate chips and marshmallows take these brownies to the next level. I recommend grabbing fresh marshmallows since they puff up beautifully and a good quality vanilla frosting for the perfect ghosty look.
- Brownie Mix: Pick your favorite boxed mix—fudge lovers, go with the richest kind you can find.
- Vegetable Oil: Keeps the brownies moist; stick to neutral oils to let the chocolate shine.
- Milk or Water: Milk adds a touch of richness, but water works just fine.
- Eggs: Essential for structure and that perfect chewy texture.
- Chocolate Chips: Extra chocolate pockets are always a win; semi-sweet or milk chocolate work well.
- Marshmallows: These become the ghostly heads—go fresh and fluffy for the best puff.
- Buttercream or Vanilla Frosting: For “gluing” and coating the marshmallows; I like using a smooth store-bought frosting or homemade vanilla.
- Black Quins: These are edible decorations for the eyes and mouth; if you don’t have any, black decorating gel or frosting does the trick.
Variations
I love making this Easy Ghost Brownies Recipe my own depending on the season or who I’m serving. It’s such a versatile base that lets you change things up without fuss.
- Spiced Ghost Brownies: I’ve stirred in a pinch of cinnamon and a dash of pumpkin pie spice when making these in the fall—it adds a warm twist kids adore.
- Gluten-Free Version: Use a gluten-free brownie mix and double-check that your frosting and decorations are gluten-free as well.
- Chocolate-Free Ghosts: If you want a different flavor, try adding white chocolate chips or peanut butter cups instead of chocolate chips.
- Vegan Adaptation: Swap in flax eggs and your favorite plant-based milk; just be sure your brownie mix fits vegan needs.
How to Make Easy Ghost Brownies Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Give a 9 x 13-inch baking pan a good spray with cooking spray; this ensures your brownies won’t stick and makes cleanup easier. I like to line mine with parchment paper for extra peace of mind, especially when pulling out the brownies later.
Step 2: Mix the Brownie Batter
In a large bowl, combine your brownie mix with vegetable oil, milk (or water if you prefer), and eggs. Follow the box instructions for mixing times—usually about 1 minute until smooth. I discovered that swapping milk for water gives the brownies a richer taste but feel free to use whatever you have on hand.
Step 3: Fold in Chocolate Chips
Once your batter is nicely mixed, gently fold in the chocolate chips. This little addition means every bite has delicious melty pockets of chocolate, which makes these brownies irresistible. Don’t overmix, though — you want those chips to stay whole!
Step 4: Bake and Cool
Pour the batter evenly into your pan, smoothing the top with a spatula. Bake according to your box’s directions, usually between 25 to 30 minutes. I always start checking around 25 minutes with a toothpick—pull it out when it comes out with a few moist crumbs but no wet batter for that perfect fudgy brownie.
Step 5: Cut and Decorate Your Ghosts
Once the brownies are completely cool (this is key to keep the frosting from melting), cut them into squares about 1 to 1 1/2 inches wide. Now the fun begins! Dab a bit of frosting on the bottom of each marshmallow and stick it on top of each brownie square—these will be your ghost heads.
Step 6: Frost and Add Faces
Heat your frosting in the microwave in 20-second bursts, stirring between each, until it’s smooth and pourable but not too runny. Spoon the frosting over each marshmallow, covering it like a ghostly blanket, and let the extra drip down the sides—it looks amazing! Then, quickly press two black quins into the frosting for eyes and one for a mouth. No quins? No problem! I usually just use black decorating gel or frosting dots for the faces.
Step 7: Chill and Serve
Let your ghost brownies sit at room temperature for about an hour so the frosting firms up nicely. Then you’re all set to serve or store. I like storing mine in an airtight container to keep everything fresh and cute for later snacking.
Pro Tips for Making Easy Ghost Brownies Recipe
- Cool Completely Before Decorating: Trust me, frosting marshmallows on warm brownies makes a melty mess—you want everything to hold its shape.
- Use Room Temperature Eggs: It helps to make the batter smoother and ensures even baking.
- Don’t Overbake: Check your brownies a few minutes before time’s up to keep them moist and fudgy.
- Custom Faces:** Be creative with the quins or edible markers—each ghost can have its own personality!
How to Serve Easy Ghost Brownies Recipe
Garnishes
I like to add a little powdered sugar dusting around the plate for a “foggy” effect—it complements the ghost theme perfectly. Sometimes, I toss a few mini candy pumpkins or autumn leaves (fake, of course!) on the serving tray for that extra festive flair. The frosting itself makes a neat shiny glaze that doesn’t require anything else.
Side Dishes
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. For a spooky party, I like serving them alongside warm apple cider or a creamy pumpkin latte—both flavors really complement the chocolatey goodness.
Creative Ways to Present
One year, I placed these on tiered cake stands decorated with cobwebs and tiny plastic spiders for a Halloween party, and they were an instant hit! You can also arrange them on a platter like little ghost families or spell out messages with themed picks. Kids love helping with these presentations, making the experience even more special.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store these brownies in an airtight container at room temperature for up to 2 days. If your kitchen is warm, pop the container in the fridge to keep the frosting firm and the marshmallows fresh.
Freezing
I’ve frozen these brownies successfully by wrapping individual ghost brownie pieces tightly in plastic wrap and then placing them in a freezer-safe bag. When you want a treat, just thaw them overnight in the fridge, and the textures stay surprisingly good.
Reheating
Since these are best enjoyed at room temperature, I usually let frozen brownies thaw naturally. If you want to warm them up a bit, I zap them in the microwave for just 10 seconds—any longer and the marshmallow ghosts might melt! I personally love them just as they are, with that cool frosting.
FAQs
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Can I make the Easy Ghost Brownies Recipe without marshmallows?
Absolutely! While the marshmallows add the fun ghost shape and texture, you can simply frost the brownies and decorate them with halloween-themed sprinkles or candy eyes for a different but still festive look.
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What can I use if I don’t have black quins for the eyes and mouth?
If you don’t have black quins, black decorating gel or edible markers work wonderfully for drawing on faces. Another option is tiny chocolate chips or small dots of melted chocolate.
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Can I use homemade brownies for this recipe?
Definitely! If you prefer from-scratch brownies, just make sure they’re cooled completely before decorating. Your homemade brownies can make this treat even more special and customized.
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How long do these ghost brownies last?
Stored in an airtight container at room temperature, they’re best enjoyed within 2 days. Refrigeration can extend their life to about 4 days, but the marshmallows and frosting are freshest when eaten sooner.
Final Thoughts
There’s something about this Easy Ghost Brownies Recipe that just brings out the kid in all of us—the marshmallow ghosts make every bite whimsical, and the rich, chocolatey brownies hit that comforting spot like no other. I love making these for Halloween parties, school events, or just to surprise the family. Seriously, if you want a quick, impressive, and downright tasty treat, give this a try—I promise you’ll be hooked just like I am!
Print
Easy Ghost Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 dozen (approximately 24 brownies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully spooky and delicious, these Easy Ghost Brownies combine rich chocolate brownies with marshmallow ghosts topped with creamy vanilla frosting and cute black icing details. Perfect for Halloween or any fun occasion, these brownies are easy to make and sure to impress.
Ingredients
Brownie Base
- 1 box (18.3 oz) brownie mix
- 2/3 cup vegetable oil
- 1/4 cup milk or water
- 2 eggs
- 3/4 cup chocolate chips
Ghost Topping
- 24 marshmallows
- 1 container buttercream or vanilla frosting
- Black quins or black frosting for eyes and mouth
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the brownies.
- Prepare Baking Pan: Spray a 9 x 13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Mix Brownie Batter: In a large bowl, combine the brownie mix with vegetable oil, milk or water (you may substitute milk for water), and eggs according to the directions on the brownie mix box. Mix the batter thoroughly for 1 minute.
- Add Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the batter.
- Bake Brownies: Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes, following the package directions.
- Cool Brownies: Once baked, remove the pan from the oven and cool the brownies completely on a wire rack to set properly.
- Cut Brownies: Cut the cooled brownies into squares approximately 1 to 1 1/2 inches each.
- Attach Marshmallows: Place a small dot of frosting on the bottom of each marshmallow and stick it on top of each brownie square to form the ghost bodies.
- Prepare Frosting: Heat the frosting in the microwave in 20-second intervals, stirring after each, until it becomes pourable but not too thin.
- Cover Marshmallows: Spoon the warmed frosting over each marshmallow, fully covering it and allowing any excess frosting to drip down the sides of the brownies.
- Decorate Faces: Press two black quins into the frosting for the ghost’s eyes and one for the mouth. If black quins are unavailable, use small dots of black frosting to create the eyes and mouth.
- Set Frosting: Allow the frosting to cool and harden for about 1 hour before serving or storing the brownies in an airtight container to maintain freshness.
Notes
- These brownies feature rich chocolate flavor with a fun marshmallow ghost topping that’s perfect for Halloween parties or themed gatherings.
- You can substitute water with milk in the brownie mix for a creamier texture.
- If you don’t have black quins, black frosting works well to create facial features on the marshmallow ghosts.
- Ensure the frosting is not too thin when pouring so it sufficiently covers the marshmallows without running excessively.
- Store leftovers in an airtight container to keep brownies moist and frosting intact.
Nutrition
- Serving Size: 1 brownie (approximately 1/24th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
