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Ghost Marshmallow Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 121 reviews
  • Author: Paula
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 2 hrs
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Ghost Marshmallow Brownies are a fun and festive treat perfect for Halloween. Rich, fudgy brownies studded with peanut butter cups, M&M’s, and candy corn are topped with fluffy marshmallows drizzled in white chocolate and decorated with spooky faces using black decorating gel. The combination of melty chocolate, peanut butter candy, and sweet marshmallows creates a delightful texture and flavor contrast that’s sure to please any crowd.

Ingredients

Scale

Brownies

  • 1/2 cup 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 tsp 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 Tbsp coconut oil
  • Black decorating gel, for decorating

Instructions

  1. Prepare the pan: Preheat the oven to 350°F. Brush a 9×9-inch baking pan with butter and line it with parchment paper, leaving an overhang on two sides. Butter the parchment paper as well to prevent sticking.
  2. Melt butter and chocolate: In a large heatproof bowl placed over a saucepan of simmering water, melt 1/2 cup butter along with the semisweet chocolate chips, stirring until smooth. Remove from heat, then whisk in both granulated and brown sugars until combined.
  3. Add eggs and dry ingredients: Whisk in eggs one at a time until fully incorporated. Then whisk in cocoa powder and salt. Fold in flour, chopped Reese’s Peanut Butter Cups, M&M’s, and candy corn gently until evenly distributed. Pour the batter into the prepared baking pan.
  4. Bake brownies: Bake for about 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Remove from oven and let cool completely in the pan.
  5. Cut and top brownies: Using the parchment overhang, lift the brownies out of the pan and cut into 16 squares. Arrange them on a parchment-lined rimmed baking sheet and top each square with one large marshmallow.
  6. Melt white chocolate topping: In a medium heatproof bowl, microwave white chocolate chips and coconut oil in short bursts, stirring until smooth and fully melted.
  7. Drizzle and set: Drizzle the melted white chocolate over each marshmallow-topped brownie. Refrigerate the tray until the chocolate is set, about 10 minutes.
  8. Decorate ghosts: Use black decorating gel to draw eyes and mouths on the marshmallows, creating cute ghost faces to finish the spooky treat.

Notes

  • Ensure the brownies are completely cooled before adding marshmallows to prevent melting.
  • Use parchment paper with an overhang for easy removal of brownies from the pan.
  • Microwave white chocolate in short intervals to avoid burning and stir well between intervals.
  • Customize the decoration on marshmallows with different expressions for a fun Halloween presentation.
  • Store brownies in an airtight container in the refrigerator for up to 3 days for best freshness.

Nutrition

  • Serving Size: 1 brownie (about 1/16th of the batch)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 60mg

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