Ingredients
Equipment
Method
Step 1: Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Melt the Butter and Chocolate
- Place the butter and chopped chocolate in a heat-safe bowl. Melt them together using a double boiler or microwave in short intervals, stirring frequently until smooth and glossy.
- Allow the mixture to cool slightly before moving to the next step.
Step 3: Mix the Eggs and Sugars
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and well combined.
- Add the vanilla extract and mix again.
Step 4: Combine the Chocolate Mixture
- Slowly pour the slightly cooled melted chocolate mixture into the egg mixture.
- Whisk gently until the ingredients are fully combined and the batter looks smooth and rich.
Step 5: Add the Dry Ingredients
- In a separate bowl, combine the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the chocolate mixture. Use a spatula to gently fold everything together until just combined.
- Do not overmix the batter.
Step 6: Add Optional Chocolate
- If using chocolate chips or chunks, gently fold them into the brownie batter.
Step 7: Bake the Brownies
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for approximately 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Avoid overbaking to keep the brownies rich and fudgy.
Step 8: Cool Completely
- Remove the brownies from the oven and allow them to cool completely in the pan.
- For especially clean slices, chill the cooled brownies for approximately 30 minutes before cutting.
Step 9: Cut the Brownies
- Lift the brownies from the pan using the parchment paper.
- Place them on a cutting board and cut into 12 evenly sized squares. Wipe the knife clean between cuts for the neatest appearance.
Step 10: Create the Marshmallow Ghosts
- Place one large marshmallow on top of each brownie.
- Use mini chocolate chips to create two eyes. Add a small mouth using melted chocolate or chocolate frosting.
- Create different facial expressions if desired to give each marshmallow ghost its own personality.
Step 11: Serve and Enjoy
- Arrange the finished Marshmallow Ghost Brownies on a serving plate and enjoy immediately, or store them properly until ready to serve.
Notes
For the fudgiest brownies, avoid overbaking. The center should still produce moist crumbs when tested.
Allow the brownies to cool completely before adding the marshmallow decorations to prevent the marshmallows from melting.
Fresh marshmallows work best because they are soft, fluffy, and easier to decorate.
Use good-quality dark or semi-sweet chocolate for the richest flavor.
For cleaner brownie slices, chill the brownies briefly and wipe the knife clean between cuts.
The brownie base can be made one or two days ahead and decorated with the marshmallow ghosts closer to serving time.
Store leftover brownies in an airtight container at room temperature for several days.
For longer storage, freeze the undecorated brownie base and add fresh marshmallow decorations after thawing.
Allow the brownies to cool completely before adding the marshmallow decorations to prevent the marshmallows from melting.
Fresh marshmallows work best because they are soft, fluffy, and easier to decorate.
Use good-quality dark or semi-sweet chocolate for the richest flavor.
For cleaner brownie slices, chill the brownies briefly and wipe the knife clean between cuts.
The brownie base can be made one or two days ahead and decorated with the marshmallow ghosts closer to serving time.
Store leftover brownies in an airtight container at room temperature for several days.
For longer storage, freeze the undecorated brownie base and add fresh marshmallow decorations after thawing.