These cute little ghost-boo-brownies are so perfect for Halloween! Fudgy and cakey cocoa brownies with a hint of coffee topped with super cute little ghost marshmallows!
Nick’s favorite thing…
I love the little ghost and how easy it is to decorate the brownies. The brownies are decadent and perfect for chocolate lovers.
What does it taste like?
These brownies are so decadent. Chocolate lovers like me will love them! The little ghost brownies are super cute but they taste so yum too. Home-made marshmallows are soft and melt in your mouth rather than chewy.
What are the ingredients I need?
Unsalted butter – Salted is fine, just leave out the salt in the cookies.
Cocoa powder – I used unsweetened.
Brown sugar – light or dark is fine.
Eggs – I used large eggs.
Salt – I used fine salt.
All–purpose flour – also known as plain flour.
Coffee shot – 2 tbsp of boiling water mixed with 1 tbsp instant coffee powder.
Powdered gelatin – I would recommend mixing the powdered gelatin with a fork for a no-lump result.
Granulated sugar – also known as white sugar in Australia.
Milk Chocolate –
Black food-safe marker – I used this for the face details. You can use a food-safe paintbrush dipped in a little black food gel.
Rose-colored luster dust is a food-safe colored powder that can be bought online or from cake supply stores.
Black food safe marker
You can purchase these on Amazon in packs with different colors. Just make sure your marshmallows are completely set before drawing the faces otherwise you’ll mess up your pen and the marshmallow will stick to it.
My Top Tips!
- When piping the marshmallows, work fast as it can set quickly.
- The brownies need to be cooled before piping the marshmallows.
- Before adding the face and rosy cheeks, make sure you give the marshmallows about 30 minutes to set otherwise the marshmallows will stick to the food safe marker.
- You can use a food-safe paintbrush dipped in a little black food gel.
Other Recipes You Might Like!
- Monster Mash Brownies – perfect kids treat!
- Meringue Ghost Halloween Cake – So cute and delicious!
- Trendy Halloween Pumpkin Cake – A 3D pumpkin cake that’s right on trend!
- Bubbling Cauldron Halloween Cake – A super impressive cauldron with real bubbles!
- Pumpkin Patch Truffles – Delicious pumpkin bread pumpkin-shaped truffles!
- Halloween Chocolate Filled Pumpkin Cookies – Sugar cookies in the shape of cookies.
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I’ll see you all on the following recipe. Happy baking!
Ghost Marshmallow Brownies
- 3/4 cup all-purpose flour
- 1 1/2 cups cocoa powder
- 3/4 tsp salt
- 1 1/4 cups unsalted butter, melted
- 2 1/2 cups brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 tbsp coffee shot
- 1 1/2 tsp gelatin powder + 1/4 cup / 60 ml cold water
- 1/2 cup granulated sugar
- 1/4 cup cold water
- 1/4 cup dark chocolate, melted
- rose lustre dust (see notes)
- black food safe marker (see notes)
- Preheat your oven to 175°C / 350°F. Spray a 9 x 9-inch square cake tin with oil spray and line the bottom and sides with baking paper.
- Add the melted butter, coffee shot, vanilla extract and sugar to a large mixing bowl and use a hand mixer or whisk to combine. The mixture will look glossy. Set aside to cool to room temperature. Then add the eggs one at a time, whisking each time. Continue whisking until the mixture lightens a little in colour.
- Add the cocoa powder, salt and flour and fold through until well combined. Take care not too overmix though otherwise you’ll develop the gluten in the flour.
- Pour the mixture into the cake tin and bake for 45minutes. Set aside to cool completely to room temperature.
- Add the gelatin and 1/4 cup cold water to a small mixing bowl and mix until well combined. Set aside to bloom (gelatin crystals will soak up the water).
- Add the sugar and water to a small saucepan and bring to gentle boil on medium heat. Continue cooking for 5-6 minutes. Then take off the heat and add the gelatin. Gently mix until gelatin is melted.
- Add the mixture to the bowl of a stand mixer fitted with a balloon whisk and whisk on medium speed for a couple minutes, then switch to high speed until the mixture becomes thick and glossy. About 7-8 minutes.
- Transfer to a piping bag fitted with a small round tip. You’ll need to work quickly here because the marshmallow will eventually set. To make each ghost begin by piping a bulb and then as you swish down stop squeezing the bag to make the little tail. Aim to make the ghost different sizes and have them floating in different directions. Once you’ve covered the top of the brownies, transfer to the fridge for 30 minutes to set.
- To finish the little marshmallow ghosts, add the melted chocolate to a piping ag and snip a small bit of the end off and pipe little eyes and mouths on the ghost. Dip a food safe paint brush into some rose lustre dust and draw little rose coloured cheeks on each ghost. Slice to serve.