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Ghost Marshmallow Brownies

Ghost Marshmallow Brownies That Steal the Halloween Show

Indulge in Ghost Marshmallow Brownies, a spooky fun treat blending chocolate and gooey marshmallows, perfect for Halloween.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Butter Adds richness and moisture; substitute with margarine or coconut oil for a dairy-free option.
  • 1 cup Semisweet Chocolate Chips Provides the base chocolate flavor; can substitute with dark chocolate chips for a richer taste.
  • 1 cup Granulated Sugar Sweetens the brownies; brown sugar can be substituted for extra moisture and flavor.
  • 1/2 cup Brown Sugar Adds depth and chewiness; can replace with additional granulated sugar.
  • 3 large Eggs Binds ingredients and helps the brownies rise; no substitution suggested.
  • 1/2 cup Unsweetened Cocoa Powder Enriches chocolate flavor; can be omitted if using chocolate cake mix.
  • 1 tsp Kosher Salt Enhances sweetness and balances flavors.
  • 1 cup All-Purpose Flour Provides structure; gluten-free flour can substitute.
For Fun Add-Ins
  • 1 cup Chopped Reese’s Peanut Butter Cups Adds a delicious peanut buttery flavor.
  • 1 cup M&M's Provides added texture and sweetness.
  • 1 cup Candy Corn Adds Halloween flair; omit if unavailable.
  • 2 cups Large Marshmallows Melts into gooey goodness; can substitute with mini marshmallows.
  • 1/2 cup White Chocolate Chips Adds sweetness and creaminess; substitute with more semisweet chocolate chips.
For Baking and Decoration
  • 1/4 cup Coconut Oil Adds moisture; any neutral oil can be used.
  • 1 tube Black Decorating Gel Optional for decoration; can be replaced with frosting.

Equipment

  • 9x13-inch baking pan
  • Medium saucepan
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by generously greasing it.
  2. In a medium saucepan, combine the butter and semisweet chocolate chips over medium heat. Stir continuously until melted and smooth, roughly 3-5 minutes.
  3. Remove from heat and stir in granulated sugar and brown sugar. Allow to cool slightly, then whisk in large eggs until fully incorporated.
  4. Sift in unsweetened cocoa powder and kosher salt. Stir until just blended to keep the mix light and fluffy.
  5. Gently fold in all-purpose flour, then add Reese’s, M&M’s, marshmallows, and white chocolate chips, stirring until evenly distributed.
  6. Pour the batter into the prepared pan, spreading evenly, and scatter extra M&M’s and marshmallows on top.
  7. Bake for 25-30 minutes, checking for doneness with a toothpick; it should come out with a few moist crumbs.
  8. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Decorate with black gel once cooled.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for better incorporation. Avoid overmixing to maintain brownie texture. Cool completely before decorating.

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