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Halloween Ghost Brownies with Toasted Marshmallow Fluff

Halloween ghost brownies bake into fudgy chocolate squares topped with tall, toasted marshmallow fluff ghosts. A kitchen torch gives the golden topping its spooky finish, with mini chocolate chips for eyes.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and chilling 2 hours 18 minutes
Total Time 3 hours 3 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 1 tsp nonstick cooking spray
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 tsp table salt
For the marshmallow fluff
  • 1 jar (7.5 oz) marshmallow creme
  • 1 cup powdered sugar
For the decoration
  • 32 semisweet chocolate chips mini

Equipment

  • 1 8x8-inch metal baking pan
  • 1 electric mixer
  • 1 kitchen torch

Method
 

Bake the brownies
  1. Heat the oven to 350°F.
  2. Lightly coat an 8x8-inch metal baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper with overhanging edges, and lightly spray the parchment.
  4. Melt the butter in a medium saucepan over low heat.
  5. Remove the pan from the heat and stir in the granulated sugar and cocoa powder until smooth.
  6. Whisk in the eggs one at a time.
  7. Stir in the vanilla extract.
  8. Fold in the flour and salt just until no dry streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 22–27 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool the brownies completely in the pan on a wire rack, about 2 hours.
  12. Lift them out by the parchment and cut into 16 squares.
Make the marshmallow fluff
  1. Beat the marshmallow creme and powdered sugar in a medium bowl with an electric mixer until thick and smooth, about 1–2 minutes.
  2. Transfer the mixture to a piping bag or a resealable bag with one corner cut off.
  3. Pipe a tall peaked mound onto each brownie.
  4. Chill for 15–20 minutes.
Toast and decorate
  1. Use a kitchen torch to toast the marshmallow topping, moving the flame constantly until golden brown in spots.
  2. Press 2 chocolate chips onto each ghost for eyes.

Notes

For clean squares, cool the brownies completely before cutting. Refrigerate in an airtight container for up to 3 days. Freeze the undecorated brownies for up to 2 months and add the fluff after thawing. For a dairy-free variation, use dairy-free butter and chocolate chips and check the marshmallow creme label.