Halloween Brookies with Ghost Cookies

Halloween Brookies

These Halloween brookies bake into a fudgy brownie slab with soft, ghost-shaped sugar cookies on top. Refrigerated cookie dough and a boxed brownie mix keep the prep short, while candy-coated chocolates add color between the ghosts. Space the dough pieces apart so their shapes stay distinct, then test the exposed brownie—not the cookies—for doneness. Let the pan cool completely before cutting so the bars hold together.

Ingredients for Halloween Brookies

• 1 package fudge brownie mix sized for a 9 x 13-inch pan, about 18–19 ounces (about 510g)
• Eggs, oil, water, and any other ingredients required by the brownie-mix package, in the amounts specified
• 1 package refrigerated pre-cut ghost-shaped sugar-cookie dough, about 15 pieces (about 255g)
• 1/2 cup Halloween-color candy-coated milk chocolates, divided (about 100g)

Use a brownie mix intended for a 9 x 13-inch pan. A mix sized for a smaller square pan will spread too thinly. Follow your mix’s directions for the required eggs, oil, and water; amounts vary by brand.

How to Bake Halloween Brookies

1. Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment, leaving overhang on the long sides for lifting, or grease a glass baking dish well if serving from it.
2. Mix the brownie batter: Prepare the mix with the ingredients required on its package. Stir until no dry pockets remain, then spread the batter evenly into the pan.
3. Add the ghosts and candy: Scatter half the candy-coated chocolates over the batter. Arrange the ghost cookie-dough pieces in loose, spaced rows, printed sides up. Set them lightly on the batter without flattening or burying them. Scatter the remaining candies in the open spaces, away from the ghost faces.
4. Bake: Bake uncovered for about 28–32 minutes, starting to check at 28 minutes. The edges should look set and slightly firm, and the exposed brownie surface should be crinkled rather than wet. A toothpick inserted into brownie away from the cookies and candy should come out with a few moist crumbs, not raw batter. The ghosts should look set and lightly puffed, not deeply browned.
5. Cool and cut: Cool completely in the pan on a rack, about 1 hour. Lift the slab out with the parchment or cut it directly in the dish. Cut into 15 large bars or 20 smaller bars. For especially neat cuts, refrigerate the cooled slab for 20–30 minutes before slicing.

If your brownie mix gives substantially different baking guidance for a 9 x 13-inch pan, begin checking near its stated bake window and rely on the doneness cues rather than the clock alone. A metal pan may bake differently from glass, so check it a few minutes early.

Keeping the Ghost Shapes Visible

Leave room between the dough pieces so they can puff without joining together. Keep the candies on the exposed brownie instead of covering the printed ghost details. If ghost-shaped dough is unavailable, another pre-cut Halloween sugar-cookie shape will bake the same way, though the finished bars will look different.

Serving and Storing Halloween Brookies

Serve the bars from the baking dish or arrange them on a tray. For individually portioned brownie treats, try Halloween Brownie Bites with Cookie Bat Wings. Ghost Thumbprint Cookies with White Chocolate Ganache make another ghost-themed option.

Once completely cool, store the bars in an airtight container at room temperature for several days. Place parchment between layers if stacking; the cookies may soften slightly during storage. You can bake the brookies a day ahead and keep them covered at room temperature. No reheating is needed.

Nutrition

Approximate nutrition per smaller bar, based on 20 bars: 250 calories, 2g protein, 12g fat, and 35g carbohydrates. Approximate values per 100g: 450 calories, 5g protein, 22g fat, and 65g carbohydrates. Values vary with the brownie mix, its required additions, and the cookie dough used.