Ghostly Caramel Marshmallow Brownies
53 min
|
easy
Recipe by Eunice
Introduction
I do not do dry brownies; these are fudgy, deeply chocolaty, and ribboned with caramel, then topped with marshmallow ghosts that melt just enough to be cute and spooky.
Perfect for Halloween parties, school treats, or a bake sale flex, they decorate fast, travel well, and hit that salty sweet spot with caramel drizzle and mini chip eyes.
Ingredients (16 servings)
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Ingredients for the Brownies:
- 1 cup unsalted butter, melted unsalted butter 8 oz
- 2 cups granulated sugar granulated sugar
- 4 large eggs large eggs 4 ct
- 1 Tbsp pure vanilla extract pure vanilla extract 3 tsp
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 cup unsweetened cocoa powder unsweetened cocoa powder 4.36 oz
- ½ tsp salt salt
- ½ tsp baking powder baking powder 0.08 oz
- ½ cup caramel sauce caramel sauce 5.8 oz
Ingredients for the Ghost Topping:
- large marshmallows (one per brownie square) large marshmallows 1 null
- mini semi-sweet chocolate chips (for eyes) mini semi-sweet chocolate chips 50 oz
- powdered sugar (for dusting) powdered sugar 0.5 oz
- caramel sauce (for spooky drizzle) caramel sauce 3.33 oz
How to Make Ghostly Caramel Marshmallow Brownies
-
Prep the pan and oven
Heat oven to 350 F and line a 9x13 inch metal pan with a parchment sling, then lightly grease the parchment.
Warm the caramel sauce until pourable so it swirls cleanly.
-
Whisk the wet ingredients
Whisk melted butter and sugar in a large bowl until the mixture looks thick and sandy.
Whisk in the eggs one at a time until glossy and ribbony, then whisk in the vanilla.
-
Combine the dry ingredients
Whisk flour, cocoa, salt, and baking powder in a separate bowl to break up any cocoa clumps.
Fold the dry mix into the wet mix with a spatula just until no dry streaks remain to keep the brownies fudgy.
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Pan and swirl the caramel
Scrape the batter into the prepared pan and smooth the top evenly into the corners.
Dollop the 1/2 cup caramel over the surface in teaspoon to tablespoon blobs and gently swirl with a knife to create ribbons without overmixing.
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Bake to fudgy perfection
Bake 28 to 33 minutes until the center is set, the top is shiny, and a toothpick in the center comes out with moist crumbs but no wet batter.
Rotate the pan once during baking for even heat if your oven runs hot on one side.
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Cool and cut
Cool completely in the pan on a rack so the caramel sets and the crumb firms up.
Lift out by the parchment and cut into 16 squares with a hot, wiped knife for clean edges.
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Melt marshmallow ghosts
Set one large marshmallow on each brownie square on a sheet pan.
Broil on low for 10 to 20 seconds or torch lightly until each marshmallow softens and slumps into a ghosty silhouette while staying mostly white.
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Add eyes and spooky drizzle
Press two mini chocolate chips into each warm marshmallow for eyes with the points facing in.
Drizzle extra caramel over the tops in thin threads so it does not weigh down the ghosts.
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Dust and set
Dust with a whisper of powdered sugar for eerie contrast.
Let the ghosts set 10 minutes so the marshmallow firms slightly before serving.
Substitutions
- Butter -> Plant butter or refined coconut oil
- Use an equal amount of plant butter sticks or refined coconut oil to keep the crumb fudgy and the top shiny while keeping dairy out, with plant butter tasting neutral and coconut oil adding a faint vanilla coconut vibe that plays well with caramel.
- All-purpose flour -> 1:1 gluten-free baking flour
- Swap cup for cup with a blend that includes xanthan gum to hold structure so the edges stay chewy and the center stays dense without grit or crumbling.
- Caramel sauce -> Dulce de leche
- Use the same amount of dulce de leche for a thicker, milkier swirl that bakes into plush ribbons and gives a rounder, toffee-like sweetness that reads extra cozy.
Tips
- Get the crackly brownie top
- Whisk the eggs and sugar until glossy and slightly thick to dissolve sugar crystals and create that delicate meringue-like crust.
- Bloom the cocoa with warm butter
- Mixing cocoa into warm melted butter wakes up the chocolate flavor and yields a deeper, rounder chocolate punch.
- Control the caramel
- Warm the caramel to fluid but not hot, then swirl shallowly so it sits near the surface and does not sink or burn.
- Broiler discipline
- Keep the pan on the middle rack and watch the marshmallows like a hawk because they go from ghostly to campfire in seconds.
- Clean cuts without crumbs
- Chill the slab 20 minutes after cooling, then use a long knife heated under hot water and wiped dry between cuts for sharp edges.
- Salt is your secret weapon
- Finish with a light pinch of flaky salt to sharpen the chocolate and balance the caramel so the sweetness never drags.
Nutrition Facts *
| Energy | 301 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 13 | g |
| Carbohydrates | 45 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my brownies turn cakey instead of fudgy?
- You likely overbaked or overmixed after adding the flour, so pull them when a toothpick shows moist crumbs and fold the dry ingredients just until combined.
- My caramel sank or vanished into the batter, what happened?
- Your caramel was too hot or too thin, so use a thicker room temperature caramel and swirl only near the top with shallow figure eights.
- How do I stop the marshmallow ghosts from melting into puddles?
- Use the low broil setting or a gentle torch pass and pull them the moment they soften and sag slightly, then let them set before moving.
- Can I bake this in an 8x8 pan?
- You can halve the recipe for an 8x8 pan and bake 24 to 28 minutes or bake the full batter in two 8x8 pans to keep the thickness right.
- How should I store these without ruining the marshmallow texture?
- Keep them loosely covered at cool room temperature for up to 2 days or refrigerate uncovered for 20 minutes to set, then cover lightly to avoid condensation.
- Can I make them ahead and freeze?
- Freeze the brownie base cut into squares without the marshmallows for up to 2 months and add the marshmallow ghosts and drizzle after thawing at room temperature.
Serving Suggestions
A tiny pinch of flaky salt and a shot of espresso powder in the batter turn the chocolate bolder while keeping the sweetness in check.
Serve with scoops of vanilla or cinnamon ice cream and a drizzle of warm caramel, or go grown-up with small mugs of strong coffee or a nip of bourbon on the side.
More pairings:
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