Fun Marshmallow Ghost Brownies for Halloween
These cute little ghost brownies are perfect for Halloween. They’re fudgy and topped with super cute little ghost marshmallows!
Ingredients
Chocolate Brownies
- 125 g unsalted butter cubed
- 180 g dark cooking chocolate I used 70% (see notes)
- 25 g Dutch process cocoa powder sifted (see notes)
- 3 large eggs room temperature (55g each)
- 160 g caster sugar superfine
- 100 g brown sugar
- 1 tsp vanilla extract
- Pinch of salt
- 75 g all-purpose flour plain flour
Marshmallow Ghosts
- 1 1/2 tsp gelatin powder see notes
- 60 g cold water for the gelatin
- 100 g granulated sugar
- 60 g water
- 7 g vanilla extract
Decorations
- Black food dye
- Pink luster dust
Instructions
Chocolate Brownies
- Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides. I used bulldog clips to keep the paper in place. TIP: See notes for different baking tin sizes.
- Melt chocolate and butter - Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
- Add cocoa powder - Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
- Whisk eggs and sugar - To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
- Add the chocolate mixture - Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
- Add dry ingredients - Add the sifted flour and fold using the spatula until no dry ingredients are showing.
- Bake - Pour the mixture into the baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature. Transfer to the fridge to cool for 2 hours. That’ll make slicing them up much easier.
Marshmallow Ghosts
- Prep work - Once the marshmallow is made it will want to set quickly so have a piping bag fitted with a medium round tip ready so that you can pipe it as soon as its made.
- Bloom gelatin - Add the gelatin powder and 60g cold water to a small bowl and mix using a fork. Let it set or ‘bloom’ for 5 minutes.
- Make syrup - Add the sugar and remaining 60g of water to a small pot and bring to a boil on medium heat. Put the lid on and simmer for 3 minutes. This will create steam and prevent sugar crystals from forming on the sides of the pot. Turn the heat off and add the gelatin. Stir with a spatula until fully dissolved.
- Whip marshmallow - Add the mixture to the bowl of a stand mixer with the vanilla and whip on medium high speed until it’s thick and glossy, about 7-8 minutes. You’re looking for a mixture that is fairy thick but still very smooth and isn’t setting. It could take longer if your room is warm.
- Pipe the ghosts - Add to a piping bag and pipe the marshmallow ghosts. It’s a blob and a tail as you taper off squeezing the bag. Let the ghosts fully set before decorating.
- To decorate - Tip the end of a toothpick in some black food gel and add the eyes and mouth. Then dip the end of a small food safe paint brush into some pink luster dust to create the rosy cheeks. Slice and serve!
Notes
Chocolate - I used 70% dark cooking chocolate for this recipe for it’s slightly bitter chocolate flavor and because the brownies come out less sweet. Regular dark chocolate will also work, but the brownies come out sweeter.
Dutch processed cocoa powder - is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.
Storage - These brownies can be stored in an airtight container at room temp for up to three days.
Nutrition - is an approximate and is based on per slice.
A note on measurements - This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:407kcal | Carbohydrates:42g | Protein:5g | Fat:22g | Saturated Fat:13g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:0.5g | Cholesterol:92mg | Sodium:30mg | Potassium:119mg | Fiber:3g | Sugar:31g | Vitamin A:434IU | Calcium:28mg | Iron:1mg
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