If you’re looking for a fun and slightly spooky dessert that’s bound to impress, you’ve got to try this Ghost Brownies Recipe. I absolutely love how these brownies come together with that rich, fudgy base and a secret salted caramel layer—plus, those ghostly marshmallow toppers? So much fun and surprisingly easy! Whether you’re baking for Halloween, a kids party, or just a cozy treat, this recipe really hits the sweet spot and will have everyone asking for seconds.
Why You’ll Love This Recipe
- Rich, fudgy texture: The combination of dark chocolate and butter creates brownies that are perfectly gooey without being too cakey.
- Secret salted caramel layer: Adds just the right amount of sweet and salty contrast that makes these brownies pop.
- Fun ghost marshmallows: They turn these brownies from simple treats into festive showstoppers, perfect for celebrations.
- Beginner-friendly steps: Even if you usually avoid caramel, I’ll walk you through it so you’ll feel like a pro by the end.
Ingredients You’ll Need
Every ingredient in this Ghost Brownies Recipe plays a role in creating that luscious flavor and texture balance. From the high-percentage dark chocolate to the soft marshmallows on top, these are all easy-to-find and straightforward — just gather them up, and you’ll be good to go!
- Unsalted butter: I like to use quality European-style butter for that creamy richness.
- Dark chocolate (70% cocoa solids): Using good-quality chocolate, like Lindt 70%, really makes a difference in flavor intensity.
- Large eggs: Make sure they’re at room temperature to help the batter mix smoothly and rise better.
- White caster sugar: It dissolves beautifully, giving the brownies a silky bite.
- Self-raising flour: Surprisingly, it helps keep the brownies tender but with a nice body.
- Granulated sugar: Needed for the salted caramel sauce, it melts down into that perfect golden syrup.
- Double cream: Adds creaminess and depth to the caramel layer.
- Salt: Just a tiny pinch enhances all the flavors and balances the sweetness.
- Large white marshmallows: These are the stars for your ghostly decor — look for ones that are plump and soft.
- White chocolate: To help decorate and add an extra layer of sweetness and creaminess on top.
- Chocolate writing icing: Perfect for drawing ghost faces on your marshmallows—fun and easy!
Variations
I like to encourage you to make this Ghost Brownies Recipe your own! Whether you’re tweaking flavors or adjusting for diets, experimenting here really makes the baking more fun—and delicious.
- Swapped Chocolate: Once, I swapped half the dark chocolate for milk chocolate for a milder, creamier batch—my kids went crazy for that twist!
- Nutty Upgrade: Adding chopped pecans or walnuts into the batter gives a lovely texture contrast and extra nuttiness.
- Vegan Option: You can substitute eggs with flax eggs and use vegan butter and cream to make a delicious vegan-friendly version.
- Spicy Kick: I’ve also tried adding a pinch of chili powder or cayenne to the batter—it gives such a surprising warmth that pairs beautifully with the chocolate.
How to Make Ghost Brownies Recipe
Step 1: Melt the Chocolate and Butter Together
Start by gently melting the dark chocolate and unsalted butter together. I usually do this in a heatproof bowl over a pan of simmering water (double boiler method) because it gives me more control and prevents the chocolate from scorching. Keep stirring gently until smooth and silky—this step is key for that rich fudgy texture you’re aiming for.
Step 2: Whisk the Eggs and Sugar
While your chocolate cools just a bit, whisk the large eggs and white caster sugar until the mixture is fluffy and pale. This takes a few minutes but it’s worth it because it traps air that’ll lighten up the texture without losing that fudge factor. Remember to use room temperature eggs—they blend better!
Step 3: Combine and Fold in Dry Ingredients
Once your chocolate mixture has cooled slightly, pour it into the egg and sugar mix, folding gently to combine. Then sift in your self-raising flour carefully and fold that in too. The key here is to mix just until everything is incorporated — you don’t want to overwork the batter and lose tenderness.
Step 4: Bake the Brownie Base
Pour the batter into a lined baking tray and pop it into a preheated oven (around 170°C/340°F). It typically takes 20 minutes to bake, but keep an eye on it—the top should be just set but still soft inside. You’ll be adding the caramel layer next while it’s warm.
Step 5: Make the Salted Caramel
This is where the magic happens! In a small pan, melt the granulated sugar over medium heat without stirring until it turns golden amber. Add the room temperature butter and stir quickly (it will bubble!), then pour in the double cream carefully. Finish with salt. Let it simmer for a minute or two until smooth. Pour this warm caramel over the just-baked brownie base for that secret luscious layer.
Step 6: Chill Before Decorating
Pop your tray into the fridge to cool and firm up—this makes it easier to add your ghostly finish! While it cools, melt the white chocolate to drizzle on top, and get your marshmallows and writing icing ready for fun.
Step 7: Decorate with Ghost Marshmallows
Place each large white marshmallow on top of the chilled brownies, then dip the bottoms slightly in melted white chocolate to help them stick. Once set, use chocolate writing icing to draw spooky (or silly!) ghost faces. It’s a hilarious step my family always loves, especially the kids!
Pro Tips for Making Ghost Brownies Recipe
- Don’t Overheat the Chocolate: Melt chocolate gently—if it gets too hot, it can seize and ruin your batter.
- Watch the Caramel Color Closely: Caramel burns quickly; as soon as it turns amber, add butter to stop cooking.
- Use Room Temperature Ingredients: It helps everything mix more smoothly and consistently.
- Cool Before Decorating: If marshmallows melt or slide off, your brownies aren’t cool enough—be patient!
How to Serve Ghost Brownies Recipe
Garnishes
I love keeping it simple with these Ghost Brownies—those marshmallow ghosts stand out so well on their own. But if you want to jazz it up, a sprinkle of edible glitter or some extra white chocolate drizzle can make them super festive! For a little crunch, some crushed peppermint sticks around the edges make a fun holiday vibe too.
Side Dishes
A scoop of vanilla ice cream or a dollop of lightly whipped cream pairs beautifully with these brownies. I also like serving them alongside fresh berries to cut through the sweetness and add a touch of tartness.
Creative Ways to Present
I once set these up on a black slate tray with edible pumpkins and a sprinkle of crushed cookie “dirt” for a Halloween party, and they stole the show! You could even pop each brownie into a clear treat bag tied with orange and black ribbons for gifting. Little ghost faces drawn on parchment paper wrappers? Instant crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
I store leftover Ghost Brownies in an airtight container in the fridge—they keep well for up to 4 days. Just make sure the marshmallows don’t get squished! I like to layer parchment paper between layers if stacking.
Freezing
These brownies freeze wonderfully. I slice them first, wrap each piece tightly in plastic wrap, then freeze in a sealed container. When you’re ready, thaw them overnight in the fridge. The texture stays fudgy and the caramel layer remains luscious.
Reheating
If you want a warm brownie experience, take them out of the fridge and microwave a slice for about 15 seconds—keep an eye on it so the marshmallow doesn’t melt too much. You’ll get that gooey caramel and melty chocolate vibe every time.
FAQs
-
Can I use baking chocolate instead of dark chocolate?
Absolutely! Just make sure it’s good quality baking chocolate with at least 70% cocoa solids for that deep chocolate flavor. Avoid chocolate chips designed for melting as they can contain stabilizers that affect texture.
-
How do I make the salted caramel without it crystallizing?
Use a clean pan and avoid stirring the sugar while it melts. Swirling the pan gently is fine. Adding butter and cream at the right moment (once it turns amber) helps prevent crystallization and creates a smooth caramel.
-
Can I use mini marshmallows instead of large ones for the ghost decorations?
You can, but large marshmallows are easier to decorate and stand out more as ghosts. If you use mini ones, consider grouping a few together or piping faces on a white chocolate base instead.
-
Do these brownies freeze well decorated?
It’s best to freeze the brownies without marshmallow decorations, as freezing can alter marshmallow texture. Freeze plain brownies and add marshmallow ghosts fresh after thawing for the best results.
Final Thoughts
This Ghost Brownies Recipe is one I keep coming back to because it’s as delicious as it is fun to make. I love the surprise of that salted caramel middle, and the marshmallow ghosts never fail to brighten up everyone’s day—especially around spooky season! If you want to impress family, friends, or just treat yourself, seriously, give this a whirl. You’ll have smiles, sticky fingers, and happy hearts all around. Can’t wait for you to try it!
Print
Ghost Brownies Recipe
- Prep Time: 100 min
- Cook Time: 20 min
- Total Time: 120 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ghost Brownies are a deliciously spooky treat featuring a rich dark chocolate brownie base, topped with a secret layer of homemade salted caramel, creamy white chocolate, and marshmallow ghosts. Perfect for Halloween or any fun occasion, these brownies combine fudgy texture with sweet and salty flavors, decorated with chocolate writing icing to create adorable ghost faces.
Ingredients
Brownie Base
- 150 g Unsalted butter (chopped into chunks)
- 150 g Dark chocolate (70% cocoa solids), broken into chunks
- 2 Large eggs (at room temperature)
- 220 g White caster sugar
- 150 g Self-raising flour
Salted Caramel Layer
- 100 g Granulated sugar
- 40 g Unsalted butter (at room temperature and chopped into chunks)
- 100 g Double cream (at room temperature)
- 0.5 tsp Salt
Topping & Decoration
- 12 Large white marshmallows
- 100 g White chocolate
- Chocolate writing icing
Instructions
- Prepare Brownie Base: Preheat your oven to 180°C (350°F). Melt the unsalted butter and dark chocolate together until smooth, either over a double boiler or in short bursts in the microwave. In a mixing bowl, beat the eggs with the white caster sugar until pale and fluffy. Gradually fold the melted chocolate mixture into the egg mixture, then sift in the self-raising flour and gently fold to combine without overmixing.
- Bake Brownie Base: Pour the batter into a lined baking tray and bake in the preheated oven for about 20 minutes or until a skewer inserted comes out with a few moist crumbs. Remove from the oven and allow to cool slightly.
- Make Salted Caramel: In a saucepan over medium heat, melt the granulated sugar until it turns amber in color, swirling occasionally to prevent burning. Remove from heat and quickly stir in the butter until melted. Slowly add the double cream and salt, stirring constantly until smooth. Let the caramel cool to room temperature but remain pourable.
- Assemble Caramel Layer: Spread the cooled salted caramel evenly over the baked brownie base. Place it in the fridge briefly to set the caramel layer.
- Add Marshmallow and White Chocolate Topping: Arrange the large white marshmallows on top of the set caramel layer. Melt the white chocolate gently and drizzle over the marshmallows. Alternatively, dip the marshmallows in melted white chocolate for full coverage. Chill again until firm.
- Decorate Ghost Faces: Using chocolate writing icing, draw spooky ghost faces on each marshmallow. Allow the icing to set before cutting.
- Serve: Once decorations have set, cut the brownies into 12 squares and serve chilled or at room temperature for the best texture.
Notes
- Use high-quality dark and white chocolate for the best flavor.
- Ensure eggs and cream are at room temperature to achieve a smooth batter and caramel.
- Be careful when making caramel as sugar can burn quickly; watch the color closely.
- Chilling between layers helps maintain distinct textures and prevents mixing.
- Store brownies in an airtight container in the fridge for up to 3 days.
- Feel free to get creative with decorations – edible glitter or colored icing can enhance the spooky theme.
Nutrition
- Serving Size: 1 brownie (approx. 1/12th of recipe)
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
