Ingredients
Scale
- 1 box (18 oz) fudge brownie mix (plus ingredients called for on the box: eggs, oil, and water)
- 12 large marshmallows
- 1 cup white chocolate melting wafers or high-quality white chocolate chips
- 1 teaspoon coconut oil (optional, for thinning the chocolate)
- Black edible ink marker or a small amount of melted dark chocolate
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch square baking pan with non-stick spray or line it with parchment paper for easy removal. In a medium bowl, combine the brownie mix, eggs, oil, and water according to the package instructions. Stir until the batter is smooth and well-combined, ensuring no large dry clumps remain.
- Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Place the pan in the center rack of the oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs. Remove the brownies from the oven and let them cool completely in the pan. Once cool, cut them into 12 even squares.
- Place one large marshmallow in the center of each brownie square. If the marshmallows won’t stay put, use a tiny drop of melted chocolate as “glue.” In a microwave-safe bowl, melt the white chocolate wafers in 30-second intervals, stirring between each, until completely smooth. If the chocolate is too thick, stir in a teaspoon of coconut oil. Carefully spoon the melted white chocolate over the top of each marshmallow, allowing it to drip down the sides to create the ghost’s “sheet.”
- Allow the white chocolate to set firmly at room temperature or place the brownies in the fridge for 10 minutes. Once the coating is hard, use a black edible ink marker to draw two eyes and a mouth on each ghost. If you don’t have a marker, dip a toothpick into melted dark chocolate and dot the faces on manually. Serve immediately and enjoy your spooky creations!
- Cook Time: 40 minutes