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

Scale

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