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Halloween Ghost Brownies

Halloween ghost brownies pair fudgy cocoa squares with fluffy vanilla buttercream piped into little ghosts. Mini chocolate chip eyes finish these easy, festive brownies.
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Prep Time 25 minutes
Cook Time 27 minutes
Setting time 15 minutes
Total Time 1 hour 7 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 1 nonstick cooking spray
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
For the ghosts
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.13 tsp kosher salt
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 18 chocolate chips mini semisweet

Equipment

  • 1 8-inch square baking pan
  • 1 electric mixer

Method
 

Bake the brownies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square baking pan with parchment paper, leaving an overhang, and lightly coat the parchment with nonstick cooking spray.
  3. Whisk the granulated sugar and vegetable oil in a medium bowl.
  4. Whisk in the eggs and vanilla until smooth.
  5. Stir in the cocoa powder, flour, and salt just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 22 to 27 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool completely in the pan.
Make and decorate the ghosts
  1. Beat the softened butter in a medium bowl with an electric mixer until creamy, about 1 minute.
  2. Beat in the powdered sugar and salt on low speed until combined.
  3. Add the vanilla and heavy cream.
  4. Beat on medium speed until fluffy and thick enough to hold its shape, 1 to 2 minutes.
  5. Lift the cooled brownies from the pan using the parchment.
  6. Cut the brownies into 9 squares.
  7. Pipe a tall ghost-shaped mound of frosting onto each square.
  8. Press 2 mini chocolate chips point-side down into each frosting ghost for eyes.
  9. Let the frosting set for 15 minutes before serving.

Notes

For clean ghost shapes, make sure the brownies are completely cool before piping. Refrigerate in an airtight container for up to 5 days. Freezing is yes: freeze undecorated brownies for up to 2 months and add the ghosts after thawing. For a dairy-free option, use dairy-free butter, cream, and chocolate chips.