Chocolate Brownie Ghosts turn a simple boxed brownie mix into an adorable Halloween dessert. Each fudgy brownie pop is covered with homemade marshmallow fondant and shaped into a little ghost with flowing folds.
The white fondant creates a spooky finish, while the rich chocolate brownie underneath makes every bite sweet and satisfying. These Halloween brownie pops are perfect for parties, school celebrations, fall bake sales, and festive dessert tables.
The recipe takes a little advance planning because the fondant needs to rest overnight, but you can prepare the brownies several days ahead to make decorating easier. Serve the finished ghosts in candy corn shot glasses for a playful presentation that guests will remember.
Why You’ll Love These Halloween Brownie Ghosts
- Easy brownie base: Boxed brownie mix keeps the recipe simple while delivering a rich chocolate flavor.
- Homemade marshmallow fondant: Mini marshmallows and confectioners’ sugar create a soft, pliable covering.
- Fun Halloween shapes: Draped fondant creates flowing ghostly folds without complicated decorating techniques.
- Great for making ahead: Prepare the brownie pops in advance and allow time for the fondant to rest overnight.
- Perfect party treats: Individual brownie pops are easy to arrange on dessert tables and serve to guests.
Chocolate Brownie Ghosts
Equipment
- Wilton Silicone Brownie Pops Pan
- Large mixing bowl
- Microwave Safe Bowl
- Silicone spatula
- Measuring cups and spoons
- Rolling Pin
- Large round cookie cutter or circular lid
- Plastic Wrap
- Resealable Plastic Bag
- Styrofoam block for holding the ghosts
- 4-inch cookie sticks
Ingredients
For the Brownie Ghosts
- 1 box of your favorite brownie mix plus ingredients called for on the package
- 4- inch cookie sticks 1 for each ghost
For the Marshmallow Fondant
- 16 ounces mini marshmallows
- 2 –5 tablespoons water
- 2 pounds confectioners’ sugar sifted
- ½ cup solid vegetable shortening
Instructions
- Prepare the brownie mix according to the package directions.
- Pour the batter into the silicone brownie pops pan and follow the pan instructions for filling, inserting the sticks, and baking. Let the brownie pops cool completely.
- Make the fondant by placing the marshmallows in a large microwave-safe bowl with 2 tablespoons water. Microwave for 20 seconds, stir, and continue in 20-second intervals until completely melted.
- Add 1½ pounds of the sifted confectioners’ sugar to the melted marshmallows and begin mixing. Grease your hands and work surface with vegetable shortening, then knead in more confectioners’ sugar until the fondant forms a smooth, elastic ball.
- If the fondant feels tough or tears easily, work in additional shortening until it becomes smooth and pliable. Coat the surface lightly with shortening, wrap tightly in plastic wrap, place in a resealable bag, and let rest overnight.
- When ready to decorate, keep the unused fondant wrapped while working. Roll a portion to about ⅛ inch thick and cut out large circles. Smooth the edges with your fingers if needed.
- Place the brownie pops on a piece of Styrofoam for support. Dab a little water over the top of each brownie pop, then drape a fondant circle over it.
- Arrange the fondant folds around each brownie to create a flowing ghost shape. Allow the ghosts to dry for a few hours before serving.
Notes
- Follow the brownie package: Baking temperature and time depend on the brownie mix and silicone mold used.
- Keep unused fondant covered: Marshmallow fondant can dry out quickly when exposed to air.
- Use shortening for handling: Greasing your hands and work surface makes the sticky marshmallow fondant much easier to knead and roll.
- Allow enough drying time: Let the finished ghosts sit for a few hours so the fondant can firm up before serving.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 48 g |
| Protein | 3 g |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Sodium | 180 mg |
| Fiber | 2 g |
| Total Sugar | 32 g |
Nutrition values are estimates and may vary depending on the brownie mix, the amount of fondant used per ghost, and the final yield.
Tips for Smooth, Pliable Marshmallow Fondant
Homemade marshmallow fondant is straightforward to make, but its texture can change depending on how much sugar it absorbs and how long it sits uncovered.
- Start with less sugar: Begin with the specified 1½ pounds and add more gradually until the fondant is workable.
- Grease your hands well: A thin coating of shortening helps prevent the sticky mixture from clinging to your fingers.
- Avoid overworking dry fondant: If it starts to tear, knead in a little shortening to restore pliability.
- Keep unused fondant wrapped: Exposure to air can dry the surface and make rolling difficult.
- Roll evenly: A consistent thickness helps the fondant drape smoothly around the brownie pops.
- Use only a little water: A small dab helps the fondant adhere to the brownie, but too much can make the surface sticky.
How to Shape the Ghosts Without Tearing the Fondant
The ghostly appearance comes from the way the fondant hangs around each brownie pop. You don’t need a perfectly round circle or identical folds for every ghost.
Cut circles large enough to cover the top and sides of the brownie. Position the center of each circle over the top, then let the remaining fondant fall naturally. Gently adjust the edges to create folds and a slightly uneven hem.
If the fondant starts pulling apart, pause and work a little shortening into the affected portion. Keep the rest of the fondant covered while you finish the current ghost.
Make-Ahead and Storage Tips
- Bake the brownies ahead: The brownie pops can be prepared several days in advance. Let them cool completely and store them in an airtight container according to the brownie mix’s storage guidance.
- Prepare the fondant ahead: The fondant needs to rest overnight. Keep it lightly coated with shortening, tightly wrapped in plastic wrap, and sealed in a resealable bag.
- Decorate in stages: Bake the brownies first, prepare the fondant the day before decorating, and allow the finished ghosts several hours to dry.
- Store finished ghosts carefully: Keep the brownie pops in a clean, dry, airtight container once the fondant has set. Avoid humid conditions, which can make fondant sticky. Because the recipe uses a homemade fondant coating and brownie mix that may vary, follow the storage guidance for the specific ingredients used.
- Transport with support: A sturdy container with enough space between the ghosts helps prevent the fondant from rubbing against other treats. Styrofoam can also be used to hold the sticks upright during assembly.
Halloween Serving Ideas
- Candy corn shot glasses: Stand the brownie ghosts in candy corn shot glasses for a fun Halloween display.
- Spooky table: Pair them with candy corn cupcakes, mummy pizzas, Halloween cookies, and other seasonal sweets.
- Halloween party favors: Wrap individual brownie pops in food-safe treat bags once the fondant has dried, using a secure closure that doesn’t press against the ghost shapes.
- Fall celebration platter: Arrange the ghosts upright in a decorative holder and surround them with seasonal candy for a festive centerpiece.
Frequently Asked Questions
- Can I use homemade brownie batter instead of boxed mix?
Yes. Use your favorite brownie recipe, but make sure it is suitable for baking in a brownie pops mold. Follow the recipe’s baking guidance and allow the brownie pops to cool completely before decorating. - Why does my marshmallow fondant keep tearing?
Fondant that is too dry or contains too much confectioners’ sugar can become stiff and tear. Knead in a small amount of vegetable shortening until it becomes smooth and elastic again. - Can I make the fondant without a stand mixer?
Yes. A large bowl, silicone spatula, and greased hands are sufficient. The mixture becomes easier to knead as the sugar is incorporated. - How thick should the fondant be?
Roll it to about ⅛ inch thick. This provides enough coverage to drape over the brownie pops while remaining flexible enough to form folds. - Do the brownie pops need to be completely cool?
Yes. Warm brownies can soften the fondant and make it difficult to maintain the ghost shape. Let them cool completely before decorating. - Can I prepare the ghosts the day before a party?
Yes. You can bake the brownies and prepare the fondant in advance, then assemble the ghosts with enough time for the fondant to dry. Store them in a clean, dry container and protect the shapes during transport.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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