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Ghost Brownies

Ghost brownies are fudgy chocolate treats decorated with marshmallow ghosts, created by baking a rich brownie base and using melted marshmallows and frosting to form ghost shapes on top. The final product features a dense, moist interior with whimsical, white ghost figures standing out visually. They are easy to prepare, combining baking and simple decorating techniques for a fun Halloween dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 3 large eggs slightly beaten
  • 1 cup unsweetened cocoa powder sifted
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups mini marshmallows
  • 1 cup powdered sugar for frosting
  • 1/4 cup unsalted butter softened, for frosting
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • 8x8 inch baking pan
  • Parchment paper
  • Saucepan
  • Spatula
  • Piping bag or plastic sandwich bag
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Melt the butter in a saucepan over low heat, then remove from heat and whisk in the sugar until smooth and glossy.
  2. Stir in the eggs one at a time, mixing well after each addition. The mixture should become shiny and slightly thickened. Add the sifted cocoa powder, stirring until fully incorporated.
  3. Fold in the flour, baking powder, and salt until just combined; do not overmix to keep the brownies fudgy. Pour the batter into the prepared pan, spreading evenly with a spatula.
  4. Bake for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely on a cooling rack before decorating.
  5. While the brownies cool, melt the mini marshmallows over low heat in a saucepan, stirring constantly until smooth and glossy. Carefully spoon the melted marshmallow into a piping bag or plastic bag, snipping the tip.
  6. Prepare the frosting by mixing powdered sugar with softened butter, milk, and vanilla extract until smooth and spreadable. Transfer to a piping bag fitted with a small round tip.
  7. Pipe small dollops of frosting onto each marshmallow ghost to form heads and bases, creating a ghostly figure. Use the melted marshmallow to pipe little oval shapes for the ghosts’ faces, adding extra detail if desired.
  8. Once all ghosts are decorated and the marshmallow faces are set, chill the brownies in the refrigerator for 15 minutes to firm up the frosting and marshmallow faces.
  9. Slice the brownies into squares, carefully lifting them out using the parchment overhang. Serve and enjoy these spooky, fudgy treats with their playful ghost decorations.

Notes

For best results, work quickly with the melted marshmallows to prevent them from setting before you shape the ghosts. You can also pipe the frosting directly onto the brownies for neatness. Feel free to add edible eyes or other decorations for extra spooky effects.