How to Make Marshmallow Ghost Brownies to Spook Your Treat Table

These ghostly brownies are a treat to die for, certain to disappear as soon as they make their presence known on the Halloween dessert table. Prepare for a ton of oohs and aahs—and if you have a particularly spirited group, some hauntingly satisfied whoo-oo-oo-oos. 

The pumpkin puree here serves to make these chocolate brownies nice and moist, but it’s the pumpkin pie spice that gives this recipe a seasonal twist. If you prefer a more traditional brownie flavor, you can simply omit the spice and no one will be the wiser that pumpkin is the secret ingredient.

Of course, a properly spooky Halloween recipe must come with an ominous warning. So, here it goes: Beware the homemade marshmallow! It hardens as it cools, so make haste as you pipe your ghouls.

Yields: 12-16 servings

Total Time: 2 hours 50 mins

Ingredients

For the Brownies:

• Cooking spray

• 1 c.

  plus 2 tablespoons all-purpose flour, spooned and leveled

• 1 1/2 tsp.

  pumpkin pie spice

• 1/4 tsp.

  baking powder

• 1/2 tsp.

  kosher salt

• 1 c.

  semisweet chocolate chips

• 9 tbsp.

  (1 stick plus 1 tablespoon) unsalted butter

• 1/4 c.

  unsweetened cocoa powder

• 1 1/2 c.

  sugar

• 3/4 c.

  pumpkin puree

• 3

  large eggs

• 1 tsp.

  pure vanilla extract

For the Marshmallow Ghosts:

• 1 1/4 tsp.

  unflavored gelatin (part of 1 envelope)

• 1/2 c.

  granulated sugar

• Store-bought black piping frosting

Directions

Make the Brownies:

1. Preheat oven to 350°F. Line a 9- by 13-inch pan with parchment paper, leaving a 2-inch overhang on the 2 long sides. Grease paper.

2. Whisk together flour, pie spice, baking powder, and salt in a bowl. Melt chocolate chips, butter, and cocoa in a small saucepan over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. Whisk together sugar, pumpkin puree, eggs, and vanilla in a separate bowl. Add butter mixture to sugar mixture and stir to combine. Add flour mixture and stir to combine. Transfer to prepared pan.

3. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 to 22 minutes. Transfer to a wire rack and cool completely in pan. Run a knife along the two short sides of the pan and lift brownies from pan using parchment. Remove parchment and transfer brownies to a serving platter.

Make the Marshmallow Ghosts:

1. Sprinkle gelatin over 1/4 cup cold water in a bowl to soften. Set aside.

2. Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, until sugar is dissolved, 1 to 2 minutes. When water comes to a boil, stop stirring, and wash down sides of the pan with a wet pastry brush to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 238°F on a candy thermometer, 4 to 6 minutes.

3. Add sugar mixture to the softened gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip).

4. Immediately pipe ghost shapes on brownies. Let dry 1 hour. Pipe black frosting eyes and mouths. Brownies can be stored in an airtight container for 1 day.

Tip: The marshmallows are best made in a small saucepan. If the sugar mixture does not reach the bulb on your candy thermometer, simply tilt the pan to bring it up to the level.

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