Spooky, but not spine chilling! These ghost brownies are a fun Halloween treat to make with kids or just because. Today we're showing you how to create adorable marshmallow ghosts on top of your favorite brownie recipe.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Things you need Hand Mixer; 9x9 Baking Tin
3/4 cup unsalted butter melted
2/3 cup semi-sweet chocolate chips
3 large eggs
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1 tsp vanilla extract
7/8 cup all-purpose flour 1 cup minus 2 tablespoons
1 1/4 tsp unflavored gelatin
1/2 cup granulated sugar
black gel icing
1/4 cup cold water to be added to gelatin
1/4 cup water to be mixed with sugar
To Make The Brownies
Preheat oven to 350 F and line a 9×9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with wooden spoon.
Add eggs, cocoa, sugar and vanilla and stir.
Stir in the flour just until no more traces of flour remain. Do not overmix.
Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean
Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before piping on the marshmallow ghosts.
To Make The Ghosts
Add the gelatin along with the cold water to a bowl. Set aside.
Mix together the sugar and water in a saucepan over medium-high heat stirring until the sugar dissolves and the water starts to boil. Once boiling, stop stirring. Allow the sugar mixture to boil until the temperature reaches 238F on a candy thermometer.
Combine the gelatin with the sugar using a hand mixer set to medium for 3 minutes. After 3 minutes, up the speed to high and mix until soft peaks form.
Add the marshmallow to a piping bag and pipe straight onto the cooled brownies. Use a heavy squeeze towards the top of the ghost, then taper off and pull the marshmallow downward to create the “ghost” shape. Pipe on black gel icing for the eyes and mouths
Allow the ghosts to set for 1-2 hours before slicing.