Spooky Boo Brownies Recipe

If you’re looking to bring a little spooky fun to your dessert table this Halloween, you’re going to absolutely love this Spooky Boo Brownies Recipe. It’s one of those treat ideas that’s as easy as it is adorable, with marshmallow “ghosts” perched atop rich, fudgy brownies. I discovered this recipe a few Halloweens ago when I wanted a simple but show-stopping dessert, and let me tell you, my family went crazy for it! Stick around and I’ll walk you through every step so your spooky treats turn out perfectly every time.

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Ingredients You’ll Need

The magic of this Spooky Boo Brownies Recipe is that it uses store-bought brownie mix and frosting, keeping things super simple but still totally tasty. I like to shop for the freshest marshmallows I can find—they make a huge difference for that fluffy ghost effect!

• Betty Crocker™ Delights Supreme Original Brownie Mix: This mix bakes up nice and fudgy, perfect for that rich brownie base.
• Water, vegetable oil, and egg: Basic mix-ins for the brownie box instructions, essential for perfect texture.
• Betty Crocker™ Rich & Creamy Creamy White Frosting: The creamy frosting melts just right to coat the marshmallows.
• Large marshmallows: These become your spooky ghosts—make sure they’re big enough to stand out!
• Betty Crocker™ black decorating gel: This is key for drawing on your ghosts’ eyes and mouths with precision.

Variations

I love how this recipe lends itself to playing around—with frosting colors, marshmallow shapes, or different decorating gels. Feel free to make it your own and add a personal spooky spin!

• Use Chocolate Frosting: Last year, I swapped the white frosting for chocolate—it created a “nighttime” vibe that my kiddos really enjoyed.
• Mini Marshmallows for Mini Ghosts: If you want petite treats, try topping each brownie piece with two mini marshmallows instead of one large one.
• Gluten-Free Version: Using a gluten-free brownie mix works perfectly and keeps the spooky fun inclusive.
• Colored Decorating Gel: Try orange or purple gel to mix up the ghost faces and make the presentation pop!

How to Make Spooky Boo Brownies Recipe

Step 1: Bake the Brownies for a Perfect Base

First things first: preheat your oven to 350°F (or 325°F if you’re using a dark or nonstick pan). Line an 8- or 9-inch square pan with foil, leaving some to hang over the edges—that makes lifting the brownies out later so much easier. Don’t forget to grease the foil well with shortening or spray to keep the brownies from sticking. Prepare the brownie mix as the box directs, bake until just done, then let them completely cool on a wire rack. I always freeze my brownies in the pan for about 15 minutes after cooling—it makes cutting them into neat squares way cleaner and less crumbly.

Step 2: Smooth and Soften the Frosting

While the brownies chill, gently warm your white frosting in the microwave uncovered on high for about 20 to 30 seconds, stirring every 10 seconds to keep it smooth and easy to work with. If your frosting gets too stiff while decorating, just pop it back in the microwave for 5-second bursts and stir to soften. This step is a game changer—I used to try frosting straight from the tub and it never looked as neat.

Step 3: Assemble Your Spooky Ghosts

Lift your chilled brownies out of the pan using the foil sling and peel it off. Cut the brownies into 4 by 4 rows to make perfect squares. Place one large marshmallow on top of each brownie piece, then spoon about a tablespoon of that softened white frosting over each marshmallow, covering it well. Set the tray aside and let the frosting set for about 30 minutes—it will firm up nicely and keep your ghosts in shape. Now comes the fun part: use the black decorating gel to give each marshmallow ghost its own spooky personality with eyes and mouths. I love getting creative here—sometimes goofy faces, sometimes creepy ones!

How to Serve Spooky Boo Brownies Recipe

Garnishes

I usually keep the garnish simple—those black gel faces on the marshmallows do all the work! But if I’m feeling fancy, I sprinkle around some crushed Oreo cookies or edible glitter to give a moonlit night vibe. Sometimes a few mini candy pumpkins nearby adds that festive touch that kids really get excited about.

Side Dishes

These brownies are sweet and rich, so I like pairing them with something light like fresh fruit slices or a small cup of vanilla ice cream. A hot cup of spiced apple cider on the side is my favorite autumn pairing — it balances the richness perfectly and keeps the Halloween spirit going.

Creative Ways to Present

For Halloween parties, I like to arrange the Spooky Boo Brownies Recipe on a black or orange platter, surrounded by little plastic spiders and cobwebs for an instant “haunted” look. Another fun idea is placing each brownie ghost into individual mini cupcake liners—that way guests can grab one without the mess!

Make Ahead and Storage

Storing Leftovers

I store leftover Spooky Boo Brownies in an airtight container at room temperature if it’s just for a day or two. I learned the hard way that putting them in the fridge can sometimes dry out the brownies or cause the marshmallows to get a bit rubbery, so if you want to keep them fresh and soft, room temp is best for short-term.

Freezing

Freezing the brownies before decorating works great, but once your marshmallow ghosts are frosted and decorated? I wouldn’t recommend freezing, as the marshmallows can lose their texture and the gel decorations might bleed. If you want to prep ahead, freeze the plain, cut brownies and decorate after thawing.

Reheating

If you want to warm up a brownie before serving, I recommend a quick 10-15 second zap in the microwave—no more! That little heat boost makes the brownies even fudgier, but too long and you risk melting the marshmallow ghosts or smudging their faces.

FAQs

Final Thoughts

Honestly, the Spooky Boo Brownies Recipe is one of those charming little traditions I love to pull out every fall. It’s simple enough that even the kids get involved, but the end result is so festive and tasty it feels like a treat you made from scratch. Whenever I serve these at parties or family dinners, they disappear fast and always bring smiles. I’d really encourage you to try making these—it’s such a fun way to make Halloween a bit sweeter and spookier all at once. Happy baking!

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