Ghost Marshmallow Brownies (Print-Friendly Version)
Rich, fudgy brownies with marshmallow topping and candy pieces for festive flavor and texture.
# Ingredients:
→ Fats and Chocolate
01 -
1/2 cup unsalted butter, cut into cubes, plus additional for pan
02 -
1 1/4 cups semisweet chocolate chips
→ Sugars
03 -
3/4 cup granulated sugar
04 -
3/4 cup packed brown sugar
→ Eggs and Dry Ingredients
05 -
3 large eggs
06 -
1/4 cup unsweetened cocoa powder
07 -
1/2 teaspoon kosher salt
08 -
1 cup all-purpose flour
→ Mix-ins
09 -
5 chopped Reese’s Peanut Butter Cups
10 -
1/2 cup M&M's candy
11 -
1/2 cup candy corn
→ Toppings
12 -
16 large marshmallows
13 -
1 1/2 cups white chocolate chips
14 -
3 tablespoons coconut oil
15 -
Black decorating gel for detailing
# Steps:
01 -
Preheat oven to 350°F. Butter a 9x9-inch baking pan and line with parchment paper, leaving an overhang on two sides. Butter the parchment paper.
02 -
In a large heatproof bowl over simmering water, melt 1/2 cup butter and semisweet chocolate chips, stirring until smooth. Remove from heat and whisk in granulated and brown sugars.
03 -
Whisk in eggs one at a time until fully combined. Add cocoa powder and salt, then fold in flour, chopped Reese’s, M&M's, and candy corn until evenly distributed.
04 -
Pour batter into prepared pan and bake 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely.
05 -
Lift brownies from pan using parchment overhang and cut into 16 squares. Place squares on a parchment-lined rimmed baking sheet. Top each square with one marshmallow.
06 -
Microwave white chocolate chips with coconut oil in a medium heatproof bowl until melted, stirring until smooth.
07 -
Drizzle melted white chocolate over each marshmallow-topped brownie. Refrigerate until set, approximately 10 minutes. Use black decorating gel to create eyes and a mouth on each marshmallow.
# Notes & Tips:
01 -
For quick preparation, substitute a boxed brownie mix and customize the candies to your preference.