Ghost Brownies Recipe

If you’re looking for a fun and spooky twist on classic brownies, you’re going to love this Ghost Brownies Recipe. These aren’t just your average chocolate squares; they have a secret layer of homemade salted caramel sauce that oozes out when you bite into them, plus adorable ghostly marshmallows that give them a playful Halloween vibe. I absolutely love how this turns out because it’s indulgent, festive, and pretty much guaranteed to make your family or guests go crazy. Stick with me, and I’ll walk you through every step to make sure your Ghost Brownies come out perfect!

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Ingredients You’ll Need

This Ghost Brownies Recipe calls for ingredients that come together to create layers of flavor and texture. I recommend using good-quality chocolate because it really makes a difference — I’m partial to Lindt 70% dark chocolate for the rich taste it brings. And don’t skip the salted caramel; I’ll show you a simple way to make it at home that’s pure magic.

• Unsalted butter: Divided into two amounts; use softened for caramel and chunks for melting with chocolate.
• Dark chocolate (70% cocoa solids): Choose a good-quality bar for a deep, intense chocolate flavor.
• Large eggs: At room temperature so they blend easily into the batter.
• White caster sugar: For sweetness and moisture in the brownie base.
• Self-raising flour: Adds structure without making the brownies too cakey.
• Granulated sugar: Used for making the salted caramel; don’t substitute as the texture depends on it.
• Double cream: At room temperature helps make the caramel rich and smooth.
• Salt: Just enough to give the salted caramel that perfect balance of sweet and salty.
• Large white marshmallows: For ghostly toppers that add whimsy and extra fluff.
• White chocolate: Melts beautifully for decorating the ghosts.
• Chocolate writing icing: For drawing spooky faces on the marshmallow ghosts.

Variations

One of the best parts about this Ghost Brownies Recipe is how easy it is to make your own. I love experimenting with different toppings and tweaks based on what I have on hand or who I’m baking for. Feel free to make it truly yours!

• Nutty Upgrade: Adding chopped pecans or walnuts to the brownie batter gives a lovely crunch that balances the gooey caramel.
• Dairy-Free Option: Swap the butter and cream for coconut oil and coconut cream, and use dairy-free chocolate to keep it vegan-friendly.
• Spiced Ghost Brownies: Sprinkle a dash of cinnamon or chili powder into the batter for a subtle warmth that’s unexpected but delightful.
• Mini Ghost Brownies: Use a mini muffin tin to create bite-sized versions perfect for parties or lunchboxes.

How to Make Ghost Brownies Recipe

Step 1: Melt Butter and Chocolate Like a Pro

Start by melting 150g of unsalted butter and 150g of dark chocolate together. I like to do this gently over a double boiler because it prevents the chocolate from scorching. Stir frequently until silky smooth, then set aside to cool slightly. This step is crucial for a glossy brownie batter that bakes into fudgy perfection — rushing or overheating can ruin the texture!

Step 2: Whisk Eggs and Sugar to Light and Fluffy

In another bowl, whisk 2 large room-temperature eggs with 220g of white caster sugar until pale and fluffy. This adds air to the batter, helping balance the dense chocolate with a little lift. If you have a stand mixer, this will take about 4–5 minutes. Patience here makes a big difference.

Step 3: Combine Chocolate Mixture and Egg Mixture

Gently fold the cooled chocolate mixture into the egg mixture, taking care not to knock out too much air. Use a spatula and mix just until combined. Then, sift 150g of self-raising flour over the batter and fold through carefully. This ensures your brownies have structure without becoming cakey.

Step 4: Make the Salted Caramel Layer

This is the secret star of the Ghost Brownies Recipe! In a small saucepan, melt 100g granulated sugar over medium heat until it turns a deep amber color — keep an eye on it because it can go from perfect to burnt quickly. Remove from heat and stir in 40g softened unsalted butter, 100g double cream, and ½ teaspoon salt. Stir until smooth and silky, then let it cool slightly while you prepare the rest.

Step 5: Layer Your Brownie Batter

Pour half of the brownie batter into your prepared baking tin and spread evenly. Next, pour your cooled salted caramel over the batter, gently smoothing it out. Finally, dollop and spread the remaining brownie batter over the top — it’s okay if the caramel peeks through in spots; that’s part of the fun!

Step 6: Bake and Let Cool

Bake in a preheated oven at 175°C (350°F) for about 20 minutes. You’ll want the edges set but the center still a little gooey—this ensures fudgy brownies that don’t dry out. After baking, let the brownies cool completely; this makes cutting cleaner and sets the caramel layer nicely.

Step 7: Decorate with Marshmallow Ghosts

Take your 12 large white marshmallows and gently press them slightly into the cooled brownies. Melt your white chocolate and drizzle or spread a bit over each marshmallow for a ghostly glow. Once set, use chocolate writing icing to draw cute or spooky ghost faces. This part is as fun as it is delicious, and kids love helping out!

How to Serve Ghost Brownies Recipe

Garnishes

I usually keep garnishes simple because the brownie ghosts are already so charming. But a light dusting of powdered sugar or a drizzle of warm chocolate sauce can give a fancy touch if you’re serving to guests. Sometimes I sprinkle crushed candy corn around for a festive flair that pairs perfectly with the spooky theme.

Side Dishes

These brownies shine as a dessert on their own, but if you want to keep the party going, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. A cup of rich coffee or creamy hot chocolate rounds out the comforting vibe perfectly—my go-to pairing on chilly evenings.

Creative Ways to Present

For Halloween parties, I’ve arranged mini graham cracker tombstones around the brownies on a black platter, adding edible “spider webs” with spun sugar or piped icing. Another fun trick: serve individual ghost brownies in clear cups with a little squirt of whipped cream “fog” on top for an eerie effect that wows your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Ghost Brownies in an airtight container at room temperature for up to 3 days. This keeps the texture soft and the marshmallow ghosts from drying out too much. If your kitchen is warm, you might prefer the fridge, but I find that can toughen the brownies a bit.

Freezing

If you want to save some for later, I recommend cutting the brownies before freezing. Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

To reheat, pop a brownie piece in the microwave for about 15-20 seconds just to warm up the caramel and soften the chocolate slightly—don’t overheat or you’ll melt the marshmallow faces. Alternatively, a quick zap in a warm oven (150°C / 300°F) for 5-7 minutes does the trick without drying them out.

FAQs

Final Thoughts

This Ghost Brownies Recipe has become one of my favorite go-to treats whenever I want to impress without spending hours. The mix of fudgy chocolate, gooey salted caramel, and those adorable marshmallow ghosts creates a dessert that’s both playful and seriously delicious. Whether you’re baking for Halloween, family, or just because, I promise you’ll enjoy every spooky bite. Give it a try, and let me know how your own ghostly creations turn out!

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