Ghostly Caramel Marshmallow Brownies

Ghostly caramel marshmallow brownies bring a playful and indulgent twist to classic brownies, perfect for Halloween or any fun gathering. These rich cocoa brownies combined with swirls of caramel and puffy toasted marshmallow ghosts create a dessert that is as delightful to make as it is to share. I remember the excitement of baking these for a chilly October party, watching the marshmallows puff up to form whimsical ghostly shapes that had everyone smiling and reaching for seconds.

I first made these brownies for a Halloween bake sale, and the kids were enchanted by the ghost marshmallows. Now they request them every year for our spooky celebrations.

Ingredients

• One cup unsalted butter: melted for a rich and moist crumb
• Two cups granulated sugar: to balance the cocoa darkness with sweetness
• Four large eggs: adding structure and tenderness
• One tablespoon pure vanilla extract: enhances overall flavor and aroma, choose good quality vanilla for best results
• One cup all purpose flour: for classic brownie texture, make sure it is fresh and sift if clumpy
• One cup unsweetened cocoa powder: provides deep chocolate flavor, opt for Dutch processed if you prefer a smoother taste
• Half teaspoon salt: to heighten flavors
• Half teaspoon baking powder: for just the right lift, fresh is key for rise
• Half cup caramel sauce: adds sticky sweetness and visual appeal, warmed slightly if thick for easier swirling
• Large marshmallows: one per brownie square, pick fresh and fluffy ones for the ghost topping
• Mini semi sweet chocolate chips: used for ghost eyes, classic size and good melting quality recommended
• Powdered sugar: for a light dusting that highlights the ghostly theme
• Extra caramel sauce: for a finishing drizzle

Instructions

Prepare the Brownie Batter:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a nine by thirteen inch baking pan and line it with parchment paper so the brownies release easily after baking. In a large bowl whisk together the melted butter and granulated sugar until the mixture becomes glossy and well combined. This step builds the base sweetness and richness. Add eggs one at a time, beating each thoroughly to incorporate air, followed by stirring in the vanilla extract for aroma and depth.

Combine Dry Ingredients:

In a separate bowl, whisk together the all purpose flour, unsweetened cocoa powder, salt, and baking powder. This ensures an even distribution of rising agents and flavor. Gently fold the dry ingredients into the wet mixture. Do not overmix to keep the brownies fudgy rather than cakey. Stir just until combined.

Incorporate Caramel:

Pour half of the brownie batter evenly into the prepared pan. Drizzle half of the caramel sauce over the batter surface for a rich, sweet sparkle. Add the remaining brownie batter on top and smooth it evenly. Finish by swirling the rest of the caramel on top using a butter knife or similar tool to create a marbled effect that looks beautiful after baking.

Bake the Brownies:

Place the baking pan in the center of the preheated oven. Bake for 28 to 32 minutes until a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep fudginess. Allow the brownies to cool completely in the pan on a wire rack so they firm up and set nicely.

Shape the Ghost Topping:

Once cool, cut the brownies carefully into squares, using a sharp knife wiped clean between cuts to maintain neat edges. Place one large marshmallow on each brownie square. Secure it with a small dab of caramel sauce if the marshmallow does not stick well. Use a kitchen torch or briefly place under the broiler for a few seconds to toast the marshmallows until they puff up and turn lightly golden. This adds an extra spooky look but is optional if preferred plain.

Add the Ghost Faces:

Press two mini chocolate chips into the top front of each toasted marshmallow to form ghost eyes. Dust each brownie lightly with powdered sugar to enhance the eerie ghostly effect. Drizzle with extra caramel sauce for a final spooky and irresistible finish.

My favorite part is definitely the marshmallow ghosts. Each year as I assemble these brownies I remember the joy of trick or treating with friends and how these treats brought that playful spirit back to life in the kitchen.

Storage Tips

Keep the brownies in an airtight container at room temperature for up to two days to maintain the marshmallows' softness. If you want to keep them longer refrigerate for up to five days but note the marshmallows may become a bit firm. For best texture, allow them to come to room temperature before serving. You can also freeze the brownies without marshmallows for up to three months, adding the ghost toppings fresh after thawing.

Ingredient Substitutions

Swap all purpose flour with a one to one gluten free baking blend to suit gluten free diets with minimal texture change. Use dulce de leche in place of caramel sauce for a richer, milkier caramel taste and creamier consistency. Replace mini chocolate chips with black sesame seeds for a unique look and a subtle nutty crunch while maintaining the spooky monochrome theme.

Serving Suggestions

Serve these brownies alongside a mug of rich hot chocolate or a scoop of salted caramel ice cream to heighten their indulgent appeal. For extra festive flair, swirl raspberry puree into the caramel sauce before baking to create a vibrant blood like swirl. Present the brownies on a dark serving tray or lined with black parchment paper to make the white ghosts stand out even more prominently.

These brownies never fail to impress at any party or get together. The playful ghostly marshmallows and luscious caramel ribbons make every bite a fun experience that brings smiles all around.

Common Questions About Recipes

→ How can I prevent brownies from becoming cakey?

Be careful not to overbeat the batter once the flour is added. Bake until a few moist crumbs stick to a toothpick to keep them dense and fudgy.

→ Is toasting the marshmallow topping necessary?

Toasting adds a gooey texture and a slightly golden look, but skipping the step still leaves soft, flavorful marshmallows.

→ Can these brownies be made in advance?

Bake and cool the bars a day ahead, then add marshmallow toppings just before serving to maintain freshness.

→ What’s the best way to cut brownies cleanly?

Use a sharp knife wiped between cuts and consider chilling brownies briefly to achieve clean edges.

→ How should leftovers be stored?

Keep brownies in an airtight container at room temperature for up to 2 days or refrigerate for 5 days; marshmallows may firm up over time.

→ Are there good substitutions for caramel sauce?

Swapping caramel for dulce de leche adds a creamier, milkier flavor that complements the cocoa base.