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

Scale

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

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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