Ghost Marshmallow Brownies
Rating
September 1 = the official start to SPOOKY SEASON
Ingredients
- ½ c. butter, cut into cubes plus more for pan
- ½ cup (1 stick), cut into cubes, plus more for pan
- 1¼ c. semisweet chocolate chips
- ¾ c. granulated sugar
- ¾ c. brown sugar, packed
- 3 large eggs
- ¼ c. unsweetened cocoa powder
- ½ tsp. kosher salt
- 1 c. all-purpose flour
- 5 chopped Reese’s Peanut Butter Cups
- ½ c. M&M's
- ½ c. candy corn
- 16 large marshmallows
- 1½ c. white chocolate chips
- 3 tbsp. coconut oil
- Black decorating gel, for decorating
Instructions
- MAKE BROWNIES:
- Preheat oven to 350°F. Brush a 9x9-inch baking pan with butter and line with parchment paper, leaving an overhang on two sides. Butter the parchment paper.
- In a large heatproof bowl set over a saucepan of simmering water, melt ½ cup butter and chocolate chips, stirring until smooth. Remove bowl from heat and whisk in sugars. Whisk in eggs, one at a time, until fully combined.
- Whisk in cocoa powder and salt, then fold in flour, chopped Reese’s, M&M’s, and candy corn. Pour batter into baking pan.
- Bake until a toothpick inserted in center comes out with moist crumbs, 35 minutes. Let cool completely.
- MAKE GHOSTS:
- Use the overhanging parchment paper to lift brownies out of pan, then cut into 16 squares. Arrange squares on a parchment-paper-lined rimmed baking sheet. Top each square with a marshmallow.
- In a medium heatproof bowl, microwave white chocolate chips with coconut oil until melted. Stir until smooth.
- Drizzle chocolate over each marshmallow-topped brownie. Refrigerate until set, about 10 minutes.
- Use black decorating gel to create eyes and a mouth on each marshmallow.