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Celebrate the spooky season with these vegan Halloween ghost brownies. These Halloween treats are made with fudgy vegan homemade brownies, that are cooled, and then sliced into squares. The ghosts bodies are made from large vegan marshmallows and melted vegan white chocolate. The ghosts facial features are shaped with from the brownie offcuts! These spooky ghost brownies are not only delicious but also pretty easy to make. Bring them to a Halloween party, or enjoy them while you cozy up and watch your favorite Halloween movie!
These spooky ghost brownies…
- will be a huge hit with everyone!
- are the perfect spooky Halloween treats to make with kids.
- are a little gooey, and a little boo-ey.
Ingredients for the vegan Halloween ghost brownies
- Flour: The perfect amount of all-purpose for seriously fudgy vegan brownies.
- Cocoa: Dutch-process cocoa is something you have to use! If you use regular cocoa powder or even cacao your brownies will taste bitter, and that’s not what you want!
- Vegan butter: I always like using salted vegan butter, but use unsalted vegan butter if you prefer. Just add in an extra pinch of salt to balance everything out.
- Chocolate: Dark chocolate chips, or even a bar of dark chocolate. I like to use the dark chocolate bar for the batter, and dark chocolate chips as an add-in. To adhere the marshmallows to the brownies and for that ghost effect, you’ll need either vegan white chocolate chips or a bar of vegan white chocolate.
- Aquafaba: It’s the liquid from tinned chickpeas. And before I scare you off, just trust me!! This ingredient is the secret to my crinkle-top fudgy brownies!
- Sugars: The combination of light brown sugar and granulated sugar gifts us with the perfect texture for fudgy vegan brownies!
- Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
- Salt: All sweet things need a little salt!
- Marshmallows: Use your favourite brand of vegan large marshmallows.
All about the fudgy vegan brownies
Line a square brownie pan with foil, leaving a 2-inch overhang. Grease the insides with a little vegan butter, or with cooking spray.
In a small-medium bowl add vegan butter and dark chocolate chunks. Add 1-2 cups of boiling water to a small pot, and place the small-medium bowl over the pot. You want to make sure the water doesn’t touch the bowl, so if it does just pour some of the boiling water out. Allow the vegan butter and dark chocolate to melt completely. This step will take around 5 minutes or so. Once everything is melted, turn off the heat and keep the bowl over the pot so it stays a little warm.
In a large bowl whisk together the granulated sugar, light brown sugar and aquafaba for 5-9 minutes or until it becomes white and thick, kinda like meringue. This is the key to that crinkle top we all love! Next, pour in the melted dark chocolate mixture, along with vanilla extract.
Sieve the all-purpose flour, cacao powder and salt together in a small-medium bowl. Transfer the flour mixture to the aquafaba mixture, and fold together until nearly combined. Add in the vegan dark chocolate chips, and fold them together until combined.
Time to bake!
Pour the brownie batter into a foil-lined square pan. With an offset spatula, spread the thick brownie batter into an even layer, making sure the edges of the pan have enough brownie batter too. Bake for 28-32 minutes.
At this point, remove the brownies from the oven and insert a toothpick in the center. What you’re looking for is a toothpick covered in a little brownie batter. I always advise to take out the brownies a little sooner, as they continue to cook as they cool. So for the perfect, fudgy brownies, you need to remove the brownies a little earlier from the oven. Allow the brownies to cool at room temp. Cover with a little more foil and then pop in the fridge to harden up for 2 hours, or for up to 2 days.
The ghosts body…
This brownie recipe creates puffed-up edges, so you’ll need to slice off a tiny bit of the edges. But don’t throw them away! I thought of a cool way to reuse the offcuts, to use for the eyes and mouth of the ghost. Cool, right? Next, cut the cooled vegan brownies into 9 squares.
Now onto transforming these regular brownies, into Halloween ghost brownies. Place a large marshmallow over each slice. Melt the vegan white chocolate using the same method we melted the vegan butter and dark chocolate. With a spoon, drizzle the melted white chocolate over each marshmallow. Using the spoon give the white chocolate a little nudge to create that dripping effect. Carefully place the brownies on a baking tray lined with a piece of parchment paper in the fridge for 10 minutes or until the white chocolate has hardened up.
The ghosts facial features…
While the ghost shapes cool, make the ghost’s eyes and mouth with the brownie offcuts. I was thinking of the easiest way to create the ghost’s facial features. Rather than using black gel, black icing, or even a little dark melted chocolate, I randomly thought of shaping the brownie offcuts into facial features. Not only does it make this recipe more straightforward, but it means that there are fewer ingredients needed for these ghost brownies! It also means fewer tools are needed to make these spooky treats.
For the eyes, roll a teeny-tiny amount of brownie into a ball. The smaller the better, because when it comes to placing them on the ghosts, we’re going to press them on which will flatten the balls, making them bigger. For the mouth, shape a bit of the brownie into an oval shape, this will give our Halloween ghost brownies a screaming kinda vibe.
At this point, the white chocolate will be cool and firm. Now simply, press on the eyes and mouths on the body of each ghost. And just like that – you have a fun ghostly treat to get you into the Halloween spirit.
Once you try this vegan Halloween brownies recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More Vegan Halloween Treats
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Ingredients
- 120 g aquafaba (aka liquid from a tin of chickpeas)
- 160 g granulated sugar
- 120 g light brown sugar
- 1/2 tbsp vanilla extract
- 113 g salted vegan butter
- 140 g vegan dark chocolate (or more vegan choc chips)
- 46 g Dutch process cocoa
- 160 g all purpose flour
- 1/2 tsp salt
- 100 g vegan chocolate chips
- 9 big vegan marshmallows
- 200 g vegan white chocolate
Instructions
- Preheat Preheat oven to 180°C/356°F. Line a 9-inch or 8-inch square baking pan with foil. Lightly grease the foil with vegan butter.
- Mix Brownie Batter: Sift all-purpose flour, Dutch-process cocoa and salt. In another bowl, add aquafaba, granulated sugar and brown sugar. Whisk with a handheld whisk for around 3-9 minutes or until it becomes white in colour and thick – kinda like meringue! Using the bain-marie method, melt salted vegan butter and vegan dark chocolate. Pour melted chocolate mixture into the aquafaba mixture, and add in vanilla extract. Fold until well combined. Fold in the dry ingredients until almost combined. Finally, add in the vegan chocolate chips, and fold together until completely combined!
- Bake Baking: Pour into a pre-prepared baking pan. Using an angled palette knife or the back of a spoon, even out the batter. Bake for 28-30 minutes. You're going to want to keep an eye on these brownies, as everyone's oven is different. I'd advise checking them after they hit the 28-minute mark. Then, after every 2 minutes check if they're done by inserting a toothpick – it should come out with a little batter and a couple of crumbs
- Cool Cooling: Once they're done baking, transfer the baking tray onto a cooling rack and allow it to cool completely. Once the baking tray is completely cooled, cover the brownies with more foil and refrigerate overnight (or for at least 2 hours).
- Shape Ghost faces: Remove brownies from the fridge, and because this brownie recipe creates brownies with a slight puffed-up border, slice a tiny bit off each side. Next, cut brownies into 9 squares. And with the offcuts, shape into the ghosts facial features! For the eyes, shape two tiny eyes, the smaller the better, as once we press them onto the ghosts body, they'll get squished and become a little bigger. For the mouth, shape it into an oval. The mouth should be a little bigger than the eyes!
- Pour Ghost body: Melt vegan white chocolate using the bain-marie method. Place a big vegan marshmallow in the center of each brownie, and with a spoon pour white chocolate over it. And if needed, give the melted vegan white chocolate a little nudge to create the drip effect! Carefully transfer to the fridge for 10 minutes or until the white chocolate has firmed up again.
- Press Final touches: Press the eyes and mouth onto the ghosts body. Enjoy!
