Bake the Brownies

1. Preheat the oven as directed on your brownie mix box.
2. Line a 9″ × 9″ square baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting.
3. Prepare the brownie batter according to the package instructions (mixing eggs, oil, water, or other ingredients as required).
4. Pour the batter into the lined pan and smooth the top.
5. Bake as instructed until a toothpick inserted comes out with moist crumbs (not raw batter).
6. Remove from oven and let brownies cool completely in the pan (this helps them hold their shape when cutting).

2. Make the Ghost Icing

While the brownies cool, whip up the icing:

1. In a bowl, combine 1¾ cups confectioners’ sugar with ½ teaspoon vanilla extract.
2. Add 1 teaspoon water, then stir vigorously until smooth.
3. Check the consistency: It should be thick enough to coat but still flow slightly.
   • If too watery (transparent or runny), add more powdered sugar a tablespoon at a time.
   • If too thick or stiff, add a drop more water until it loosens just enough.
4. Cover the bowl with a damp cloth (or lightly damp paper towel) to prevent a crust from forming while you wait.

3. Slice the Brownies

1. Once brownies are fully cooled, use the parchment overhang to lift them out.
2. Use a sharp knife (wipe between cuts) to slice into 9 even squares.

4. Assemble the Ghosts

1. Spoon your icing into a pastry piping bag (or a zip-top bag with the corner snipped).
2. Pipe a small dime-sized dollop of icing in the center of each brownie square.
3. Place one large marshmallow on each dollop—this anchors the marshmallow to the brownie.
4. Let them sit a few minutes so the marshmallow adheres.

5. Coat and Shape the Ghost

1. Begin piping from the top of the marshmallow, flowing downward to coat the front and sides.
2. Allow some icing to pool at the base and drip onto the brownie to give a “ghost tail” effect.
3. Let the white icing set (this can take a few minutes) until it’s stable and not tacky.

6. Add Ghostly Faces

1. Dye a tiny portion of the remaining icing with 1–2 drops of black food gel to make it gray/black.
2. Use a toothpick or fine tip to pipe two eyes and a mouth onto each ghost.
3. Let fully set before serving.

7. Serve & Enjoy

Once the icing is firm, these Halloween Ghost Brownies are ready to delight. Serve them on a themed platter or napkins for extra flair.