Spooky Ghost Brownies – Fudgy, Fun & Frightfully Delicious 👻

Halloween is that magical time when even desserts get to dress up — and these Spooky Ghost Brownies are ready for the party! Rich, chocolatey brownies topped with gooey marshmallow ghosts make for a treat that’s part adorable, part spooky, and 100% irresistible.

The inspiration for these brownies came one October afternoon when the air smelled like cinnamon and every store window was filled with pumpkins. I wanted a dessert that felt festive but still cozy — something fun for kids and nostalgic for adults. The result? Brownies so fudgy they melt in your mouth, crowned with playful little marshmallow ghosts that seem to float right off the pan.

They’re simple to make, incredibly fun to decorate, and always a hit at Halloween parties, bake sales, or family movie nights. Whether you make them with the kids or for your own sweet tooth, they’ll bring plenty of boo-tiful cheer to your table.

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Ingredients:

For the Brownies:

• 1 cup unsalted butter (2 sticks)
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 cup semi-sweet chocolate chips (optional for extra fudginess)

For the Ghost Topping:

• 1 ½ cups mini marshmallows (or 12 large marshmallows)
• ½ cup white chocolate chips (optional, for added stability)
• Candy eyes or mini chocolate chips for decoration

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Instructions:

1. Preheat the oven:
   Set oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper.
2. Make the brownie batter:
   In a large saucepan, melt butter over medium heat. Remove from heat and whisk in sugar until glossy. Add eggs one at a time, whisking well after each. Stir in vanilla.
3. Combine dry ingredients:
   In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips if using.
4. Bake:
   Pour the batter into prepared pan, spread evenly, and bake 25–30 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Don’t overbake — you want them fudgy!
5. Cool and cut:
   Allow brownies to cool completely before cutting into 9 or 12 squares.
6. Make the ghosts:
   Place a few mini marshmallows (or one large one) on each brownie. Microwave 4–6 brownies at a time for about 8–10 seconds — just enough for the marshmallows to puff slightly.
7. Shape the ghosts:
   Using a spoon or spatula, gently pull the melted marshmallow upward to form a ghostly shape with a pointed top. Work quickly before they set!
8. Add faces:
   Press candy eyes or mini chocolate chips into each ghost before they cool. For an extra spooky effect, drizzle a little melted chocolate around them.
9. Serve or store:
   Let set for 15–20 minutes, then serve or store covered at room temperature for up to 3 days.

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Tips & Tricks

• Perfect fudgy texture: Don’t overmix your batter and remove brownies when slightly underdone in the center.
• Quick ghost hack: Use marshmallow fluff in a piping bag to create instant ghost shapes.
• Double the batch: These disappear fast — make two pans if feeding a crowd!
• For crispy tops: Sprinkle extra sugar on top before baking for a slight crunch.
• Clean slices: Chill brownies before cutting for neat edges.

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Variations

• Pumpkin Ghost Brownies: Add ¼ cup pumpkin purée and a dash of cinnamon to the batter.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose.
• Mint Ghosts: Add ½ teaspoon peppermint extract for a minty twist.
• Mummy Brownies: Drizzle white chocolate “bandages” instead of marshmallow ghosts.

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Serving Suggestions

Serve these spooky brownies on a Halloween dessert table, alongside candy corn and caramel apples. Pair them with hot cocoa, spiced cider, or pumpkin lattes for the ultimate cozy combo.

For a fun kid-friendly twist, turn decorating into an activity — set up a “ghost station” with candy eyes, sprinkles, and colored gels so everyone can design their own sweet spirit.

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Storage Information

Keep brownies covered at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw and warm slightly before serving to revive that fudgy texture.

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FAQ

Can I use boxed brownie mix?
Yes — simply bake according to box directions and then follow the topping steps.

Do I need candy eyes?
Not necessarily! Mini chocolate chips or even black icing dots work perfectly.

Can I make the ghosts ahead of time?
It’s best to decorate right before serving to keep the marshmallows soft and fluffy.

Can I make these dairy-free?
Use dairy-free butter and dark chocolate — the flavor stays rich and delicious.

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History / Fun Facts

Brownies first appeared in the late 1800s as a quick, fudgy dessert between a cookie and a cake. Over time, they became a beloved base for creative toppings — and when Halloween came around, bakers couldn’t resist giving them a playful twist.

The idea of marshmallow “ghosts” rose in popularity thanks to easy-melt marshmallows and creative baking bloggers. Combining spooky flair with the nostalgic charm of brownies made this a seasonal classic.

Each bite of Spooky Ghost Brownies captures Halloween in flavor form: rich chocolate, sweet marshmallow, and a touch of whimsy that makes everyone smile — from the littlest goblins to grown-up trick-or-treaters. 👻🍫