Ghost brownies I’m making these for the 3rd time THIS WEEK!

These ghost brownies combine rich, fudgy chocolate with charming ghostly decorations that make them irresistible. If you love easy Halloween treats or just want a crowd-pleaser, these ghost brownies check all the boxes.

Why I Can’t Stop Making These Cookies

• Quick win: They come together in under 30 minutes, making them ideal for last-minute cravings.
• Flavor twist: A subtle hint of vanilla balances the deep chocolate flavor perfectly.
• Pantry-friendly: Most ingredients are staples you probably already have at home.
• Kid-friendly: Decorating them is a fun activity for little ones and adults alike.
• Seasonal appeal: Perfect for Halloween parties, autumn gatherings, or even cozy fall evenings.

What Type of Chocolate Should I Use?

For the best results, use high-quality semisweet or bittersweet chocolate chips. The flavor depth really makes these brownies shine. If using baking chocolate, chop it finely so it melts evenly. Fresh chocolate chips melt better than older ones, so check your stock or swap if they seem dry. Avoid frozen chocolate since condensation can cause clumping if frozen, thaw and pat dry gently.

Options for Ingredient Alternatives

• Butter: Swap unsalted butter for coconut oil, but chill dough for 30 minutes before baking to avoid spreading.
• Chocolate: Use white chocolate chips or a mix of dark and milk chocolate for different flavor profiles.
• Milk: Sub in any dairy or non-dairy milk (almond, oat, soy) in your brownie mix if needed.
• Extracts: Vanilla extract is classic, but try almond or peppermint for an interesting twist.
• Fruit: Fresh blueberries can replace dried cranberries if you want a juicy bite just fold in gently to prevent bursting.

The Biggest Challenges While Baking

• Folding delicate ingredients last: Add chocolate chips or fruit at the very end to avoid breaking them up.
• Butter temperature: Use softened (not melted) butter for the ideal texture in your brownies.
• Avoid overmixing: Stir just until combined; overmixing leads to tough brownies.
• Fix dry dough: If your dough feels crumbly, add 1 tablespoon of milk at a time until it holds.
• Chill dough: Letting the dough rest for 30 minutes in the fridge helps control spreading and improves texture.

Storage & Freezing Instructions

Keep your ghost brownies stored in an airtight container at room temperature for up to 3 days. For longer freshness, store them in the fridge for up to a week. To freeze, layer brownies with parchment paper in between and freeze for up to 3 months. For make-ahead dough, shape into a log, wrap tightly in plastic, and freeze; thaw overnight before slicing and baking.

Estimated Nutrition

The whole batch contains roughly 2400 calories, with about 120 calories per brownie if cut into 20 squares. Expect approximately 10 grams of fat, 20 grams of carbohydrates, and 2 grams of protein per serving, depending on ingredient swaps.

Ingredients

• 1 cup granulated sugar (200 g)
• 1/2 cup unsalted butter, softened (115 g)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour (60 g)
• 1/2 cup cocoa powder (50 g)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 cup semisweet chocolate chips (170 g)
• 1/2 cup mini marshmallows or white chocolate chips for ghost eyes (85 g)
• Black decorating gel or melted chocolate for eyes and mouths

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
5. Gradually fold the dry ingredients into the wet mixture until just combined don’t overmix.
6. Gently fold in the chocolate chips last to keep them intact. Pour the batter into the prepared pan and smooth the top evenly.
7. Bake for 20-25 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely, then decorate with mini marshmallows or white chocolate chips as ghosts. Use decorating gel or melted chocolate to add eyes and mouths.

Tips, Variations & Serving Ideas

• Add chopped nuts or toffee bits for extra crunch.
• Underbake by a minute or two for irresistibly gooey centers.
• Use store-bought frosting and create ghost shapes with piping bags.
• Store decorated brownies separately to avoid smearing if stacking.
• Try coloring marshmallows pastel for a fun alternative look.
• Serve with a scoop of vanilla ice cream for a spooky dessert upgrade.
• Wrap individually in clear bags tied with ribbon for party favors.

FAQs

Q: Can I use boxed brownie mix instead?
A: Yes! Just add your own ghost decorations to make them festive and fun.

Q: How do I make dairy-free ghost brownies?
A: Swap butter for coconut oil and use dairy-free chocolate chips and milk alternatives.

Q: What’s the best way to decorate if I don’t have decorating gel?
A: Melt a small amount of dark chocolate and use a toothpick or small piping bag for details.

Save This for Later (Pinterest)

Love easy, festive treats? Save this recipe for ghost brownies to your Pinterest board so you’re always ready for Halloween or when craving a spooky sweet treat! Share with friends and bake together for extra fun.