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
Scale
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
