Halloween Ghost Brownies – Easy Halloween Dessert For Spooky Party Treats

Ghost brownies are a Halloween baking project disguised as dessert. You get that rich, cocoa-packed base of a homemade brownie, then swirl marshmallow frosting into tall, ghostly peaks right on top. These little ghosts don’t ask for much. No fondant, no piping skills. Just a warm brownie, a soft marshmallow, and two chocolate chips for eyes.

This recipe lands right between spooky snacks and cozy fall baking. It looks festive but feels familiar. You’re not dealing with dry cookies or candy overload. These are moist, thick Halloween brownies that happen to look like tiny ghosts.

Why This Recipe Works for Halloween Food Treats

Halloween desserts often end up more about looks than taste. But these deliver both. The brownie base has depth from cocoa and brown sugar, and the marshmallow topping adds a chewy contrast. Kids love the look. Adults usually go back for seconds.

The recipe is practical. The marshmallow topping uses simple ingredients you likely already have. The chocolate eyes? Store-bought chips. There’s room for tweaks, but you don’t need any.

Making the Brownie Base

The brownie itself begins with melted butter, sugar, and a touch of vanilla. That gives the base its glossy finish and chewy bite. I use both granulated and light brown sugar to round out the flavor. You want it rich but not cloying.

Cocoa powder brings the intensity. Plain flour and a little baking powder keep the structure right where you want it, fudgy, not cakey. If you add walnuts, you’ll get a bit of crunch. I usually toss in some chopped walnuts and a handful of chocolate chips when I want extra texture.

You’ll bake these in a square tin, lined with parchment. Let the edges crack, and don’t worry if the center still looks slightly under. Once cooled, that gooey center firms into the most satisfying bite.

Comparison Note: Cocoa Powder vs Melted Chocolate

I’ve made ghost brownies with both melted chocolate and cocoa powder in the base. Melted chocolate gives you more fat and a denser, truffle-like result. But cocoa powder creates better balance. It blends into the butter quickly and avoids clumping. For this recipe, cocoa powder wins. You want the ghost topping to shine against a structured, but soft, brownie.

Whipping the Marshmallow Topping

This part feels like magic. You’ll bloom powdered gelatin, then pour in a hot sugar syrup made from sugar, water, and corn syrup. Once combined, the mixture gets whipped into peaks.

The texture shifts fast you’ll go from liquid to glossy marshmallow in under ten minutes. I always lightly grease my piping bag before filling it. It’s a small step that makes a big difference. Without it, the marshmallow sticks and refuses to cooperate.

Piping and Decorating the Ghost Faces

Work quickly. Pipe tall blobs onto each brownie, pulling upward to get that signature ghost tail. Don’t worry if a few lean or droop. That’s part of their charm.

While the topping is still soft, press two chocolate chips or candy eyes into each ghost. It gives them personality. Let the ghosts sit at room temperature until they firm up completely. This usually takes about an hour.

You can make these a few hours in advance, but don’t cover them too tightly or the marshmallow might get sticky. I usually store mine in a shallow container with a loose sheet of parchment over top.

More Halloween Baking Ideas to Try

Pair these ghost brownies with other Halloween desserts for a playful spread. The Ghost Cookie Cake brings the same theme in a larger format.

If you want something richer, the Vampire Brownies use a cherry filling that surprises people on the first bite.

Or go full nostalgic with the Mummy Brownies. Kids love peeling off the candy bandages.

Serving Tips and Storage Advice

Ghost brownies hold their shape best when served the same day. The marshmallow stays light and bouncy. If you want to make them ahead, bake the brownies the night before and add the ghosts the next morning.

For serving, I like to slice them ahead and place each ghost on a cupcake liner. It makes them easier to grab without squishing the topping. These pair well with apple cider, warm or cold. They also go nicely alongside the Ghost Cocktail for the grown-up crowd.

Avoid refrigerating. It changes the texture of the marshmallow and dries the brownie.

Before You Go, Pin and Say Hello

These brownies bring Halloween baking back to what works: simple ingredients, bold visuals, and something everyone wants to eat. Save this ghost brownies recipe to your Halloween Desserts board and make it part of your fall baking plan.

I’d love to know if you gave them googly eyes, sprinkles, or your own twist. Share how they turned out in the comments. Questions welcome too—this is the kind of spooky food that gets better with ideas shared.