Spooky, but not spine-chilling! These ghost brownies are a fun Halloween treat to make with kids or just because. Today we're showing you how to create adorable marshmallow ghosts on top of your favorite brownie recipe.
Preheat oven to 350 F and line a 9x9 baking pan with parchment paper. Allow parchment to hang over the side to use as handles later.
Pour melted butter over chocolate chips in a bowl and allow to sit for a minute to soften chocolate. Stir with wooden spoon.
Add eggs, cocoa, sugar and vanilla and stir.
Stir in the flour just until no more traces of flour remain. Do not overmix.
Scrape the batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow brownies to cool in pan for at least five minutes. Use the parchment handles to lift the brownies out and onto a cooling rack. Allow to cool completely before piping on the marshmallow ghosts.
To Make The Ghosts
Add the gelatin along with the cold water to a bowl. Set aside.
Mix together the sugar and water in a saucepan over medium-high heat stirring until the sugar dissolves and the water starts to boil. Once boiling, stop stirring. Allow the sugar mixture to boil until the temperature reaches 238F on a candy thermometer.
Combine the gelatin with the sugar using a hand mixer set to medium for 3 minutes. After 3 minutes, up the speed to high and mix until soft peaks form.
Add the marshmallow to a piping bag and pipe straight onto the cooled brownies. Use a heavy squeeze towards the top of the ghost, then taper off and pull the marshmallow downward to create the “ghost” shape. Pipe on black gel icing for the eyes and mouths.
Allow the ghosts to set for 1-2 hours before slicing.
Don't over mix the batter for the brownies. Use a wooden spoon instead of a hand mixer and only stir until all dry traces are gone.
Ovens may vary, so use the toothpick test in the middle after 30 minutes.
You may want to wipe the saucepan down while dissolving the sugar in the water so crystals don't form.