I still remember the first Halloween I made this Halloween Ghost Brownies Recipe for my kids’ school party, and I’ve made them every single October since. I love how a boxed brownie mix turns into something so cute with just a little chocolate ganache and a few candy ghosts on top.
Honestly, I was shocked at how easy the whole process was, even the “fancy” looking ghosts. If you’re searching for a halloween brownie recipe that looks impressive but takes almost no real effort, this is the one I keep coming back to. Trust me, once you make a batch of these marshmallow ghost brownies, you’ll want to make them every fall.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus about 30 minutes of cooling and setting time)
Ingredients
- 1 box brownie mix, prepared per package instructions – pick your favorite brand, or use a homemade batter if you’d rather skip the box.
- 7 ounces semi-sweet chocolate chips (about 1 ¼ cups) – these melt into the glossy ganache that holds the ghosts in place.
- ½ cup canned coconut milk (or heavy whipping cream) – stir the can well first, since coconut milk separates while it sits.
- ¾ cup white candy melts – this is what shapes into the little ghost bodies, so use a good quality brand for smoother melting.
- 1 tube black decorating frosting or gel – for the ghost eyes and mouths, and it saves you a step compared to melting chocolate.
- A tiny splash of vegetable oil (optional) – add this if your candy melts feel too thick to spread into a ghost shape.
Note: This recipe serves 16 brownies, so it’s perfect for a classroom party, a family gathering, or a small Halloween get-together.
Equipment You’ll Need
- 9×9-inch square baking pan – gives you the right thickness for fudgy brownie squares.
- Parchment paper – lets you lift the whole brownie slab out cleanly once it’s baked.
- Microwave-safe bowl – for melting your ganache and your candy melts without scorching them.
- Rubber spatula – helps you spread the batter and the ganache evenly.
- Offset spatula or the back of a spoon – perfect for smoothing candy melts into a ghost shape.
- Cookie sheet – to set your candy ghosts on while they firm up in the fridge.
- Sharp knife – for cutting clean, neat brownie squares once everything is chilled.
How to Make Halloween Ghost Brownies Recipe?
I promise this recipe is far less intimidating than it looks in photos. Once you break it down, it’s really just baking a pan of brownies, making a simple two-ingredient ganache, and shaping a handful of candy ghosts. Here’s exactly how I do it every time.
Step 1: Prep the Pan and Oven
I always start by preheating my oven to 350°F. Then I spray my 9×9-inch pan with nonstick spray and line it with parchment paper, letting the edges hang over two sides. This little trick makes lifting the finished brownies out so much easier later.
Step 2: Bake the Brownies
Next, I mix the brownie batter according to the package directions and pour it into my prepared pan. I bake it as directed, usually around 30 to 35 minutes, then let it cool completely on the counter. Skipping this cooling step is one mistake I made once, and the ganache slid right off.
Step 3: Make the Chocolate Ganache
While the brownies cool, I heat the coconut milk in a microwave-safe bowl for about 30 to 40 seconds, just until it starts to bubble. Then I stir in the chocolate chips until the whole mixture turns smooth and glossy. I let it sit for around 30 minutes to thicken before using it.
Step 4: Frost the Brownies
Once my ganache has cooled and thickened slightly, I pour it evenly over the cooled brownies. I use an offset spatula to spread it into an even layer, right to the edges of the pan, so every square gets covered.
Step 5: Shape the Candy Ghosts
For the ghosts, I melt the white candy melts in the microwave in short bursts, stirring between each one. I drop small teaspoon-sized dollops onto a parchment-lined cookie sheet, then use the back of a spoon to swoop each one into a ghost shape with a slightly wavy bottom edge.
Step 6: Chill and Decorate
I pop the tray of candy ghosts into the fridge for about 15 minutes, or until they’re fully set. Then I pipe on two little dots and a small “o” mouth using the black frosting, which instantly gives each one so much personality.
Step 7: Assemble and Serve
Finally, I lift the ganache-covered brownies out using the parchment overhang, cut them into 16 squares, and press a candy ghost gently onto the top of each one. They’re ready to serve right away, or chilled for a firmer bite.
Additional Tips for Making This Recipe Better
I’ve made these ghost brownies more times than I can count, so here’s what I’ve learned along the way.
- I always let my brownies cool completely before pouring the ganache, or it just melts and slides right off.
- I stir my coconut milk really well before measuring, since it separates in the can and can throw off the texture.
- I like chilling my ganache-topped brownies for 20 minutes before cutting, since it gives me much cleaner squares.
- I keep a toothpick nearby to fix any smudged ghost faces before the black frosting fully sets.
- I make a few extra candy ghosts, because a couple always crack or break when I’m lifting them off the parchment.
Common Mistakes to Avoid
- I once rushed the ganache and poured it while it was still hot, and it soaked straight into the brownie instead of sitting on top.
- I forgot to line my pan with parchment paper the first time, and getting the brownies out in one piece was nearly impossible.
- I used cold coconut milk straight from the fridge once, and it made the ganache seize up instead of turning smooth.
- I tried spreading candy melts too thick, and they never really looked like ghosts, just white blobs.
- I skipped chilling the candy ghosts before adding the black frosting, and the eyes smeared instantly.
How to Serve Halloween Ghost Brownies?
I love setting these out on a black or dark orange platter, since the contrast makes the white candy ghosts really pop against the chocolate. A light dusting of powdered sugar around the edges gives them a nice “fog” effect for photos.
If I’m hosting a bigger party, I’ll pair the platter with a few other spooky bites, and my easymummy brownies recipe is one of my favorite things to serve right alongside these for a fun brownie double feature. A cold glass of milk or a mug of warm apple cider makes the perfect drink pairing for either treat.
Variations
- Swap the white candy melts for white chocolate chips if that’s easier to find at your local store.
- Use dark chocolate chips instead of semi-sweet for a deeper, more intense ganache flavor.
- Try a sugar-free chocolate chip blend and a sugar-free candy melt if you’re watching your sugar intake.
- Go dairy-free by using coconut milk in the ganache and dairy-free chocolate chips throughout.
- Add a handful of mini marshmallows or Halloween sprinkles on top for extra texture and color.
- If your family loves variety, my Oreo pops recipe is another easy no-bake option to round out your dessert table.
Nutritional Information
Here’s a rough estimate per brownie square, though this will vary depending on your exact brands and portion sizes.
- Calories: approximately 180-210 kcal
- Protein: approximately 2 grams
- Carbohydrates: approximately 26 grams
- Fat: approximately 9 grams
Make Ahead and Storage
You can make these ghost brownies up to two days ahead of time. Just store the fully assembled brownies in an airtight container in the refrigerator, since the ganache stays soft at room temperature.
For leftovers, keep them chilled and covered, and they’ll stay fresh for about 4 to 5 days in the fridge. I don’t recommend freezing them once the candy ghosts are attached, since the texture of the candy melts changes after thawing.
If you do want to freeze ahead, freeze just the baked, unfrosted brownie layer wrapped tightly in plastic wrap for up to a month, then thaw, frost, and decorate closer to your party.
Why You’ll Love This Recipe?
This recipe has earned a permanent spot on my Halloween baking list for a few simple reasons.
- It’s incredibly easy to make. Starting with a boxed mix means there’s no complicated scratch baking involved, and even beginner bakers can pull this off with confidence.
- It’s a fun activity for kids. Shaping the ghosts and piping on the little faces is something my kids genuinely look forward to helping with every year.
- It’s easy to customize. Between dairy-free swaps, dark chocolate options, and different toppings, you can easily adjust it to fit your family’s needs.
- It looks far fancier than the effort it takes. Guests always assume these took hours, when really it’s just a few simple steps.
- It’s a crowd-pleaser at every party. Between the fudgy brownie base and the cute marshmallow ghost brownies on top, there’s rarely a square left on the platter.
FAQs
Can I use a homemade brownie recipe instead of a box mix?
Yes, absolutely. Just make sure your brownies are fully cooled before adding the ganache so it doesn’t melt off.
Can I substitute heavy cream for coconut milk?
Yes, heavy whipping cream works as a one-to-one substitute and gives a slightly richer ganache flavor.
How far in advance can I make these Halloween brownies?
I usually make them up to two days ahead and store them covered in the refrigerator until party time.
What can I use instead of candy melts for the ghosts?
White chocolate chips work well too, just melt them gently and add a touch of oil if the consistency feels too thick to shape.
Why did my ganache turn out grainy or seized?
This usually happens if the coconut milk or cream gets too hot too fast, so heat it in short bursts and stir often for a smooth finish.
Halloween Ghost Brownies Recipe
Ingredients
Method
- I always start by preheating my oven to 350°F. Then I spray my 9×9-inch pan with nonstick spray and line it with parchment paper, letting the edges hang over two sides. This little trick makes lifting the finished brownies out so much easier later.
- Next, I mix the brownie batter according to the package directions and pour it into my prepared pan. I bake it as directed, usually around 30 to 35 minutes, then let it cool completely on the counter. Skipping this cooling step is one mistake I made once, and the ganache slid right off.
- While the brownies cool, I heat the coconut milk in a microwave-safe bowl for about 30 to 40 seconds, just until it starts to bubble. Then I stir in the chocolate chips until the whole mixture turns smooth and glossy. I let it sit for around 30 minutes to thicken before using it.
- Once my ganache has cooled and thickened slightly, I pour it evenly over the cooled brownies. I use an offset spatula to spread it into an even layer, right to the edges of the pan, so every square gets covered.
- For the ghosts, I melt the white candy melts in the microwave in short bursts, stirring between each one. I drop small teaspoon-sized dollops onto a parchment-lined cookie sheet, then use the back of a spoon to swoop each one into a ghost shape with a slightly wavy bottom edge.
- I pop the tray of candy ghosts into the fridge for about 15 minutes, or until they’re fully set. Then I pipe on two little dots and a small “o” mouth using the black frosting, which instantly gives each one so much personality.
- Finally, I lift the ganache-covered brownies out using the parchment overhang, cut them into 16 squares, and press a candy ghost gently onto the top of each one. They’re ready to serve right away, or chilled for a firmer bite.
Notes
- I always let my brownies cool completely before pouring the ganache, or it just melts and slides right off.
- I stir my coconut milk really well before measuring, since it separates in the can and can throw off the texture.
- I like chilling my ganache-topped brownies for 20 minutes before cutting, since it gives me much cleaner squares.
- I keep a toothpick nearby to fix any smudged ghost faces before the black frosting fully sets.
- I make a few extra candy ghosts, because a couple always crack or break when I’m lifting them off the parchment.
