Halloween Ghost Brownies will be a spooky addition to your Halloween festivities! An easy Halloween dessert recipe for homemade brownies with a whipped topping and sugar eyes, these Halloween brownies will be a ghostly sweet treat for everyone.
Ghost Brownies Recipe
With all that candy the kids get on Halloween, they’ll still need Halloween desserts. You must think I’m crazy for saying that and when my four boys were growing up I never would have.
But now that I’m a grandma of eight and can spoil my little loves, I’m all for giving them more treats! Grandmas can do that! LOL
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This is my classic cocoa powder brownie recipe that easily tranforms into brownie Halloween treats. When you make our Halloween Ghost Brownies recipe a homemade brownie comes to life when topped with whipped topping, candy eyes and a chocolate chip mouth!
I use a tulip cookie cutter that you can use again later to actually make tulip cookies or brownies. Simply turn the cutter upside down to make your “spooktacular” ghost brownies, spread whipped topping over the top and add sugar eyes and a chocolate chip for a ghostly mouth that’s screaming “Boo”! There are several cutters you can choose from including one that is both an actual ghost cookie cutter and a flower too!
You will have some brownie scraps left after cutting out the ghosts and they are always good for sprinkling over ice cream, adding to a milkshake or even crumbling up and pressing onto frosting on a cake or cupcakes! The delicious possibilities are endless!
It’s time to get in the Halloween spirit and I can’t think of a better way to do that than with these hauntingly good spooky brownies that will be the hit of everyone’s Halloween celebration.
So get ready to make a Halloween brownie recipe that will be ghostly fun and, of course, oh-so delicious!
Ingredients you will need to make this recipe
- granulated sugar
- vanilla extract
- unsweetened cocoa powder
- 3-inch tulip cookie cutteror 2 1/2-inch cookie cutter
- whipped topping
- candy eyes
- mini chocolate chips
- Clear cake sparkles
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Preheat oven to 350F. Line a 13-inch x 9-inch baking pan with foil leaving a 2-inch overhang. Coat with non-stick cooking spray.
Brownie: In microwave-safe bowl, melt 1 cup butter. Stir in sugar until dissolved. Add eggs and vanilla, stirring until blended.
Stir in flour, 1 cup cocoa powder and salt until a batter forms.
Spread evenly in prepared baking pan and bake 30 minutes or until a toothpick inserted in center comes out clean.
Cool 15 minutes in pan. Using foil overhang transfer brownie to wire rack and cool completely.
Using a 2 ½-inch or 3-inch cookie cutter, cut out 13 ghosts. Save the brownie scraps for another use (I love crumbling them up over ice cream!).
Spread whipped topping over tops of brownies. Add sugar eyes and mini chocolate chip mouth.
Sprinkle with clear cake sparkles if you want your ghosts to sparkle!
Recipe will make about 13 ghosts using the 3-inch tulip cookie cutter. You may get 14 ghosts if you use the 2 1/2-inch cookie cutter.