Looking for a fun and delicious treat to make this Halloween? These Halloween Ghost and Cousin It Brownies are the perfect combination of spooky and sweet! With a rich, fudgy brownie base and playful decorations, these treats are sure to be a hit at any Halloween party or gathering.
The ghost brownies feature adorable marshmallow ghosts draped in white chocolate, while the Cousin It brownies sport a textured chocolate “hair” with candy eyes peeking out.
Whether you’re baking with kids or whipping up some festive desserts for friends, this easy recipe will add a touch of ghoulish charm to your Halloween celebrations.
Tools & Equipment
- 23x23cm/9×9-inch pan
- 2 quarter baking sheets
- 2 small bowls
- Medium bowl
- Microwave save bowl
- Parchment paper
- Silicone spatula
- Whisk
- Wire rack
Recipe Tips
Create a Fudgy Brownie Base: Incorporating melted chocolate along with cocoa powder in the batter will enhance the fudgy texture and give a richer chocolate flavor. Do not overbake, for fudgy brownies, bake just until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can lead to dry, cake-like brownies.
Chocolate: You can use chocolate chips or chocolate bars for this recipe. Some of the chocolate will be melted and the other part will be folded into the batter. Make sure you use high quality chocolate. Trust me, you’ll taste it in every bite. I like to use the brand Callebaut.
Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process cocoa powder for a more delicate flavor.
Chill Brownies for Easier Cutting: Once cooled, placing the brownies in the fridge for a short time will firm them up, making it easier to cut clean squares.
Ingredients for Halloween Brownies
For the Base
- Butter adds richness and moisture to the brownies, making them dense and fudgy. It also contributes to the flavor, adding a slight creaminess. Melted butter is used in this recipe to combine with chocolate, enhancing the smooth texture.
- Semi-sweet Chocolate is the primary flavor component of the brownies. Part of the chocolate is melted with the butter to form the chocolate base, while the other part is folded into the batter to add chunks of chocolate throughout the brownies. This creates pockets of melted chocolate, contributing to a rich, fudgy texture.
- Granulated Sugar sweetens the brownies and helps achieve a crackly top. It also helps to retain moisture, which contributes to the fudgy texture.
- Light Brown Sugar adds sweetness and a bit of chewiness due to its molasses content. It also enhances the flavor depth and helps keep the brownies moist.
- Eggs act as a binding agent, providing structure to the brownies. They also add moisture and richness. Using eggs at room temperature helps achieve a more even and smooth batter.
- Vanilla Extract adds depth of flavor and enhances the chocolate taste, giving the brownies a more complex and well-rounded flavor profile.
- Cocoa Powder deepens the chocolate flavor and helps create a dense texture. Dutch-process cocoa has a smoother, less acidic taste than natural cocoa, which results in a richer chocolate flavor.
- All-Purpose Flour provides structure and binds the ingredients together. A small amount is used to keep the brownies dense and fudgy rather than cakey.
- Salt balances the sweetness and enhances the chocolate flavor. It also helps to bring out the other flavors in the brownies.
For Ghost & Cousin It Decoration
- Marshmallows are used to form the shape of the ghosts. They are placed on top of the brownies and shaped to create a rounded ghostly figure.
- White Chocolate is melted and poured over the marshmallow to create a smooth, ghost-like coating. It gives the appearance of a ghostly sheet draped over the figure and adds a creamy sweetness to the brownies.
- Semi-Sweet Chocolate is used as a base layer, before adding the eyes and the sprinkles to create hair-like details for Cousin It Brownies.
- Candy Eyes are used to add a fun, spooky touch to both the ghost and Cousin It designs. For the ghost, they can be placed on the white chocolate-covered marshmallow to give it a playful or eerie look. For Cousin It, the candy eyes peek out from under strands of chocolate “hair,” enhancing the character’s quirky appearance.
Directions – How to Make Halloween Brownies
Make the Base
Preheat the oven to 180°C/350°F and line a 23x23cm/9×9-inch pan with parchment, leaving an overhang on the sides. In a microwave-safe bowl, combine butter and 40g of the chocolate chips. Melt in 30-second increments, stirring in between until the mixture is completely smooth.
Add light brown sugar and granulated sugar, whisking until well combined. Stir in the eggs and vanilla extract. The batter will turn light brown and look a little dull.
Add the cocoa powder, flour, salt and the remaining chocolate chips. Fold it all in by using a silicone spatula. The batter will be very thick.
Spread the batter evenly in the pan and smooth the top. Bake for 30 minutes, then test with a toothpick to see if the brownies are done. If only a few moist crumbs are still visible, your brownies are done. Remove from the oven and let the brownies cool completely on a wire rack.
Make the Halloween Ghosts & Cousin It Brownies
Cut the brownies on a cutting board into small squares, using a sharp knife. Melt the white chocolate in 30-second intervals, stirring in between until smooth. Dip the top of a marshmallow into the melted white chocolate.
Place it on top of the brownie. Spoon a generous amount of melted white chocolate over the marshmallow. Adding more chocolate as needed to achieve an even coating. Finish off by placing candy eyes on top of the white chocolate while it’s still soft. Refrigerate the brownies for 15 minutes to set the chocolate.
Melt the semi-sweet chocolate in 30-second intervals, stirring in between until smooth. Dip a brownie in melted chocolate and place on a piece of parchment paper.
Add candy eyes and sprinkle generously with chocolate sprinkles. Refrigerate the brownies for 15 minutes to set the chocolate.
Storing and Freezing Instructions
Storage: Place the brownies in an airtight container to keep them fresh. They can be stored at room temperature for up to 3 days. If you want to extend their freshness, store the brownies in the fridge for up to a week. Just ensure they are in a tightly sealed container to prevent them from drying out.
Freezing Instructions: If you plan to freeze the brownies, it’s best to do so before adding any decorations. Allow the brownies to cool completely, then wrap them tightly in plastic wrap or aluminum foil. Place the wrapped brownies in an airtight container or a ziplock bag and freeze for up to 3 months.
Thawing: When you’re ready to enjoy the brownies, remove them from the freezer and let them thaw in the fridge for several hours or at room temperature for about 1-2 hours before decorating and serving.
My Summary for Halloween Brownies
Difficulty: Simple.
Taste: The brownies provide a deep, intense chocolate taste that’s slightly bittersweet, thanks to the combination of semi-sweet chocolate and cocoa. The white chocolate adds a sweet layer that contrasts with the darker chocolate base. The marshmallows contribute a mild vanilla flavor that enhances the overall sweetness. The candy eyes add a touch of extra sweetness.
Texture: The base has a dense, fudgy texture that’s moist and chewy. The marshmallow topping is soft and slightly gooey, adding a contrasting lightness to the dense brownies. The draped white chocolate forms a slightly firm layer, giving a smooth bite with a bit of a snap. The chocolate sprinkles add a bit of texture, with a slightly firm bite that contrasts with the fudgy brownie. The candy eyes add a little crunch, providing a playful texture variation.
Time: Making the batter takes about 20 minutes and baking time is about 30 minutes. Cooling the brownies takes about 60 minutes. Decorating takes 20-30 minutes. After decorating, chill the brownies for 15 minutes in the fridge to set the chocolate and decorations.
