Ghostly Brownies | Recipes

Ghostly Brownies

(12) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:brownies without the meringue

Boo! This cute family of meringue ghosts on a rich chocolate brownie is so terrifyingly tasty, it’s guaranteed to put a smile on everyone's face!



1 ¼ cups 300 mL semi-sweet chocolate chips
¾ cup 175 mL butter
3 eggs
1 ¼ cups 300 mL granulated sugar
1 tsp 5 mL vanilla extract
1 cup 250 mL Robin Hood® Original All Purpose Flour
¾ tsp 4 mL baking powder
¼ cup 50 mL semi-sweet chocolate chips


4 egg whites
1 cup 250 mL granulated sugar
1 tbsp 15 mL corn starch
16-20 semi-sweet chocolate chips


  1. Preheat oven to 350ºF (180ºC). Grease a 9” (24 cm) spring form pan.
  2. Brownies: Melt chocolate chips with butter in top of a double boiler. Reserve.
  3. Whisk eggs with sugar and vanilla in a large mixing bowl. Beat in chocolate and butter mixture. Stir in remaining ingredients.
  4. Pour mixture into prepared pan.
  5. Bake in preheated oven for 45 to 50 minutes. Remove from oven.
  6. Meringue: Once brownies are made, beat egg whites using mixer at high speed until soft peaks form. Slowly beat in sugar, continuing to beat until stiff peaks form. Gently fold in corn starch. Spoon 1 cup (250 mL) meringue over baked brownies. Place remaining meringue into piping bag with a ½” (2.5 cm) plain tip, or place in heavy plastic bag and cut a ½” (2.5 cm) hole in one corner. Pipe about 8 to 10 ghostly shapes over the prepared brownies. Add chocolate chips to the meringue for eyes.
  7. Bake again in preheated oven for 10 to 12 minutes or until meringue is lightly browned.


  • If short on time, bake the brownies ahead of time and make the meringue topping closer to your party! To freeze brownies wrap well in foil and place in plastic freezer bag.

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