Ghostly White Chocolate and Coconut Brownies

Ghostly White Chocolate and Coconut Brownies

Cut these frosted brownies into spooky shapes for a sweet Halloween treat.


10 to 12 brownies



  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) salted butter
  • 1/2 cup white chocolate chips
  • 1 1/2 cups all-purpose flour
  • 2 cups Domino® Granulated Sugar


  • 1/2 cup (1 stick) salted butter
  • 1/4 cup white chocolate morsels
  • 3 cups Domino® Confectioners Sugar
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/3 cup shredded coconut, finely chopped
  • 1/4 cup chocolate chips



Preheat oven to 350°F. Grease a 13x9”-inch baking pan.

Beat eggs and vanilla together; set aside. In a double boiler, melt butter and white chocolate chips; stir to blend.

Add butter-chocolate mixture to a large bowl. Stir in egg-vanilla mixture. Mix in flour and sugar until well combined. Pour mixture into prepared pan, spreading with spatula.

Bake 25 to 30 minutes. Place on a cooling rack and cool completely.


Add butter and chocolate morsels to double boiler bowl over heated water; stir to blend. Add sugar, milk and vanilla; stir to combine. Add chopped coconut, stirring until well blended.

Spread the frosting onto the cake in the pan, reserving 1 tablespoon frosting for decorating. Chill the cake.

Dip a ghost-shaped cookie cutter into confectioners'’ sugar; press cutter into cake. If the cake does not come out with the cutter, use an offset spatula to lift it out.

Carefully dip the bottom of each chocolate chip into the reserved frosting. Place on each ghost cutout to make a face.