Description
These Halloween Brownies feature rich, fudgy brownies topped with ghostly marshmallow figures coated in white chocolate and decorated with candy eyes or mini chocolate chips for a spooky, festive treat perfect for Halloween celebrations.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 eggs at room temperature
- ½ cup avocado oil
- 3 tablespoon water
Ghost Topping
- 16 large marshmallows
- 1 cup white chocolate chips or white candy melts
- 1 tablespoon black candy melts or candy eyes or mini chocolate chips
Instructions
- Prepare Brownies: Follow the package directions to prepare and bake the brownies in a greased 9×9-inch pan. Once baked, allow them to cool completely before cutting into squares.
- Add Marshmallows: Place one large marshmallow in the center of each brownie square to form the base of the ghost topping.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring after each interval until smooth and creamy.
- Coat Marshmallows: Spoon the melted white chocolate over each marshmallow, letting it drip down the sides to create a ghostly shape.
- Create Ghost Faces: While the white chocolate is still warm, melt the black candy melts in a microwave-safe bowl. Using a toothpick, draw eyes and a mouth on each ghost. Alternatively, press candy eyes or mini chocolate chips onto each to make the ghost faces.
- Set Chocolate: Allow the chocolate to set at room temperature for 20-30 minutes before serving to ensure the coating hardens properly.
Notes
- Using a box brownie mix keeps this recipe quick and reliable, but feel free to substitute with your favorite homemade brownie recipe.
- Ensure the brownies are completely cooled before adding marshmallows and chocolate to prevent toppings from sliding off.
- Use standard large marshmallows as mini marshmallows do not work as well for this decoration.
- If melted white chocolate is too thick, stir in 1 teaspoon of coconut oil or vegetable shortening to thin it for easier drizzling.
- If candy eyes are unavailable, mini chocolate chips, black icing, or dots of melted chocolate are excellent alternatives for decorating ghost faces.
- For neat brownie edges, use a sharp knife dipped in warm water and wiped dry between cuts.
- Placing the tray in the fridge for 10-15 minutes can help the chocolate harden faster.
- Store decorated brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
