Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and glossy, filling your kitchen with a sweet aroma.
- Add in the eggs one at a time, whisking well after each to incorporate them fully and create a shiny, smooth batter.
- Stir in the vanilla extract, then sift the cocoa powder, flour, and salt into the bowl, folding gently until just combined and the batter is thick and fudgy.
- Pour the batter into the prepared pan, spreading it evenly with a spatula and smoothing the top across the surface.
- Bake in the preheated oven for 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Remove the pan from the oven and allow the brownies to cool in the pan for about 15 minutes until they are firm enough to handle.
- Once cooled, cut the brownies into squares and transfer them to a cooling rack if desired. Place mini marshmallows on top of each brownie.
- Use a microwave or double boiler to gently melt the marshmallows until glossy and gooey, about 20-30 seconds in the microwave, stirring until smooth.
- Spoon the melted marshmallow mixture over the marshmallow toppings, creating a ghostly drape that spreads slightly and begins to set as it cools.
- Allow the decorated brownies to sit at room temperature for 10-15 minutes so the marshmallow topping firms up and creates a soft, chewy ghostly appearance.
- Serve these spooky treats as fun Halloween desserts, enjoying the rich chocolate and gooey marshmallow contrast with each bite.
Notes
For extra spooky effect, use white chocolate chips for eyes on the marshmallows before melting the marshmallow topping.