Description
Deliciously rich and fudgy Ghost Brownies topped with spooky pipeable marshmallow ghosts. These brownies combine a classic cocoa and walnut batter with an easy-to-make marshmallow topping that can be piped into adorable ghost shapes, perfect for Halloween or any fun occasion.
Ingredients
For the Brownies:
- 170g (6 oz) unsalted butter, melted
- 200g (1 cup) granulated sugar
- 100g (½ cup) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 80g (⅔ cup) cocoa powder
- 65g (½ cup) plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 100g (¾ cup) chopped walnuts
- 80g (½ cup) chocolate chips (optional)
For the Pipeable Marshmallow Ghosts:
- 150g (¾ cup) granulated sugar
- 120ml (½ cup) light corn syrup or glucose
- 2 tbsp water (for syrup)
- 1 ½ tsp powdered gelatin
- 1 tbsp cold water (for blooming gelatin)
- 1 tsp vanilla extract
- Chocolate chips or candy eyes (for decorating)
- Neutral oil spray (for greasing piping bag)
Instructions
- Prepare the Baking Pan: Preheat your oven to 175°C (350°F). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, ensuring some overhang for easy removal of the brownies after baking.
- Mix the Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until the mixture becomes glossy and smooth.
- Add Eggs and Vanilla: Crack the eggs into the bowl and add the vanilla extract. Whisk the mixture until it thickens and becomes cohesive.
- Incorporate Dry Ingredients: Sift together the cocoa powder, plain flour, baking powder, and salt over the wet ingredients. Gently mix everything just until no dry streaks remain to avoid overmixing.
- Fold in Mix-ins: Stir in the chopped walnuts and, if you choose, the chocolate chips. Be careful not to overmix to keep the brownies tender.
- Bake the Brownies: Spread the batter evenly into the prepared pan and smooth the surface. Bake for 25–28 minutes, or until the top is set with light cracks and a toothpick inserted comes out with a few moist crumbs.
- Cool Completely: Remove the brownies from the oven and let them cool fully in the pan on a wire rack before adding the marshmallow topping.
- Bloom the Gelatin: Sprinkle the powdered gelatin over 1 tbsp of cold water in a small bowl. Let it hydrate for 5–10 minutes until fully bloomed.
- Cook the Sugar Syrup: Combine granulated sugar, corn syrup, and 2 tbsp water in a small saucepan. Heat gently over medium heat, stirring until the mixture reaches 115°C (240°F) on a candy thermometer, then remove from heat.
- Make Marshmallow Topping: Quickly whisk the bloomed gelatin mixture into the hot sugar syrup until completely dissolved. Transfer to a mixing bowl, add vanilla extract, then whip on high speed until thick, white, and glossy, about 8-10 minutes.
- Pipe the Marshmallow Ghosts: Lightly grease a piping bag fitted with a round tip with neutral oil spray. Fill with marshmallow mixture and pipe ghost shapes directly onto the cooled brownies. Add chocolate chips or candy eyes while the marshmallow is still soft to decorate.
- Set and Serve: Allow the marshmallow ghosts to set slightly before slicing and serving the brownies. Store any leftovers in an airtight container at room temperature.
Notes
- You can omit the chocolate chips in the batter if you prefer a nut-only texture.
- Make sure the brownies are completely cooled before piping the marshmallow ghosts to prevent melting.
- If you don’t have a candy thermometer, heat the sugar syrup until it reaches the soft ball stage (about 240°F or 115°C).
- Chilling the piped marshmallow ghosts for a few minutes can help them set better before serving.
- Use neutral oil spray instead of butter or any other oil to avoid altering the taste or texture of the marshmallow topping.
