Ghost Marshmallow Brownies
A fudgy brownie base topped with playful marshmallow ghosts coated in melted white chocolate and decorated with black gel eyes for a fun Halloween treat.
Ingredients
Brownie Base
- 1 18.3-ounce box fudge brownie mix
- 2 large eggs
- 0.5 cup vegetable oil
- 0.25 cup water
Ghost Topping
- 12 large marshmallows
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- 1 tube 1.0 ounce black decorating gel
Instructions
Brownie Base
- Preheat oven to 350°F. Coat an 8-inch square pan with cooking spray and line bottom with foil.
- In a large bowl, whisk together brownie mix, eggs, vegetable oil, and water until smooth.
- Pour batter into prepared pan and bake until a toothpick inserted 4 inches from edge comes out with moist crumbs, about 25–30 minutes.
- Let brownies cool completely in pan on a wire rack, about 30 minutes.
Ghost Topping
- Transfer brownies to a cutting board and slice into 12 squares. Slice each marshmallow in half crosswise and press two halves into each brownie square, flat side first.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave at 50% power in 30-second bursts, stirring until smooth.
- Spoon melted chocolate over each marshmallow ghost and let excess drip off onto waxed paper. Refrigerate 10 minutes to set.
- Finish by piping eyes and mouths with black decorating gel.
Notes
Testing Note 1: After one batch, I chilled the pan before cutting to firm up the edges and prevent crumbling.
Testing Note 2: Melting white chocolate at 50% microwave power in short bursts kept it silky and avoided scorching.
Testing Note 3: Store brownies flat in a single layer to keep the marshmallow ghosts from sticking and preserve their shape.
Nutrition
Serving: 1brownieCalories: 310kcalCarbohydrates: 28g
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