Fudgy Ghost Marshmallow Brownies

These fudgy Ghost Marshmallow Brownies are everything I crave in a playful treat for October They are rich and chewy with melty chocolate inside and a parade of candy scattered throughout Each bite has a surprise from nutty peanut butter cups to pops of sweet candy corn and they come together with just a few steps right in your own kitchen When Halloween rolls around I make these for every party and the decorating never fails to get the kids giggling

I made these brownies during our first family Halloween in our new house and decorating each marshmallow ghost made for a sweet memory We laughed so hard at the silly faces that now everyone looks forward to a plateful each year

Ingredients

• Butter: because it adds richness and creates a chewy texture choose high quality unsalted butter
• Semisweet chocolate chips: for gooey chocolate depth the better the chips the richer your brownies
• Granulated sugar: for structure and sweetness make sure it is fresh for best results
• Brown sugar: packed for caramel notes that boost moistness dark or light both work
• Large eggs: to bind the mixture and give brownies their signature fudgy crumb use the freshest eggs possible
• Unsweetened cocoa powder: for extra chocolate intensity choose Dutch process for a darker flavor
• Kosher salt: for balance and to sharpen flavors flaky or fine both work
• All purpose flour: for structure sift to avoid lumps and get even mixing
• Chopped peanut butter cups: for pockets of nutty richness I love using the classic brand
• M and Ms: for color and crunchy bite use seasonal colors if you like
• Candy corn: for a burst of sweet and festive fall flavor use fresh candy so it stays soft
• Large marshmallows: to top each brownie and create the ghost shape pick the fluffiest ones in the bag
• White chocolate chips: for the ghostly drizzle use a premium brand for smooth melting
• Coconut oil: to help the white chocolate pour smoothly look for virgin coconut oil for mild flavor
• Black decorating gel: for faces make sure it is soft and squeezable for easy decorating

Step-by-Step Instructions

Prepare the Pan:

Brush a nine inch square pan with soft butter line with parchment so you have enough overhang to lift out later and then butter the parchment itself

Melt Butter and Chocolate:

In a large heatproof bowl over simmering water melt together cubes of butter and chocolate chips Stir gently until smooth and shiny with no lumps

Mix in Sugars and Eggs:

Remove bowl from heat Whisk in both granulated and brown sugar until totally dissolved Whisk in eggs one at a time until the batter is thick glossy and cohesive

Add Dry Ingredients and Candy:

Whisk in cocoa powder and salt Gently fold in the flour then scatter in chopped peanut butter cups M and Ms and candy corn Fold just until there are no streaks

Bake:

Pour batter into your prepared pan and smooth top Bake at three hundred fifty degrees until a toothpick in the center pulls out with moist crumbs about thirty five minutes Let the brownies cool completely in the pan

Cut and Top with Marshmallows:

Use the parchment overhang to lift brownies out and place on a cutting board Cut evenly into sixteen squares Place brownies on a parchment lined sheet and top each with a large marshmallow

Coat with White Chocolate:

In a microwave safe bowl combine white chocolate chips and coconut oil Heat until melted and smooth Drizzle by spoon over each marshmallow topped brownie making sure the marshmallows get fully coated Refrigerate until set

Decorate the Ghosts:

Once the chocolate is firm use black decorating gel to draw eyes and a mouth on each marshmallow turning each brownie into an adorable little ghost

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The marshmallows are always my favorite bit I never get tired of watching the faces kids design some spooky some goofy and absolutely all delicious

Storage Tips

Store in an airtight container at room temperature for up to three days To keep the white chocolate crisp store in a single layer Refrigerate for up to a week but bring to room temperature before serving so the brownies stay chewy

Ingredient Substitutions

You can use a boxed brownie mix for even faster prep Switch the candies for chopped Snickers Kit Kats or mini cookies Swap coconut oil with a neutral oil if needed or use a little butter in the white chocolate drizzle

Serving Suggestions

These brownies make a perfect Halloween centerpiece Stack them on a platter like a graveyard or offer as a fun party dessert Cut larger squares for adults or smaller bites for kids dunk into warm milk or serve with vanilla ice cream on the side

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Cultural and Holiday Fun

Ghost brownies capture the nostalgic fun of trick or treating and let everyone get creative Baking them has become a Halloween tradition in many households Try them as part of a spooky dessert bar or wrap them up for neighborly treats

Frequently Asked Questions About the Recipe

→ What gives these brownies their fudgy texture?

The combination of melted butter and semisweet chocolate along with a balanced amount of flour and eggs creates a dense and moist texture that's characteristic of fudgy brownies.

→ Can I substitute the candies used in the brownies?

Absolutely! Feel free to replace Reese’s, M&M’s, and candy corn with your favorite chopped chocolates or candies to customize the sweetness and texture.

→ How do I ensure the marshmallows don’t burn while baking?

The marshmallows are added after baking the brownie base and then chilled, preventing them from melting or burning in the oven.

→ What is the purpose of coconut oil in the white chocolate drizzle?

Coconut oil helps melt the white chocolate smoothly and thins the mixture, making it easier to drizzle over the marshmallow topping evenly.

→ Can these brownies be made ahead of time?

Yes, they can be prepared a day in advance. Store them in an airtight container in the refrigerator to keep the toppings intact and flavors fresh.