Marshmallow Ghost Brownies
Savor the World.
Marshmallow Ghost Brownies
Do you remember when we were kids and loved Halloween not just for the fun, but also for all the candy and cravings? Well, bring those days back with these marshmallow ghost brownies. They’re the perfect treat for spooky season—delicious and super easy to make. So, let’s get baking!
Marshmallow Ghost Brownies
Servings:12 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 1 cup (226 g) unsalted butter
- 8 oz (226 g) semisweet chocolate, chopped
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 large marshmallows
- 8 oz (226 g) white chocolate, melted
- 1/4 cup (45 g) semisweet or milk chocolate chips for the eyes and mouth
Equipment Needed
- 9x9 in (23x23 cm) square baking pan
- Parchment paper or nonstick spray
- Heatproof bowl
- Silicone spatula
- Small saucepan
- Piping bag or small plastic bag for decorating
See 5 variations of the recipe at the end.
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Did You Know?
Marshmallow ghosts became a Halloween favorite because marshmallows are so easy to shape and decorate. In fact, in some parts of the U.S., they’re called “boo brownies,” and they’ve gotten so popular they even rival classic pumpkin cookies during October.
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). While it heats, get your 9x9 in (23x23 cm) pan ready. Line it with parchment paper so the brownies lift right out, or grease it well with nonstick spray. Trust me, this little trick makes your life easier when it comes time to cut or clean.
- Melt the base: Place the butter and chopped semisweet chocolate in a heatproof bowl. Melt them together over a double boiler, stirring occasionally until smooth and glossy. You can use the microwave in 20-second bursts, stirring each time, but honestly, stovetop is more reliable. What you want is a silky, lump-free mixture.
- Sugar & eggs: Stir in the granulated and brown sugar while the chocolate is still warm. Add the eggs one at a time, whisking after each one so the batter stays light and shiny. Finish with the vanilla for a little aroma boost.
- Dry ingredients: In another bowl, sift the flour, cocoa powder, and salt together. Gently fold this into your chocolate mix with a spatula, using slow, sweeping motions. Don’t overmix—this is the secret to keeping your brownies soft and fudgy.
- Bake: Pour the batter into the prepared pan and smooth it out evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Take the pan out carefully with oven mitts and let the brownies cool completely in the pan. Patience here pays off—they’ll hold their shape so much better.
- Marshmallow time: Once cooled, cut into 12 squares. Place a large marshmallow in the center of each square, pressing it gently so it stays put.
- Ghost sheets: Melt the white chocolate in a clean bowl—again, either with a double boiler or short microwave bursts. Spoon it over each marshmallow, letting it drip down the sides like a ghost’s sheet. Don’t stress about making it perfect—the messy drips make them even cuter. I mean, what ghost has a perfectly ironed sheet, right?
- Faces: Melt a little semisweet chocolate and transfer it to a piping bag (or a plastic bag with the tip snipped off). Pipe on eyes and mouths. If you’d rather keep it super easy, just stick chocolate chips on as eyes before the white chocolate sets.
- Set & serve: Let the brownies sit at room temperature until the white chocolate hardens. Then they’re ready to serve—spooky, adorable, and absolutely delicious. Trust me, they’ll steal the show this spooky season!
Ingredient Substitutions
- Butter: You can use salted butter and just skip the pinch of salt in the recipe.
- Chocolate: If you can’t find semisweet chocolate, use milk chocolate instead—just know it’ll come out sweeter.
- Brown sugar: If you don’t have it, swap it for the same amount of white sugar.
- Marshmallows: No big ones? Just stack two small ones together.
- White chocolate: You can replace it with white candy coating or candy melts.
Prep Tips
- Eggs: Always make sure they’re at room temperature so they mix in more smoothly.
- Flour: Don’t overmix the flour, or your brownies will turn out dense and sad instead of soft and fudgy.
- Cutting: Use a warm knife to slice the brownies and get nice clean edges.
- Marshmallows: Add them once the brownies are cool so they don’t melt into a mess.
- Ghosts: Want chunkier ghosts? Just spoon on a little extra white chocolate over the marshmallows.
Common Mistakes (What NOT To Do)
- Overbaking: Don’t overbake the brownies, or they’ll lose that moist texture and come out dry.
- Hot brownies + marshmallows: Don’t place marshmallows on warm brownies—they’ll collapse in seconds.
- White chocolate: Don’t skip tempering, otherwise it can turn grainy and dull.
- Cutting too soon: Don’t cut the brownies before they cool completely—they’ll just crumble and waste your effort.
- Extra sugar: If you’ve got a sweet tooth, go for it, but don’t overdo it or they’ll be cloyingly sweet.
Frequently Asked Questions (FAQ)
- No brown sugar? Just use white sugar in the same amount.
- Can I use a box mix? Absolutely—it’s a lifesaver when you’re short on time.
- How long do they last at room temp? Up to 4 days in an airtight container.
- Colored marshmallows? Go for it—they’ll look super fun and playful.
- Can I freeze them? Yes, up to 2 months, though the ghosts may lose a bit of shape when thawed.
- Gluten-free option? Yep—just swap in a 1:1 gluten-free flour blend.
- Oil instead of butter? You can, but honestly, it does change both texture and flavor.
- Cocoa powder: Not required, but it does boost the chocolate flavor big time.
Storing & Reheating
- Storage: Keep them in an airtight container at room temp for up to 4 days.
- Refrigeration: They’ll last up to a week in the fridge, but honestly, they taste best fresh.
- Reheating: Pop a piece in the microwave for 10–15 seconds to bring back that soft texture—without melting the ghost.
Serving Suggestions
- You know it—nothing beats a cold glass of milk with a brownie.
- A creamy latte balances out the sweetness perfectly.
- Fresh fruit like strawberries or raspberries gives a nice tangy contrast.
- Classic vanilla ice cream—it’s a must-have pairing with brownies.
- For variety, serve them alongside a simple dessert like oatmeal cookies for a Halloween dessert table spread.
Recipe Variations
- Walnuts: Add chopped walnuts to the batter for extra crunch and flavor—I’m a huge fan of nuts in brownies!
- Oreo: Swap the marshmallow for an Oreo cookie before covering it with white chocolate. Fun twist, right?
- Filling: Add a caramel or peanut butter center. Trust me—you won’t believe how good it tastes!
- Dark chocolate: Want to spook the kids? Use dark chocolate instead of white for scarier-looking ghosts.
- Mini version: Make bite-sized brownies in a cupcake pan and top with mini marshmallows for tiny ghost brownies. Extra cute and a total Halloween hit.
Nutritional Information (per serving)
- Calories: 365 kcal
- Protein: 4 g
- Healthy fats: 18 g
- Carbohydrates: 49 g
- Natural sugars: 34 g
- Fiber: 2 g
- Sodium: 120 mg
Tastes of La Paz.
Marshmallow Ghost Brownies
Servings:12 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
- 1 cup (226 g) unsalted butter
- 8 oz (226 g) semisweet chocolate, chopped
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/4 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 large marshmallows
- 8 oz (226 g) white chocolate, melted
- 1/4 cup (45 g) semisweet or milk chocolate chips for the eyes and mouth
Equipment Needed
- 9x9 in (23x23 cm) square baking pan
- Parchment paper or nonstick spray
- Heatproof bowl
- Silicone spatula
- Small saucepan
- Piping bag or small plastic bag for decorating
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). While it heats, get your 9x9 in (23x23 cm) pan ready. Line it with parchment paper so the brownies lift right out, or grease it well with nonstick spray. Trust me, this little trick makes your life easier when it comes time to cut or clean.
- Melt the base: Place the butter and chopped semisweet chocolate in a heatproof bowl. Melt them together over a double boiler, stirring occasionally until smooth and glossy. You can use the microwave in 20-second bursts, stirring each time, but honestly, stovetop is more reliable. What you want is a silky, lump-free mixture.
- Sugar & eggs: Stir in the granulated and brown sugar while the chocolate is still warm. Add the eggs one at a time, whisking after each one so the batter stays light and shiny. Finish with the vanilla for a little aroma boost.
- Dry ingredients: In another bowl, sift the flour, cocoa powder, and salt together. Gently fold this into your chocolate mix with a spatula, using slow, sweeping motions. Don’t overmix—this is the secret to keeping your brownies soft and fudgy.
- Bake: Pour the batter into the prepared pan and smooth it out evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Take the pan out carefully with oven mitts and let the brownies cool completely in the pan. Patience here pays off—they’ll hold their shape so much better.
- Marshmallow time: Once cooled, cut into 12 squares. Place a large marshmallow in the center of each square, pressing it gently so it stays put.
- Ghost sheets: Melt the white chocolate in a clean bowl—again, either with a double boiler or short microwave bursts. Spoon it over each marshmallow, letting it drip down the sides like a ghost’s sheet. Don’t stress about making it perfect—the messy drips make them even cuter. I mean, what ghost has a perfectly ironed sheet, right?
- Faces: Melt a little semisweet chocolate and transfer it to a piping bag (or a plastic bag with the tip snipped off). Pipe on eyes and mouths. If you’d rather keep it super easy, just stick chocolate chips on as eyes before the white chocolate sets.
- Set & serve: Let the brownies sit at room temperature until the white chocolate hardens. Then they’re ready to serve—spooky, adorable, and absolutely delicious. Trust me, they’ll steal the show this spooky season!
Nutritional Information (per serving)
- Calories: 365 kcal
- Protein: 4 g
- Healthy fats: 18 g
- Carbohydrates: 49 g
- Natural sugars: 34 g
- Fiber: 2 g
- Sodium: 120 mg
Tastes of La Paz.