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Ghost Marshmallow Brownies Recipe

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4.4 from 12 reviews

Delightfully spooky Ghost Marshmallow Brownies combine rich, fudgy chocolate brownies studded with peanut butter cups, M&M’s, and candy corn, topped with marshmallow ghosts decorated with white chocolate and black gel for the perfect Halloween treat.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours (including cooling and decorating)
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brownies

  • 1/2 cup (1 stick) butter, cut into cubes, plus more for pan
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 5 chopped Reese’s Peanut Butter Cups
  • 1/2 cup M&M’s
  • 1/2 cup candy corn

Ghost Topping

  • 16 large marshmallows
  • 1 1/2 cups white chocolate chips
  • 3 tablespoons coconut oil
  • Black decorating gel, for decorating

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
  2. Prepare the Baking Pan: Brush a 9×9-inch baking pan with butter, then line it with parchment paper, leaving an overhang on two sides for easy removal. Butter the parchment paper as well.
  3. Melt Butter and Chocolate: In a large heatproof bowl set over a saucepan of simmering water, melt the 1/2 cup butter and semisweet chocolate chips, stirring until smooth and combined.
  4. Mix in Sugars and Eggs: Remove the bowl from heat and whisk in both granulated and brown sugars. Then whisk in eggs, one at a time, until the mixture is fully combined and glossy.
  5. Add Dry Ingredients and Mix-ins: Whisk in unsweetened cocoa powder and kosher salt. Fold in the all-purpose flour, chopped Reese’s Peanut Butter Cups, M&M’s, and candy corn gently until evenly distributed.
  6. Bake the Brownies: Pour the batter into the prepared baking pan and bake for approximately 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely before proceeding.
  7. Remove and Cut Brownies: Using the parchment overhang, lift the brownies out of the pan and transfer them to a parchment-lined rimmed baking sheet. Cut into 16 equal squares.
  8. Top with Marshmallows: Place one large marshmallow on top of each brownie square.
  9. Melt White Chocolate: In a medium heatproof bowl, microwave white chocolate chips with coconut oil until fully melted, stirring frequently to achieve a smooth consistency.
  10. Decorate Marshmallow Ghosts: Drizzle the melted white chocolate over each marshmallow-topped brownie to add a smooth coating. Refrigerate the tray for about 10 minutes to set.
  11. Add Facial Details: Use black decorating gel to draw eyes and a mouth on each marshmallow, creating ghost faces to complete the spooky effect.

Notes

  • Ensure the brownies are completely cooled before assembling the ghosts, or the marshmallows might melt prematurely.
  • For easier cutting, refrigerate the brownies prior to slicing.
  • Use parchment paper generously to lift out brownies without breaking.
  • Customize your ghosts by using different colored decorating gels for unique expressions.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://allcookedup.com/ghost-marshmallow-brownies-recipe/