Could these Halloween brownies be ANY CUTER?! I squealed with delight the whole time I was baking these. My Boo Brownies are sure to put a smile on anybody’s face.
I used Ghirardelli’s white and dark melting wafers for this recipe. You could of course use chocolate chips instead but I find that the melting wafers melt much faster and easier than chips (especially compared to white chocolate!), so I always have them in my pantry.
You can use whatever brownies you like. If you have a 9×13″ pan of brownies, you’ll need twice as much chocolate as noted below. My favorite brownie recipe is here and my favorite boxed mix is – you guessed it! – Ghirardelli. (My mom is in fact from San Francisco so I’m a lifelong Ghirardelli Chocolate fan!)
These really taste delicious because the melting wafers once firm are absolutely wonderful. The chocolate isn’t too hard, nor too soft, and who doesn’t love extra chocolate on their brownies?! I bet little bakers will love helping you make these adorable ghosts!
Brownies, baked in a 9″ pan
1/3 cup Ghirardelli white melting wafers
1/4 cup Ghirardelli dark melting wafers
- Bake your favorite brownie recipe (check out mine here) or brownie mix in a 9″ pan. Cool completely and cut in the pan so you don’t break ghosts later.
- Melt Ghirardelli white melting wafers according to package directions. Use the back of a small offset spatula to spread white chocolate into small ghost shapes on a small baking sheet lined with wax paper. Pop in the fridge for five minutes to set.
- Melt dark wafers according to package directions. Use a toothpick to form eyes and, if desired, faces on the ghosts. Pop in the fridge for five minutes.
- Spread a thin layer of the remaining melted dark chocolate on the back of the ghosts, then immediately press ghosts onto brownies as desired. Let chocolate set before serving.
Watch me make it: