If you’re looking for a Halloween treat that’s as fun to make as it is to eat, you’re going to absolutely love this Ghost Marshmallow Brownies Recipe. I promise, once you try this, it becomes a go-to for festive gatherings or anytime you want to impress with something sweet, spooky, and utterly delicious. Think fudgy brownies laden with chocolate and peanut butter cups, topped with fluffy marshmallow ghosts — it’s a fan-freaking-tastic combo that always steals the show!
Why You’ll Love This Recipe
- Perfect Halloween Fun: It turns basic brownies into a festive delight with marshmallow ghosts — super cute and super tasty.
- Loaded with Treats: Chopped Reese’s, M&M’s, and candy corn give you layers of flavors and textures in every bite.
- Easy yet Impressive: Even if you don’t feel like a baking pro, these brownies come together straightforwardly, making you look like one.
Ingredients You’ll Need
The magic in this Ghost Marshmallow Brownies Recipe comes from the quality of the chocolate, the peanut butter cups, and those sweet bursts of candy corn. Be sure to grab good-quality cocoa powder and a mix of candies that you truly enjoy — this helps every bite sing.
- Butter: I use unsalted butter cut into cubes for even melting and better control over salt levels.
- Semisweet Chocolate Chips: Provides that classic chocolatey richness everyone loves in brownies.
- Granulated Sugar & Brown Sugar: Brown sugar adds moisture and chewiness; the combo keeps the brownies perfectly textured.
- Large Eggs: They help bind everything while making the brownies tender.
- Unsweetened Cocoa Powder: Gives a rich, deep chocolate flavor that balances sweetness.
- Kosher Salt: Just a pinch to enhance all the flavors — don’t skip it!
- All-Purpose Flour: The structure builder, be gentle folding it in to keep brownies fudgy.
- Reese’s Peanut Butter Cups: Chopped for little pockets of creamy peanut butter and chocolate surprise.
- M&M’s: For colorful, crunchy bits in the mix — my kids adore this addition.
- Candy Corn: Classic Halloween candy that melts a bit and adds sweetness.
- Large Marshmallows: The stars of the show, becoming ghostly and puffy when toasted.
- White Chocolate Chips: Melted for drizzling over the marshmallow ghosts, adding sweetness and a pretty finish.
- Coconut Oil: Helps smooth out the white chocolate for easy drizzling.
- Black Decorating Gel: For drawing cute ghost faces — fun for kids to help with!
Variations
I love how flexible this Ghost Marshmallow Brownies Recipe is — you can easily tweak it based on what candies you have or dietary needs. I always encourage trying out your favorite mix-ins to make this recipe truly your own!
- Nut-Free Version: Swap out peanut butter cups for more chocolate chips or chopped nuts if allergies aren’t a concern.
- Spicy Kick: Add a pinch of cayenne or cinnamon powder to the batter to elevate the chocolate flavor with a warm twist.
- Vegan Touch: Use dairy-free chocolate, vegan butter, and egg replacers — the recipe works surprisingly well with these swaps.
- Seasonal Flavors: Try swapping candy corn for mini peppermint patties or white chocolate chips with crushed candy canes around holidays.
How to Make Ghost Marshmallow Brownies Recipe
Step 1: Prep Your Pan Like a Pro
Start by preheating your oven to 350°F. I prefer a 9×9-inch baking pan for nice thick brownies. Brush the pan with butter and then line it with parchment paper—make sure the parchment overhangs on two sides so you can lift the brownies out easily later. Give the parchment another light butter brush for non-stick perfection.
Step 2: Melt and Mix the Chocolate Base
In a large heatproof bowl set over simmering water, melt the ½ cup of butter and semisweet chocolate chips together, stirring constantly until you get that silky smooth texture. Don’t rush this part! Once melted, remove it from heat and whisk in both sugars. Then add the eggs, one at a time, whisking well after each addition — this builds that lovely fudgy brownie texture we adore.
Step 3: Add Cocoa, Flour & Candy Mix-Ins
Whisk in the unsweetened cocoa powder and salt, making sure no lumps remain. Gently fold in the flour along with the chopped Reese’s Peanut Butter Cups, M&M’s, and candy corn. The key here is gentle folding — you want to combine everything without overworking the batter, so the brownies stay tender.
Step 4: Bake and Cool Completely
Pour your batter into the prepared pan, spreading it evenly. Bake for about 35 minutes — I always poke with a toothpick at the center; it should come out with moist crumbs attached but not wet batter. Let the brownies cool completely in the pan — this part is patience-testing but critical for neat cuts and perfect marshmallow topping.
Step 5: Cut, Top with Marshmallows, and Drizzle
Using the parchment overhang, lift the brownies out of the pan and cut them into 16 equal squares. Arrange them on a baking sheet lined with parchment. Place one large marshmallow on each brownie. Then melt the white chocolate chips with coconut oil in the microwave in 20-second bursts, stirring until smooth. Drizzle this over the marshmallows for a sweet, shiny finish. Pop them in the fridge for about 10 minutes to set.
Step 6: Decorate Your Ghosts
Finally, use black decorating gel to draw cute ghostly eyes and mouths onto each marshmallow. This is such a fun step — I usually get my kids involved, and it’s hilarious to see all the different faces come out. Let the decorating gel set for a few minutes, and voilà — your Ghost Marshmallow Brownies are ready to haunt your dessert table.
Pro Tips for Making Ghost Marshmallow Brownies Recipe
- Use Quality Chocolate: I’ve learned the gooey richness is worth it — Be sure to pick good semisweet chocolate and white chocolate chips for flavor that really pops.
- Don’t Overbake: Those fudgy brownies can turn cakey quickly — I set my timer and check toothpick doneness at 33 minutes just in case.
- Cool Completely: Cutting warm brownies can cause messy edges and squished marshmallows — waiting is tough but necessary.
- Get Creative with Faces: Avoid perfection here; the fun and personality of each ghost are what make these memorable.
How to Serve Ghost Marshmallow Brownies Recipe
Garnishes
I love sprinkling a tiny pinch of edible glitter or orange sprinkles on the white chocolate drizzle for extra Halloween sparkle. Sometimes, a little crushed peanuts or chopped candy bits around the edge add a nice crunch and color contrast — it just makes the brownies look as festive as they taste.
Side Dishes
These brownies pair wonderfully with a simple scoop of vanilla ice cream or a drizzle of caramel sauce to balance the intense chocolate flavors. For drinks, a cold glass of milk (or your fave non-dairy milk) is classic, but hot cocoa or even a spicy chai latte brings out the warm spices in the candy corn and cocoa.
Creative Ways to Present
For Halloween parties, I’ve arranged these brownies on a black serving tray with fake spider webs and plastic spiders for extra spooky vibes. Another fun idea is serving them inside mini treat bags with a handmade “boo” tag — kids love the mystery of unwrapping their ghostly brownie surprise!
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature for up to three days. To keep the marshmallow ghosts fresh, I avoid stacking them too tightly. If it’s warm, the fridge is better, but chilling can firm up the marshmallows quite a bit.
Freezing
Freezing works great with this recipe! I wrap each brownie square individually in plastic wrap, then place them in a freezer bag. When you’re ready, thaw overnight in the fridge to keep the marshmallows soft. Beware: the decorative gel faces may fade a little, but the flavor stays spot-on.
Reheating
If you prefer warm brownies, gently microwave for 10–15 seconds (watch those marshmallows so they don’t melt away!). Alternatively, a low oven heat for a few minutes works too, just keep an eye so the marshmallows remain fluffy and don’t brown too much.
FAQs
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Can I make these Ghost Marshmallow Brownies gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend with xanthan gum. Be sure to check that your candies and other ingredients are gluten-free too, and the brownies will come out just as delicious.
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Can I use mini marshmallows instead of large ones?
You can, but the classic ghost look works best with large marshmallows since they puff up nicely and give you the perfect canvas for decorating faces. Mini marshmallows won’t give the same spooky effect but will still taste great.
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What’s the best way to melt white chocolate for drizzling?
Microwave in short 20-second intervals, stirring well between each, to prevent burning. Adding a bit of coconut oil helps smooth out the white chocolate and makes for easy, glossy drizzling.
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How long do these brownies last?
At room temperature, these brownies keep well for about 3 days. If refrigerated, they’ll last up to 5 days, though the marshmallows might harden slightly.
Final Thoughts
When I first tried this Ghost Marshmallow Brownies Recipe, it became an instant favorite in my household—with all the gooey textures, festive look, and chocolatey goodness, it’s impossible to resist. I hope you enjoy making and sharing these fun treats as much as I do. Trust me, whether it’s a Halloween party or just a weekend indulgence, these brownies bring joy and a little bit of spookiness for everyone. So grab your ingredients and give it a go—you won’t regret it!
Print
Ghost Marshmallow Brownies Recipe
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 2 hrs
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ghost Marshmallow Brownies are a festive and fun treat perfect for Halloween or any spooky celebration. Rich, fudgy brownies loaded with Reese’s Peanut Butter Cups, M&M’s, and candy corn create a deliciously sweet base. Topped with large marshmallows drizzled in creamy white chocolate and decorated with black gel to make ghostly faces, these brownies are sure to delight both kids and adults alike.
Ingredients
Brownies
- 1/2 cup butter, cut into cubes plus more for pan
- 1/2 cup (1 stick) butter, cut into cubes, plus more for pan
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 5 chopped Reese’s Peanut Butter Cups
- 1/2 cup M&M’s
- 1/2 cup candy corn
Ghost Decoration
- 16 large marshmallows
- 1 1/2 cups white chocolate chips
- 3 Tbsp coconut oil
- Black decorating gel, for decorating
Instructions
- Prepare the Pan: Preheat your oven to 350°F (177°C). Butter a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Butter the parchment paper to prevent sticking.
- Melt Butter and Chocolate: Place 1/2 cup butter and semisweet chocolate chips in a large heatproof bowl set over a saucepan of simmering water (double boiler method). Stir until completely melted and smooth. Remove from heat.
- Add Sugars and Eggs: Whisk the granulated sugar and brown sugar into the melted chocolate mixture. Then whisk in eggs one at a time, fully incorporating each before adding the next.
- Mix Dry Ingredients and Add-ins: Whisk in unsweetened cocoa powder and kosher salt. Gently fold in the all-purpose flour along with chopped Reese’s Peanut Butter Cups, M&M’s, and candy corn until combined.
- Bake the Brownies: Pour the batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and allow to cool completely.
- Cut and Arrange: Use the parchment paper overhang to lift the cooled brownies from the pan. Cut into 16 squares and arrange them on a parchment-lined rimmed baking sheet.
- Add Marshmallows: Top each brownie square with one large marshmallow.
- Melt White Chocolate: In a medium heatproof bowl, microwave white chocolate chips with coconut oil in short intervals until melted. Stir until smooth.
- Drizzle Chocolate: Drizzle the melted white chocolate over the marshmallow-topped brownies evenly. Refrigerate the tray until the chocolate is set, about 10 minutes.
- Decorate Ghost Faces: Use black decorating gel to draw eyes and a mouth on each marshmallow, creating ghost faces.
Notes
- For easier marshmallow placement, ensure brownies are fully cooled.
- You can substitute Reese’s Peanut Butter Cups with your favorite peanut butter candies.
- If you don’t have black decorating gel, use melted dark chocolate with a piping bag or toothpick to create faces.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To create a smoother drizzle, add more coconut oil when melting white chocolate if needed.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 310 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
