Description
Halloween Brownies are a fun and spooky twist on classic brownies, featuring a moist brownie base topped with ghostly marshmallows coated in white chocolate and decorated with black candy eyes or mini chocolate chips. Perfect for festive parties and easy to make using a brownie mix.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 eggs at room temperature
- ½ cup avocado oil
- 3 tablespoon water
Toppings
- 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: Preheat oven and grease a 9×9-inch pan as directed on the brownie mix package. In a bowl, combine the brownie mix, 2 eggs, ½ cup avocado oil, and 3 tablespoons water. Mix until smooth. Pour batter into the pan and bake according to package directions for about 35 minutes. Let the brownies cool completely before proceeding.
- Cut and Add Marshmallows: Once cool, cut the brownies into squares. Place one large marshmallow in the center of each square.
- Melt White Chocolate: In a microwave-safe bowl, melt 1 cup white chocolate chips or candy melts in 30-second intervals, stirring until smooth and fully melted.
- Coat Marshmallows: Spoon the melted white chocolate over each marshmallow, allowing it to drip down the sides to create a ghostly shape.
- Create Ghost Faces: While the coating is still warm, melt the black candy melts in a microwave-safe bowl. Use a toothpick or small tool to dot eyes and mouths onto each ghost. Alternatively, press candy eyes or mini chocolate chips into the white chocolate to form ghost faces.
- Set the Chocolate: Allow the chocolate to set for 20 to 30 minutes at room temperature or refrigerate for 10 to 15 minutes to harden faster before serving.
Notes
- A box mix makes this recipe quick and reliable, but you can use your favorite homemade brownie recipe as a base.
- Ensure brownies are completely cooled before adding marshmallows and chocolate to prevent toppings sliding.
- Use standard large marshmallows for best results; mini marshmallows are not recommended.
- If white chocolate is too thick, add 1 teaspoon of coconut oil or vegetable shortening to thin it.
- For ghost face eyes, mini chocolate chips, black icing, or dots of melted chocolate can substitute candy eyes.
- Use a sharp knife dipped in warm water and dried between cuts to get neat brownie squares.
- Placing the brownies in the fridge for 10–15 minutes helps chocolate set 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.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
