Ghost Marshmallow Brownies Recipe

If you’re hunting for a dessert that’s quirky, decadent, and absolutely delightful, look no further. I’m excited to share my **Ghost Marshmallow Brownies Recipe** with you—a perfect combo of fudgy brownies, melty marshmallows, and a spooky twist that’s whatever your Halloween mood calls for (or anytime you want an excuse to indulge!). Trust me, once you try these, you’ll be hooked on the rich chocolate layers paired with those marshmallow ghosts staring up at you. Let’s jump in, and I’ll walk you through how to get these just right!

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Ingredients You’ll Need

This mix of classic brownie staples combined with fun candies makes this Ghost Marshmallow Brownies Recipe stand out. These ingredients work together to create that rich, gooey goodness paired with fun texture and festive flair. Pro tip: grab quality chocolate chips and fresh marshmallows for the best melt and flavor!

• Butter: Using real butter adds richness and helps create that perfectly fudgy texture you want in brownies.
• Semisweet chocolate chips: The backbone of our chocolatey goodness; melting them gives the batter a velvety smooth feel.
• Granulated and brown sugar: The combo balances sweetness and moisture, keeping brownies tender and slightly chewy.
• Large eggs: They bind the ingredients and add structure while keeping things moist.
• Unsweetened cocoa powder: Boosts the chocolate flavor without extra sweetness.
• Kosher salt: Just a pinch to enhance all the flavors.
• All-purpose flour: The base for our brownies — make sure to measure carefully to avoid dense treats.
• Reese’s Peanut Butter Cups: Chopped for gooey pockets of peanut buttery delight.
• M&M’s: Adds crunch and colorful fun.
• Candy corn: For that classic Halloween pop of sweetness and color.
• Large marshmallows: These become the charming “ghosts” on top, melting slightly but holding their shape.
• White chocolate chips: Melted to drizzle and help decorate our marshmallow ghosts.
• Coconut oil: Keeps the white chocolate smooth and easy to drizzle.
• Black decorating gel: To make spooky eyes and mouth on the marshmallow ghosts — this is where your creativity shines!

Variations

The fun thing about the Ghost Marshmallow Brownies Recipe is that you can tweak it depending on your candy stash or dietary needs. I love experimenting and have found a few great ways to switch things up — go ahead and make it your own!

• Nut-Free Version: I swapped out Reese’s and M&M’s (watch out for peanut M&M’s) for crushed Oreos and caramel bits once — friends didn’t even miss the nuts!
• Vegan Adaptation: I’ve experimented with dairy-free butter and flax eggs, plus vegan marshmallows, and these brownies still turn out delish.
• More Boo-tiful Toppings: Adding mini candy pumpkins made the brownies extra festive at my last Halloween party.
• Spicy Twist: A pinch of cayenne or a sprinkle of cinnamon in the batter ups the warmth and depth, which my family surprisingly loves.

How to Make Ghost Marshmallow Brownies Recipe

Step 1: Prepare Your Pan and Melt Chocolate Mixture

First things first: brush your 9×9-inch pan with some butter and line it with parchment paper, leaving enough overhang so you can lift your brownies out easily later. Butter the parchment paper, too—it helps keep everything from sticking, which is key because brownies can be sticky friends! Then, melt the butter and semisweet chocolate chips together in a heatproof bowl over simmering water. Stir gently until it’s silky smooth—watching it transform like that always feels a little magical. Set the bowl aside to cool just a bit before adding the sugars to avoid scrambling the eggs in the next step.

Step 2: Whisk Sugars and Eggs for a Luscious Batter

Whisk the granulated and brown sugars into your chocolate-butter mixture until it looks glossy and inviting. Then, add eggs one at a time, whisking after each to fully combine—this keeps the batter smooth and well incorporated, which means fluffier brownies. A little tip: room temperature eggs blend easier and give you a better texture, so if you can, plan ahead. Once the eggs are in, whisk in the cocoa powder and salt to deepen the chocolate flavor.

Step 3: Fold in Flour and Mix-Ins, Then Bake

Gently fold in the flour, being careful not to overmix because you want tender brownies, not tough ones. Then comes the fun part—fold in those chopped Reese’s Peanut Butter Cups, M&M’s, and candy corn for bursts of color and unexpected sweetness. Pour this luscious batter into your prepared pan and spread evenly. Bake at 350°F for about 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs clinging to it. I learned that if you wait until the toothpick is completely clean, you risk drier brownies. Let your brownies cool completely before moving to the next step.

Step 4: Add Marshmallow Ghosts and White Chocolate Drizzle

Use the parchment overhang to carefully lift the brownies out, then cut into 16 squares. Arrange them on a parchment-lined rimmed baking sheet for easy cleanup. Place one large marshmallow on top of each square. In a medium bowl, microwave the white chocolate chips with coconut oil in short bursts, stirring in between, until smooth and creamy. Drizzle this over each marshmallow to add a beautiful glossy finish and help the marshmallows stick. Pop the tray in the fridge for about 10 minutes so the drizzle sets just right.

Step 5: Decorate Your Ghosts

Finally, here’s where your inner artist gets some playtime! Using black decorating gel, draw two big eyes and a spooky or silly mouth on each marshmallow to transform them into cute (or scary!) ghosts. This detail always gets a smile from everyone. If you don’t have decorating gel handy, a toothpick dipped in melted dark chocolate works wonderfully too.

How to Serve Ghost Marshmallow Brownies Recipe

Garnishes

When I serve these brownies, I love adding a few edible glitter sprinkles or mini chocolate chips around for extra texture and to catch the light—a little something that makes them look party-ready. Plus, a dusting of powdered sugar over the top adds a ghostly “mist” effect that’s so fun visually.

Side Dishes

Pair these brownies with a tall glass of cold milk or a cozy cup of hot chocolate with a cinnamon stick stirring it up. If you’re serving at a party, I like having simple vanilla ice cream nearby—just imagine a warm marshmallow-topped brownie with a scoop melting on top!

Creative Ways to Present

I once laid these brownies out on a black platter with Halloween-themed napkins and a few small faux cobwebs around for a spooky vibe. For gatherings, placing each brownie in a mini cupcake liner makes them easy to grab. And around Halloween, I’ve placed little paper ghost picks in each for a cute, interactive touch that guests love snapping photos of.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge to preserve the marshmallow topping and keep them fresh longer. They last well for about 3–4 days, but honestly, they rarely stick around that long in my house!

Freezing

I’ve frozen these brownies before by wrapping them tightly individually in plastic wrap and placing them in a freezer bag. They thaw best overnight in the fridge and still taste nearly as fantastic as fresh. Just keep in mind the marshmallow ghosts get a little denser, but that’s not a dealbreaker for me.

Reheating

For reheating, I pop a brownie in the microwave for about 15 seconds to get the marshmallow soft and pillow-y again. It’s a quick fix that revives their gooey magic without melting the decoration too much.

FAQs

Final Thoughts

I absolutely love how this Ghost Marshmallow Brownies Recipe turns out—it’s a fun, festive treat that feels special but is so achievable in an afternoon. The mix of textures and flavors is just plain joyful! I used to be intimidated by decorating with gel, but once you try it, you’ll see how much fun it adds. So whether you’re baking for a party or just because, these brownies are sure to make you smile and impress your friends. Give this recipe a whirl and watch the magic happen — you won’t regret it!

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