Go Back

Halloween Ghost Brownies

Halloween ghost brownies are rich, fudgy chocolate squares topped with fluffy buttercream ghosts and mini chocolate chip eyes. Bake them in a 9x13-inch pan, cool completely, then pipe a tapered ghost onto each piece.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
cooling 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 655
Ingredients Equipment Method Notes

Ingredients
  

For the brownies and ghost frosting
  • 2 cup unsalted butter divided (1 tablespoon softened for greasing, 15 tablespoons for the brownies, and 1 cup softened for the frosting)
For the brownies
  • 2 cup granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp salt
For the ghost frosting
  • 4 cup powdered sugar
  • 3 tbsp heavy cream
  • 24 semisweet chocolate chips mini

Equipment

  • 1 9x13-inch metal baking pan
  • 1 electric mixer

Method
 

Bake the brownies
  1. Preheat the oven to 350°F.
  2. Grease the bottom and sides of a 9x13-inch metal baking pan with 1 tablespoon softened butter.
  3. Melt the remaining 15 tablespoons butter in a large bowl.
  4. Let the melted butter cool for 5 minutes.
  5. Whisk the sugar into the melted butter.
  6. Whisk in the eggs one at a time, then whisk in the vanilla.
  7. Add the flour, cocoa powder, and salt; stir until no dry streaks remain.
  8. Spread the batter evenly in the pan.
  9. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the brownies completely in the pan, about 2 hours.
Make the ghost frosting
  1. Beat the softened butter in a large bowl with an electric mixer until smooth, about 1 minute.
  2. Beat in the powdered sugar 1 cup at a time on low speed.
  3. Add the heavy cream and beat on medium-high until fluffy and firm enough to hold a piped shape, about 2 minutes.
Decorate
  1. Cut the cooled brownies into 12 pieces.
  2. Transfer the frosting to a zip-top bag.
  3. Snip a 1/2-inch opening from one corner.
  4. Pipe a tall, tapered ghost shape onto each brownie.
  5. Press 2 mini chocolate chips into each frosting ghost for eyes.

Notes

Let the brownies cool completely before piping so the frosting holds its shape. Store in an airtight container in the refrigerator for up to 5 days; these brownies can be frozen. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.