Ghost Brownies
Add a spooky twist to your next baking creation this Halloween. These ghost brownies are easy to make and have the most amazing fudgy texture. Kids of all ages will love this treat!
No tricks, just treats when it comes to Halloween! If you enjoy adding a festive spin to your baking this time of year, then I have a recipe for you! Ghost brownies combine chocolaty brownies with white chocolate ghost toppers for a hauntingly fun dessert. Halloween cupcakes are another spooktacular treat!
Why You’ll Love This Recipe
- Spooky fun! What’s not to love about a few ghostly brownies on Halloween?
- Reliable recipe. The base for this recipe is my go-to brownie recipe, which always turns out fudgy and chocolaty. A simple icing and easy to melt white chocolate wafers make ghosts simple too!
- Versatile. Short on time? Use boxed brownie mix and follow the instructions for the icing and ghost for a semi-homemade treat.
Ingredient Notes
- Chocolate: Use good quality bittersweet or semisweet chocolate. I suggest Ghirardelli or Guittard. You can chop the chocolate or use chips.
- Cocoa powder: Unsweetened cocoa powder is used in the brownie batter and the icing.
- Butter: Use unsalted butter cut into quarters. In a pinch, you can use salted butter and omit the salt, but typically it’s best to add it yourself so you have control over the amount.
- White chocolate melting wafers: To make the ghosts, melt white chocolate. The melting wafers are easier to melt and can be found at your local grocery store in the baking aisle.
- Black icing: To decorate faces on the ghosts, have a squeeze tube of black icing.
- Confectioners’ sugar: Also known as powdered sugar, this sweetens the icing.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Make brownie bites. Looking for a bite-sized treat? Use my mini brownie bite recipe and top them with the chocolate icing and ghosts from this recipe!
Add some spooky sprinkles. For more festive fun, add some sprinkles on top of the icing. I like these gravestone and bone sprinkles for a haunted grave yard effect.
Semi-homemade. In a hurry? Use your favorite boxed brownie mix (mine is Ghirardelli) and use the instructions from my recipe for the chocolate icing and ghost decorations.
How to Make Ghost Brownies
- Start by making the brownie batter. Place butter and chocolate in a double boiler and melt it slowly. Remove from heat and stir in the cocoa powder. Set aside.
- In the bowl of an electric mixer, beat sugar and eggs until light in color. Add vanilla and salt, then mix in the cooled chocolate mixer.
- Stir in the flour by hand.
- Transfer the batter to an 8×8 metal baking pan and bake at 350 F for 25 to 30 minutes. Cool completely.
- Make the ghosts. Melt the white chocolate wafers, then use a teaspoon to spoon some melted chocolate onto a parchment-lined baking sheet. Use the back of the spoon to spread the chocolate into a ghost shape.
- Use black icing to dot each ghost with eyes and a mouth. Place baking sheet in the refrigerator to let the chocolate harden.
- For the chocolate icing, Whisk together the confectioners’ sugar, cocoa powder, water and salt.
- Spread icing over cooled brownies. Cut into squares, then top with the ghosts.
Expert Tips
Use good quality chocolate. Not only is it easier to melt, but it determines the taste of the dessert. I prefer Ghirardelli, but Guittard is also a good choice. For white chocolate, I suggest using melting wafers since it’s easier to work with.
Don’t over-bake. Brownies are done when the edges are set and the top is shiny and crackly. This is a very fudgy brownie recipe, but you can still use the toothpick test to make sure the center isn’t underbaked.
Let the brownies cool completely. If they are still warm when the icing and decoration is added, the ghosts will melt and lose their shape.
Make Ahead and Storage Tips
Make ahead the ghosts and keep them in the refrigerator for up to 3 days. Once hardened, I suggest loosely covering them with plastic wrap or placing in an airtight container so they don’t absorb any odors.
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
Freeze for up to 3 months. After the brownies have cooled, wrap them in plastic wrap, then aluminum foil to prevent freezer burn. Store in the freezer, then defrost in the refrigerator before bringing to room temperature.
Recipe FAQ
They may have been over-baked or too much flour was added. Use an oven thermometer for accurate oven temperature and a kitchen scale for accurate measuring.
White chocolate has a lower melting temperature and can seize more easily when heated. It’s also crucial that it doesn’t come in contact with moisture. I find that white chocolate melting wafers work best (see more about melting chocolate).
Related Recipes
Check out these spooky treats to make for Halloween!
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Get the Recipe: Ghost Brownies
Ingredients
Brownies
- 1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate, chopped (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
Ghost Decoration
- ½ cup white chocolate melting wafers
- Mini squeeze tube of black icing
Chocolate Icing
- ½ cup (60 g) confectioners’ sugar, sifted
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon water
- Pinch of salt
Instructions
Brownies
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
- Pour batter in prepared baking pan. Spread evenly. Bake the brownies for 25 to 30 minutes. Let the brownies cool completely in the pan.
Ghost Decoration
- Place white chocolate melting wafers in a microwave-safe bowl. Heat on 50% power level in the microwave for 90 seconds, stopping to stir every 30 seconds until melted.
- Line a cookie sheet with parchment paper. Spoon about 1 teaspoon of melted white chocolate onto the parchment paper. Use the back of the spoon to spread the white chocolate into a ghost shape. Repeat 15 more times.
- Use the black icing to dot the ghosts with two eyes and a mouth. Place the cookie sheet in the refrigerator so the chocolate hardens.
- Once the brownies are cooled, make the chocolate icing on top. Whisk together ½ cup confectioners’ sugar, 1 Tablespoon cocoa powder, 1 tablespoon water and a pinch of salt. Spread over cooled brownies.
- Cut brownies into squares, then top with a white chocolate ghost.
