Easy Halloween Ghost Brownie Recipe
Introduction
Celebrate Halloween with these easy and festive ghost brownies. Soft chocolate brownies topped with a rich ganache and adorable white candy melt ghosts make this treat both delicious and fun for any spooky occasion.
Ingredients
- 1 box brownie mix, prepared according to package instructions (Gluten Free Krusteaz brand used; regular mix works too)
- 7 ounces semi-sweet chocolate chips (about 1 ¼ cups)
- ½ cup coconut milk from the can (or heavy whipping cream)
- ¾ cup white candy melts, melted (add a little oil if too thick)
- 1 tube store-bought black frosting
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9″ x 9″ square baking pan with non-stick cooking spray. Line the pan with parchment paper, allowing the paper to extend over two sides for easy brownie removal. Set aside.
- Step 2: Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and bake as directed. Let the brownies cool completely.
- Step 3: In a medium microwave-safe bowl, heat the coconut milk or heavy cream on high until it just starts to bubble (about 30–40 seconds). Stir in the chocolate chips until melted and smooth. Allow the ganache to cool for about 30 minutes. Pour the ganache over the cooled brownies and spread evenly.
- Step 4: Melt the white candy melts in a microwave-safe bowl according to package instructions. Drop teaspoon-sized dollops onto a parchment-lined cookie sheet, then use an offset spatula or the back of a spoon to shape each dollop into a ghost shape. Refrigerate for 15 minutes or until set.
- Step 5: Use black frosting to pipe eyes and mouths on the candy ghosts. Place decorated ghosts onto the ganache-topped brownies. Cut into 8 larger squares or 16 smaller ones, then serve.
Tips & Variations
- If your candy melts are too thick, adding a small amount of vegetable oil can help achieve a smoother consistency for easier shaping.
- Substitute coconut milk with heavy cream for a richer ganache flavor.
- Try using dark chocolate chips for a more intense chocolate ganache.
- For a larger batch, double the recipe and use a 9″ x 13″ pan, adjusting baking time as needed.
Storage
Store leftover brownies in an airtight container at room temperature for up to 3 days. To keep the candy ghosts intact, avoid refrigerating for long periods if possible. Reheat brownies gently in the microwave for a few seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of coconut milk or heavy cream?
Regular milk is thinner and may not create a thick ganache, so it’s best to use coconut milk or heavy cream for the right consistency and richness.
How do I prevent the candy ghosts from melting or losing shape?
Make sure the candy melts are fully set in the refrigerator before decorating. Store the finished brownies in a cool area and avoid heat or humidity to keep the shapes firm.
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Easy Halloween Ghost Brownie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 large or 16 small squares 1x
- Diet: Gluten Free
Description
Celebrate Halloween with these Easy Halloween Ghost Brownies featuring a rich chocolate base topped with smooth ganache and adorable white candy ghost decorations. Perfect for festive parties, these gluten-free brownies combine decadent chocolate flavors with fun spooky accents for a treat that’s both delicious and visually charming.
Ingredients
Brownie Base
- 1 box brownie mix (Gluten Free Krusteaz brand used; regular brownie mix can be substituted)
Chocolate Ganache
- 7 ounces semi-sweet chocolate chips (about 1 ¼ cups)
- ½ cup coconut milk (from the can) or heavy whipping cream
Ghost Decorations
- ¾ cup white candy melts, melted (add a little oil if too thick)
- 1 tube store bought black frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9″ x 9″ square baking pan with non-stick cooking spray, then line it with parchment paper, letting the paper extend over two sides for easy removal of the brownies after baking. Set aside.
- Mix and Bake Brownies: Prepare the brownie mix according to the package instructions. Pour the batter into the prepared pan and bake as directed on the package. Once baked, let the brownies cool completely in the pan.
- Make Chocolate Ganache: Place the coconut milk or heavy cream in a microwave-safe bowl and heat on high until it just starts to bubble, about 30-40 seconds. Stir in the semi-sweet chocolate chips until fully melted and smooth. Allow the ganache to stand at room temperature for about 30 minutes until it cools and thickens slightly. Pour this ganache evenly over the cooled brownies.
- Create Ghost Decorations: Melt the white candy melts in a microwave-safe bowl following package instructions, adding a little oil if the mixture is too thick. Using a teaspoon, scoop dollops onto a parchment-lined cookie sheet. Use an offset spatula or the back of a spoon to shape each dollop into a ghost-like shape. Refrigerate for 15 minutes or until set.
- Add Facial Details: Using the black frosting tube, draw eyes and mouths onto the set white candy ghosts to create a spooky expression.
- Assemble and Serve: Place the decorated ghost candies on top of the ganache-covered brownies. Cut into 8 larger squares or 16 smaller squares and serve chilled or at room temperature.
Notes
- Using coconut milk makes this recipe dairy-free; heavy cream can be used for a richer ganache.
- For smoother ganache, ensure the chocolate and cream are at similar warm temperatures when combined.
- If candy melts are too thick, add a teaspoon of vegetable oil to achieve better consistency.
- These brownies can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the size of the ghost decorations depending on preference.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Halloween brownies, ghost brownies, gluten free dessert, chocolate brownies, holiday treats, spooky dessert
