Make a big sheet pan of brownies for Halloween: Ghost Brownies.
It’s that time of year…when things barely get spooky around here. This DIY creepy mirror for Halloween is the most spooky thing we’ve shared, and the rest is more like Casper the Friendly Ghost. We recently shared this recipe for sheet pan brownies, and I thought it would be fun to make a batch for Halloween. These ghost brownies and not only super festive for your Halloween party, they’re great for feeding a crowd.
Here’s the trick to making the ghosts…you need Bright White Candy Melts. The bright white makes all the difference. The contrast with the chocolate ganache looks so good together. Don’t forget the edible candy eyes…they help to make cute ghosts too.
- 2 sticks butter melted
- 2 cups sugar
- 5 eggs
- 3 tablespoon vanilla
- 10 tablespoons coca powder
- 2 cups flour all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
Chocolate Ganache Glaze
- 3/4 cup heavy cream
- 6 oz. semi sweet chocolate chips
- small package of Bright White Candy Melts
- edible candy eyes
Preheat oven to 350 degrees.
Mix melted butter, sugar, eggs and vanilla together with a whisk in a large bowl.
Sift cocoa powder, flour, baking powder and salt together in another mixing bowl.
Add the dry ingredients slowly into the wet ingredients and whisk until combined.
Pour batter into a well buttered sheet pan.
Bake at 350 for about 30 minutes until set and a toothpick inserted in the center comes out clean. Rotate the sheet pan halfway through baking.
Let the brownies cool for 30 minutes.
While the brownies are cooling prepare the glaze.
Place the chocolate chips in a glass heat safe bowl.
Bring cream to a boil in a large pot.
Once boiling remove immediately from the heat and pour it over the chocolate chips. Let it sit for a minute.
Stir the cream and chocolate chips together until well combined and smooth.
Pour the glaze over the brownies and spread smooth.
Microwave the white candy melts. Add blobs of the warmed bright white candy melts.
Use the end of a wooden toothpick or skewer to drag through the candy melts to make it look like the shape of a ghost.
Add the edible candy eyes to the white candy melts while it's still warm.
Allow to cool completely, cut into squares and enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
We made a quick video so you can see them in action.
Pretty easy to make a big batch from scratch. If you need the chocolate ganache to set quicker, you can put the sheet pan in the freezer to help harden the top layer.
That’s it! Now go make brownies!