BOO! Brownies

cut marshmallow brownies on parchment paper with white chocolate ghosts on top, brownie crumbs around, and fake spiders.

Creep it real this Halloween with these extra spooky frosted marshmallow brownies! Indulge in a dark, fudgy brownie base packed with gooey marshmallows, topped with a hauntingly rich chocolate buttercream frosting, and finished with spooky marshmallow webs and ghostly white chocolate decorations.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: brownies

Calories: 402kcal

Ingredients

Brownies

2¼ cups bittersweet chocolate chips
½ cup unsalted butter
4 large eggs room temperature
1 cup granulated sugar
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups mini marshmallows

Frosting

2 cups powdered sugar sifted
½ cup natural process cocoa powder sifted
6 Tablespoons salted butter room temperature
⅓ cup whole milk room temperature
1 teaspoon vanilla extract

Topping

1 cup mini marshmallows melted
½ Tablespoon sprinkles if desired
¼ cup white chocolate melted

Instructions

Brownies

Heat oven to 350℉/177℃.
Line a 9-inch pan with parchment paper. Set aside.
Combine chocolate chips and butter in a microwave safe bowl.
Microwave in 15-second increments, stirring well after each, until melted and smooth. Set aside.
In a large bowl, stir eggs, sugar, salt, and vanilla until well combined.
Mix in chocolate mixture.
Stir in flour.
Pour into prepared pan.
Bake 25 minutes, or to desired degree of doneness.
Cool before lifting out of pan.

Frosting

In a medium bowl, whisk powdered sugar and cocoa powder together.
With an electric mixer, cream butter.
Add cocoa mixture alternately with milk.
Add vanilla.
Beat until smooth and fluffy.
Spread on top of cooled brownies.

Decorating

Line a sheet pan with parchment paper. Set aside.
Place chocolate in a large microwave safe bowl and microwave in 30 second increments, stirring well after each, until chocolate is melted and smooth.
Spoon out desired amount of white chocolate and dollop onto prepared pan. Using the back of the spoon, drag the melted chocolate down into a curved shape. Repeat until you've achieve ghost-like figure.
Place in freezer to set.
Once set, take an edible marker and make little faces onto each ghost.
Place marshmallows in microwave safe bowl. Heat in 15 second increments, stirring after each, until melted and smooth.
Scoop out about 1 Tablespoon of melted marshmallow and, using your fingers, pull/stretch the marshmallow out to resemble a web-like pattern. Carefully place onto brownies, being sure to stretch it across to ensure it sticks.
Once you've gotten the desired amount of marshmallow onto the brownies, top with sprinkles.
Place white chocolate ghosts.

Notes

Storing Your Frosted Brownies

Want to enjoy these brownies later? Here's how to store them:

Short-term: Store the brownies in an airtight container at room temperature for 2-3 days.
Refrigerated: To keep them a little longer, place brownies in an airtight container or zip-top bag. Refrigerate for up to a week. Remember that refrigeration will make the brownies a little more firm than fresh baked.
Frozen: For longer storage, wrap the entire cooled pan or individual brownie slices tightly in plastic wrap, then place in a freezer safe container or zip-top bag. Freeze for up to 3 months.

Tips for the Perfect Fudgy Brownies

Don't overbake: The secret to chewy brownies is underbaking slightly. A toothpick inserted into the center should come out with moist crumbs.
Use room temperature eggs: This helps create a better texture and incorporate air into the batter.
Avoid overmixing: Overmixing can lead to tough brownies. Mix just until combined.
Let cool completely: Allow the brownies to cool completely before frosting for easier slicing and to set the frosting.
To sub unsalted butter: Add ⅛ teaspoon salt to the batter.

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