Ghostly Caramel Marshmallow Brownies
48 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 28 min | 48 min |
Introduction
These ghostly caramel marshmallow brownies are rich, fudgy, and loaded with gooey caramel in every bite.
Topped with soft marshmallow “ghosts” and tiny chocolate chip eyes, they make the cutest spooky treat for Halloween.
They are easy to bake in one pan, then decorate with a simple caramel drizzle and a dusting of powdered sugar.
Ingredients (16 servings)
Ingredients for the Brownies:
Ingredients for the Ghost Topping:
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How to Make Ghostly Caramel Marshmallow Brownies
-
Prep the oven and pan
Preheat your oven to 350°F and place a rack in the center position.
Grease a 9x13 inch baking pan, then line it with parchment, leaving overhang for easy lifting.
-
Mix the brownie batter base
In a large bowl, whisk the warm melted butter and granulated sugar until thick, glossy, and slightly lightened.
Whisk in the eggs one at a time, then whisk in the vanilla until the mixture looks smooth and shiny.
-
Add the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until no cocoa clumps remain.
Add the dry ingredients to the wet ingredients and stir with a spatula just until you no longer see streaks.
-
Swirl in caramel and bake
Pour the batter into the prepared pan and spread it into an even layer, smoothing the top gently.
Warm the caramel sauce slightly if thick, then dollop it over the batter and swirl with a knife or skewer.
Bake for 22 to 25 minutes, until the top looks set but still slightly soft in the center.
-
Add the marshmallow ghosts
Remove the pan from the oven and immediately place large marshmallows over the surface in a loose grid.
Return the pan to the oven for 2 to 3 minutes, just until the marshmallows puff and slump into ghostly shapes.
Set the pan on a wire rack and cool completely so the brownies firm up under the marshmallows.
-
Decorate the ghosts and slice
Once cool, press two mini chocolate chips into each marshmallow to make spooky little eyes, pointy side inward.
Dust the brownies lightly with powdered sugar, then drizzle extra caramel sauce in thin lines over and around the ghosts.
Use the parchment to lift the slab out, then cut into squares so each brownie has its own marshmallow ghost.
Substitutions
- Brownie batter: use a boxed mix instead of scratch
- Use your favorite fudge brownie mix in a 9x13 pan and just add the caramel swirl and ghost topping.
- Caramel sauce: swap with dulce de leche
- Dulce de leche is thicker and creamier, so the swirls stay defined and give a slightly deeper, toasty caramel flavor.
- Large marshmallows: use ghost-shaped marshmallow candies
- Store-bought ghost marshmallows hold their shape really well and add extra sugar crunch for a more dramatic Halloween look.
Tips
- Check doneness early
- Start checking at 22 minutes, since pans and ovens vary a lot. Look for a set, shiny top and a toothpick with a few moist crumbs, not wet batter.
- Cool completely before cutting
- Let the brownies cool until the pan feels just slightly warm, then chill briefly for the cleanest slices. Run a large knife under hot water, dry it, then wipe between cuts for sharp, bakery-style edges.
- Shape the marshmallow ghosts gently
- If a marshmallow leans too far, nudge it upright with a greased spoon handle while it is still warm. Avoid fussing too much, because slightly lopsided ghosts actually look spookier and more fun.
- Use good cocoa powder
- Choose a decent quality unsweetened cocoa powder, since it drives the chocolate flavor and balances the sweet caramel and marshmallow.
- Store the brownies correctly
- Keep decorated brownies loosely covered at room temperature for up to two days so the marshmallows stay soft. For longer storage, refrigerate them, then let them return to room temperature before serving for the best texture.
Nutrition Facts *
| Energy | 307 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 16 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my brownies sink in the middle?
- Sinking usually means the center was underbaked or the batter was overmixed, which traps extra air that later collapses. Bake until the top is set and use the toothpick test, checking several spots near the center.
- My marshmallows melted into a flat layer. What went wrong?
- They likely baked too long, or your oven runs hot, which causes the marshmallows to fully melt instead of puff. Next time, add them near the end of baking and watch closely, pulling them once they look nicely puffed.
- Can I make these brownies ahead for a party?
- Yes, you can bake the brownie base a day ahead, then add marshmallows and decorations the day you plan to serve. This keeps the ghosts looking fresh and the caramel drizzle from soaking in too much.
- How can I make these brownies gluten-free?
- Use a cup-for-cup gluten-free baking flour in place of the all-purpose flour, and mix gently to avoid toughness. Always check that your cocoa powder, caramel, and marshmallows are labeled gluten-free, since brands can vary.
Serving Suggestions
These ghostly caramel marshmallow brownies bring big chocolate flavor and a playful, spooky vibe to any fall get-together.
Serve them with scoops of vanilla ice cream and a sprinkle of flaky sea salt for a sweet-and-salty party dessert.
For extra Halloween drama, add a few orange sprinkles or colored caramel drizzles around the pan before cutting.
More pairings:
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