Need a spooky treat for Halloween this year? These Peanut Butter Ghost Brownies are simple to make with box brownies, old-fashioned fudge frosting, and Reese’s Peanut Butter Cup Ghosts.
If you’re looking for something to serve this Halloween that’s spooky, sweet, and delicious, then look no further than our Peanut Butter Ghost Brownies! The peanut butter cup ghosts are our favorite part of this deliciously sweet dessert!
Table of Contents
What do you need to make these Peanut Butter Ghost Brownies?
These are You’ll need:
- 1 box of brownie mix – 13 x 9 pan size
- 3 eggs
- water
- vegetable oil
- milk
- sugar
- butter
- chocolate chips
- vanilla extract
- 1 bag of Reese’s Peanut Butter Ghosts – white creme, snack size
How do you make Peanut Butter Ghost Brownies?
First, we’ll make the brownies. I have found the Duncan Hines Fudge Brownie mix is the easiest to remove from a pan.
Spray the pan liberally with oil spray.
Make the cake-like brownies recipe that calls for additional eggs, water, and vegetable oil. They still come out like brownies, but they aren’t quite as fudge-y as traditional brownies.
Once they are done, place the entire pan in the fridge to cool it faster. It takes about an hour for them to completely cool this way. It takes much longer just sitting on the counter. You’ll need the brownies to be completely cool before making the fudge frosting. If they are too warm, the fudge frosting will not set hard.
When the brownies are totally cool, now it’s time to get ready to make the fudge frosting. The fudge frosting sets literally in minutes, so you need EVERYTHING ready to go.
First, open all the Reese’s peanut butter ghosts and have them ready to stick into the fudge frosting.
Then, have the chocolate chips and the vanilla extract ready to add to the bubbly mixture for the frosting.
Combine the milk, butter, and sugar and bring it to a boil on medium in a 2-qt pan.
Allow it to boil for just 45 seconds and immediately remove it from the heat.
Mix in the vanilla and chocolate chips quickly and beat with a whisk until smooth. This should take about 30 seconds.
Then, immediately pour it onto the brownies. Quickly tilt the brownie pan to coat all the entire pan.
Set the pan down and start adding the ghosts in whatever pattern you like. I like to add them in a spiral pattern.
Don’t touch the ghosts after you add them because they will get melty. In fact, that’s part of the neat way they look in the pan when they harden up. The outline of the ghosts will melt a little and give kind of an “aura.”
Carefully place the brownie pan back in the fridge to cool everything off. I would recommend at least 2 hours, but I have done it overnight and it was good, too.
Melt 1/2 cup of chocolate chips in the microwave in 30 second increments and stir each time. When they are completely melted and smooth, transfer them to a ziplock bag or a pastry bag.
Take the brownies back out of the fridge and get ready to add eyes and mouths to the ghosts.
Snip off just the tiniest corner of the bag, then add eyes and mouths to each ghost.
Let them sit for about 15-20 minutes, until the eyes and mouths have hardened before cutting the brownies with a heated knife.
If you don’t plan to cut them soon, I would recommend putting them back in the fridge until you’re ready to cut them.
To get good cutting lines, use hot water to heat the knife and wipe it clean after each slice.
Store leftover brownies in a sealed container for up to a week.
Can you make these Peanut Butter Ghost Brownies ahead of time?
Yes! I would recommend making them up a day or two before you need them, so you have plenty of time to get them cooled and hardened. I make them up head of time, slice them, and put each slice in a ziplock bag.
More Spooky Halloween Treats
- Let’s Make Witch’s Brew Halloween Brownies
- Monster Mash Halloween Cheesecake Bars
- Monster Toe on a Stick
- Zombie Eye Cupcakes
- How to Make Vampire Kiss Cookies
Halloween Peanut Butter Ghost Fudge Frosted Brownies
Ingredients
Brownies
- 1 box brownie mix 13 x 9 pan
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
Hard Fudge Frosting
- 1/3 cup milk
- 1/3 cup salted butter
- 1 1/4 cups white sugar
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla
Decorations
- 1 package of Reese's white ghost peanut butter cups, snack size
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 F degrees.
- Spray the 13 x 9 inch pan liberally with oil spray.
- Make the cake-like brownies recipe that calls for additional eggs, water, and vegetable oil.
- After baking, place the entire pan in the fridge to cool.
- Open all the Reese's peanut butter ghosts and have them ready to stick into the fudge frosting.
- Have the chocolate chips and the vanilla extract ready to add to the boiling sugar mixture for the frosting.
- Combine the milk, butter, and sugar and bring it to a boil on medium in a 2-qt pan.
- Stir just until the butter is melted.
- Allow the mixture to boil for just 45 seconds and immediately remove it from the heat.
- Mix in the vanilla and chocolate chips quickly and beat with a whisk until smooth.
- Immediately pour the frosting onto the brownies. Quickly tilt the brownie pan to coat the entire pan of brownies.
- Set the pan down and start adding the ghosts in whatever pattern you like.
- Carefully place the brownie pan back in the fridge to cool everything off, at least 2 hours, preferably overnight.
- When the brownies are cool, melt 1/2 cup of chocolate chips in the microwave in 30 second increments and stir each time. When they are completely melted and smooth, transfer them to a ziplock bag or a pastry bag.
- Take the brownies back out of the fridge.
- Snip off just the tiniest corner of the bag, then add eyes and mouths to each ghost.
- Let them sit for about 15-20 minutes, until the eyes and mouths have hardened, before cutting the brownies with a heated knife.
- Store leftover brownies in a sealed container for up to a week.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 290Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 68mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 3g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.