Why settle for a plain brownie when you can have a haunted masterpiece? These Ghostly Caramel Marshmallow Brownies are a decadent, multi-textured delight that combines a rich, fudgy cocoa base with a gooey caramel center and a toasted marshmallow topper. Decorated to look like a field of tiny, delicious ghosts, these brownies are the ultimate conversation starter for any Halloween party. They are thick, chewy, and just a little bit “wicked”—making them the perfect indulgence for the spooky season.
Why This Recipe Works
- The Layered Reveal: By sandwiching a layer of melted caramel between two layers of brownie batter, you ensure a “molten” center that stays soft even after the brownies have cooled.
- Textural Trifecta: You get the dense chew of the brownie, the silky pull of the caramel, and the pillowy, toasted finish of the marshmallow ghosts.
- Interactive Decorating: The “ghosts” are made by melting marshmallows directly onto the hot brownies, creating a natural, flowing shape that makes each ghost unique.
- Salt & Sweet Balance: A hint of sea salt in the caramel layer elevates the chocolate flavor and keeps the sweetness from becoming overwhelming.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Total Time: 55 Minutes
- Yield: 16 Brownies
- Difficulty: Easy/Medium
Ingredients
- For the Fudgy Brownie Base:
- 1 cup Unsalted Butter, melted
- 2 cups Granulated Sugar
- 4 Large Eggs
- 1 tsp Vanilla Extract
- ¾ cup Unsweetened Cocoa Powder
- 1 cup All-Purpose Flour
- ½ tsp Salt
- For the Caramel Center:
- 11 oz (1 bag) Caramel Bits or unwrapped caramels
- 2 Tbsp Heavy Cream
- A pinch of Sea Salt
- For the Ghostly Topping:
- 16–20 Large Marshmallows
- Black Decorating Gel or melted dark chocolate (for eyes)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- The Batter: Whisk melted butter and sugar. Add eggs and vanilla. Fold in cocoa, flour, and salt until just combined.
- First Bake: Pour half of the brownie batter into the pan. Bake for 12–15 minutes until the edges are set but the center is still soft.
- The Caramel Layer: While the first layer bakes, melt the caramels and cream in the microwave in 30-second intervals until smooth. Pour this over the par-baked brownie layer.
- Second Bake: Spread the remaining brownie batter carefully over the caramel. Return to the oven for 20–25 minutes.
- The Ghosts: As soon as the brownies come out of the oven, place large marshmallows on top (one for each intended square). Return to the oven for just 1–2 minutes until the marshmallows puff and begin to slump into “ghost” shapes.
- Decorate: Once the brownies are cool, use black decorating gel to dot two eyes on each marshmallow ghost.
Conclusion
These Ghostly Caramel Marshmallow Brownies are a masterclass in holiday baking. They offer a sophisticated take on a childhood favorite, providing a rich, satisfying dessert that looks like it took hours but is secretly quite simple. Between the “bleeding” caramel center and the friendly marshmallow faces, they are a guaranteed hit for ghouls and goblins of all ages.
(FAQ)
Q: My caramel got hard. How do I keep it soft?
A: The secret is the heavy cream! Adding a splash of cream to the melted caramels prevents them from turning into “jawbreakers” once they cool down.
Q: Can I use marshmallow fluff instead?
A: You can, but you won’t get the distinct “ghost” shapes. The large marshmallows provide the height and structure needed for the iconic look.
Q: How do I get clean slices?
A: Chill the brownies in the refrigerator for at least an hour before cutting. This firms up the caramel so it doesn’t run everywhere, giving you perfect, spooky squares.
