Ghost Marshmallow Brownies

Ghost Marshmallow Brownies

Rating 

Ghost Marshmallow Brownies got Casper SHAKING.
Ingredients
  • ½ c. (1 stick) butter, cut into cubes, plus more for pan
  • 1¼ c. bittersweet chocolate chips
  • ¾ c. granulated sugar
  • ¾ c. packed brown sugar
  • 3 large eggs, room temperature
  • ¼ c. unsweetened dark cocoa powder
  • ½ c. kosher salt
  • 1 c. all-purpose flour
  • 5 Reese's peanut butter cups, chopped
  • ½ c. M&Ms
  • ½ c. candy corn
  • 16 large marshmallows
  • 1½ c. white chocolate chips
  • 3 tbsp. coconut oil
  • Black decorating gel
Instructions
  1. Preheat oven to 350°. Brush a 9” square baking pan with butter and line with parchment, leaving an overhang on two sides. Butter parchment.
  2. Set a large heatproof bowl over a pan of simmering water and melt ½ cup butter and bittersweet chocolate chips in bowl, stirring until smooth. Remove bowl from heat and whisk in sugars. Whisk in eggs, one at a time, until fully combined.
  3. Whisk in cocoa and salt, then fold in flour, chopped Reese’s, M&Ms, and candy corn. Pour batter into prepared pan.
  4. Bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely.
  5. Using parchment, lift brownies out of pan and cut into 16 squares. Arrange squares on a parchment lined rimmed baking sheet. Top each square with a marshmallow.
  6. In a heatproof medium bowl, microwave white chocolate chips with coconut oil until melted. Stir until smooth.
  7. Drizzle chocolate over each marshmallow topped brownie. Refrigerate until set, about 10 minutes.
  8. Use black decorating gel to create eyes and a mouth on each marshmallow.

 

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