Cauldron Cookies
Mini brownie cups filled with silky chocolate-peanut butter ganache and topped with bubbling marshmallows and candy eyes—ideal for spooky gatherings.
Ingredients
Brownie Cups
- 15.5 oz boxed fudge brownie mix from a 15.5-ounce package
- 2 large eggs room temperature
- 0.33 cup vegetable oil
- 0.25 cup water
Ganache & Toppings
- 1 cup semi-sweet chocolate chips
- 0.5 cup creamy peanut butter
- 2 tablespoons milk
- 1 cup miniature marshmallows
- 0.75 cup Reese’s Pieces
Instructions
Brownie Cups
- Preheat oven to 350°F (177°C). Lightly grease a 24-cup mini muffin pan.
- In a bowl, whisk the brownie mix, eggs, oil, and water until glossy, about 45 seconds.
- Use a heaping tablespoon to fill each cavity about two-thirds full.
- Bake 9–11 minutes until edges set and centers jiggle gently. Let rest in pan 5 minutes.
- Invert cups onto a wire rack and cool 5 more minutes.
Ganache & Toppings
- In a small saucepan over low heat, combine chocolate chips, peanut butter, and milk; stir until smooth, about 3 minutes.
- Spoon ganache into each brownie cup, then press on marshmallows and Reese’s Pieces. Allow to set 20 minutes.
Notes
For best results, let batter rest 5 minutes before baking to deepen the chocolate flavor.
If edges brown too quickly, lower oven to 325°F and extend bake by 2 minutes.
Bake and freeze unfilled cups for up to 1 month; thaw and fill before serving.
Nutrition
Serving: 30gCalories: 120kcalCarbohydrates: 15g
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