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Close up of Ghost Brownies

Ghost Marshmallow Brownies

Serves 9

5 from 1 vote
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American

Ingredients

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

Marshmallow Ghosts

  • 1 1/2 tsp gelatin powder + 1/4 cup / 60 ml cold water
  • 1/2 cup granulated sugar
  • 1/4 cup cold water

Decorations

  • 1/4 cup dark chocolate, melted
  • rose lustre dust (see notes)
  • black food safe marker (see notes)


Instructions

Brownies

  • 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.

Ghost Marshmallows

  • 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.

Notes

Storage
Brownies can be stored in an airtight container for up to two days. After that, the marshmallows will begin to melt.
Black food safe marker
You can purchase these on Amazon in packs with different colours. 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.
Lustre Dust
Lustre dust is a food-safe and can be bought from cake supplies stores or online.

Nutrition

Calories : 5683kcal
Carbonhydrates: 808g
Protein: 64g
Fat: 284g
Saturated Fat: 173g
Polyunsaturated Fat: 14g
Monounsaturated Fat : 78g
Trans Fat : 9g
Cholesterol: 1266mg
Sodium: 2222mg
Potassium : 3436mg
Fiber: 50g
Sugar : 648g
Vitamin A: 8058IU
Calcium: 839mg
Iron: 35mg
Nutrition Disclosure