Halloween Ghost Brownies with Marshmallows and White Chocolate

Perfect recipe for your kids' Halloween party

These cute and spooky ghosts are made with deliciously rich and fudgy brownies, topped with a big marshmallow covered in white chocolate ganache

I'm feeling that Halloween is creeping up on me without warning this year. It's only two weeks away, and I'm not ready.
I just finished with my little boy's birthday party this week, and I need to start worrying about  some fun Halloween recipes for you, costumes for the boys, decorations ...yes, I have not filled my front yard with any scary things yet. Shame on me!
So, here it is - at least one recipe: Easy-to-bake, little ghosts made with a big marshmallow, covered in delicious white chocolate ganache, sitting on top of a dark, rich, and sinfully fudgy brownie.
I know. Spooky, right?!? ... definitely spooky for the waistline! Haha!

I saw this idea the other day on BettyCrocker.com. That recipe uses Betty Crocker's brownie mix and ready-to-use white frosting. You could do that, if  you are feeling lazy ... Ahem. I mean, if you want to save a couple of minutes of your time :)
Homemade brownies and white chocolate fondue sound and taste so much better. And it's really not that much more work. So check out my video, and you will see:

This recipe is so easy, that you can do it with your kids too. You could even be the amazing mom (or dad, of course!) to throw the coolest decorate-your-Halloween-brownie-ghost party!!!!! Sounds fun, right?!? The kids will love it for sure :)
Here is what you'll need to do.

Printable Recipe

Ingredients:  to make 6 ghost brownies.            
For the brownies:

• 4 oz (110 gr) of unsalted butter 
• 1/2 cup (100 gr) of semi-sweet chocolate chips (I used Ghirardelli)
• 2 eggs 
• 3/4 cup (150 gr) of sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup (75 gr) of all-purpose flour
• 1/3 cup (35 gr) of unsweetened cocoa powder (Ghirardelli, or another good quality)
• 1/4 teaspoon of baking soda
• pinch of salt

For the top:

• 6 large marshmallows
• 1/2 cup (100 gr) of white chocolate chips (Ghirardelli or other good quality)
• 2 tablespoons of heavy cream
• mini chocolate chips for decoration (to make the eyes and mouth of the ghosts) or brown/black frosting

Preparation time: about one hour and and fifteen minutes.
Directions:
1. Preheat the oven to 350° F (175° C). Place the half cup of semi-sweet chocolate chips and the butter into a microwave-safe bowl. Microwave for about 30 seconds (set on high). Check, mix and add about 15 more seconds if needed.
If you prefer, you could also melt the chocolate with the butter in a double boiler - Place the bowl over a steamy pan partly filled with simmering water. Mix until fully melted.

2. In another large bowl whisk together the eggs, the sugar and the vanilla extract.

3. Mix in the flour, the cocoa powder, the baking soda,  and the melted butter/chocolate mixture (which should be cool down a bit by now). Stir all the ingredients are combined, do NOT over-mix.

4. Spoon the batter into about 6 muffin cups, about 3/4 of the way. You can use silicone cup as is. If you have tin cups, please spray or grease with butter and flour. Or line with paper cups.

5. Bake for about 25 minutes at 350° F (175° C). Do not over-bake, or the brownies will dry up.
Let the brownies cool down, before removing from the mold. When cooler, remove the brownies and set aside while you prepare the topping.

6. Melt the white chocolate chips with the heavy cream. You can microwave for about 20 seconds, mix and add a few more seconds (maybe 15 more seconds) until melted. Or you can melt the chocolate with the cream in a double boiler, same as before.

7. Place one marshmallow on top of an upside down brownie. Note, the bottom of the brownie is much flatter than the top.
Hold the marshmallow with the tip of a toothpick, and pour some of the melted white chocolate on top. The white chocolate will harden quickly when it cools off, and will hold everything together.

Decorate with the mini chocolate chip and make the eyes and mouth of the ghost.

Happy Halloween!

Homemade Halloween Brownie Cupcakes Recipe

Perfectly spooky, fudgy, chewy and insanely chocolaty 

homemade spiderweb brownie cupcakes

Your kids - and YOU too - are going to love this Halloween treat!
It's a brownie. It's a cupcake. And it's covered with a creamy chocolate frosting spiderweb. What else can one ask for?!?
These brownies are super easy to make from scratch. And they are so much better than those made from a box. It really doesn't take much longer. All you need is to quickly combine few ingredients. Yes, it's so simple!
The creamy frosting is made with good quality chocolate chips melted with heavy cream. To decorate I used store bought white icing. I know, I could have melted white chocolate, but I tried to make my job a little easier and faster.
The design is quite simple. Spoon some of the chocolate frosting on top of the cupcake, add the white icing in a spiral when it's still soft, and draw the spider web using a toothpick. It's probably better to start with one cupcake at a time. You can only draw the spiderweb when the icing and the frosting are still very soft. Once you get the hang of it, and are getting a little faster, you can probably do 3 or 4 decorations at the same time.
The design doesn't have to be perfect. Just make it fun! You can add a plastic spider ring as the finishing touch. The kids will absolutely love it!
Perfectly spooky, rich, fudgy, chewy and insanely chocolaty.

Ingredients: to make 20 cupcakes
For the brownies:

• 1 cup (2 sticks) of unsalted butter 
• 1 cup of chocolate chips (I used Ghirardelli semi-sweet)
• 4 eggs 
• 1.5 cups of sugar
• 1 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 3/4 cup of unsweetened cocoa powder 
• 1/4 teaspoon of baking soda
• pinch of salt

To decorate: 

• 1 cup of semi-sweet chocolate chips
• 1/2 cup of heavy cream
• white icing for the spider web
• 20 plastic spider rings

Preparation time: 40 minutes for the brownies, plus maybe around 20 minutes to decorate

Directions:
1. Place 1 cup of chocolate chips and the butter into a microwave-safe bowl. Melt at medium-low power, checking and stirring every 10 seconds until well blended.

2. In a large bowl whisk together the eggs, the sugar and the vanilla extract.

3. Mix in the flour, salt, cocoa, eggs and melted butter/chocolate. Don't over-mix, just stir enough that all the ingredients are combined.

4. Spoon the batter into around 20 paper-lined muffin cups, about 3/4 of the way. Bake for 20-25 minutes. Check with a toothpick for readiness!

5. Melt in a double boiler 1 cup of chocolate chips with the heavy whipping cream. With a spoon, top the cupcake one at the time with the chocolate frosting. Right away, make a thin spiral with the white icing, and  draw the spiderweb using a toothpick. Simply draw lines from the center of the cupcake outward. Don't wait for the icing to dry or you won't be able to do this!

 Finish it up with a cute spider. Happy Halloween!!