A spooky yet delicious treat, Ghost Marshmallow Brownies are rich, fudgy chocolate brownies topped with soft, gooey marshmallows shaped like playful ghosts. The contrast between the dense, decadent brownie base and the light, pillowy marshmallow creates an irresistible texture. Often finished with chocolate eyes or a drizzle of dark chocolate, these brownies are perfect for Halloween parties, themed gatherings, or any occasion that calls for a fun and festive dessert.

Prep

30 min

Bake

20 min

Total

50 min

Yield

8 inch

Ingredients

Pumpkin Brownies
• RedMan Plain Flour | 1242 | 136 gm
• RedMan Baking Powder | 62606 | 1 gm
• RedMan Cocoa Powder | 66036 | 25 gm
• Deltasal Fine Sea Salt | 58413 | 2 gm
• RedMan Dark Chocolate Couverture | 9083 | 160 gm
• RedMan Unsalted Butter | 68328 | 128 gm
• RedMan Fine Sugar | 1416 | 150 gm
• Pumpkin Puree | --- | 168 gm
• RedMan Eggs | 12088 | 3 no.
• RedMan Vanilla Extract | 67721 | 1 tsp

Ghost Marshmallows
• RedMan Gelatin Fish Powder | 63728 | 10 gm
• Water (Cold) | --- | 60 gm
• RedMan Fine Sugar | 1416 | 50 gm
• Water | --- | 30 gm

Decorating Chocolate
• RedMan Dark Chocolate Couverture | 8083 | 80 gm

Instructions

**Directions Pumpkin Brownies**
1. In a large bowl, sift the plain flour, baking powder and cocoa powder together and add the salt.
2. Whisk the sugar, eggs, puree and vanilla together until smooth.
3. In a saucepan over the stove or in a bowl in a microwave, melt the chocolate and butter together.
4. Combine the warm chocolate mix into the pumpkin mix.
5. Whisk the dry ingredients into the batter then transfer into a 7 inch square baking tin lined with baking paper and bake for 20 to 25 minutes at 165 degree celsius.
6. Let the brownies cool completely on a wire rack before removing the baking paper and decorating.

**Directions Ghost Marshmallows**
1. Mix the gelatin powder and cold water, stirring well to combine and set aside.
2. Transfer the set gelatin in to a stand mixer mixing bowl.
3. Combine the sugar and water in a pot and cook on medium flame till 114 degree Celsius.
4. Pour the hot syrup into the gelatin mix and whisk on medium speed for about 2 minutes.
5. Increase to high speed and whisk till soft peaks form.
6. Transfer the marshmallow into a piping bag with a small plain round piping tip or a ziplock bag.
7. Immediately pipe the marshmallow ghosts onto the cooled brownie and let it dry for about 30 to 45 mintues before decorating with a bit of icing for its mouth and eyes.

**Directions Decorating Chocolate**
1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.

Tips

**Perfect Your Baking Time**
1. Check for Doneness : Bake until a toothpick inserted into the center comes out with a few moist crumbs. This ensures they remain fudgy.
2. Cooling Time : Allow the brownies to cool completely in the pan before adding the marshmallow layer. This prevents melting and ensures a clean cut.

**Add Decorative Details**
1. Chocolate Eyes : Use melted chocolate or chocolate chips for the ghost's eyes. Place them on the marshmallows before the mixture sets.
2. Sprinkles or Edible Glitter : Add festive sprinkles or edible glitter to enhance the visual appeal.

**Layering Technique**
1. Layering : Pour half of the brownie batter into the pan, then add the marshmallow layer, followed by the remaining brownie batter on top. This creates a delicious surprise inside when cut.
2. Swirl Technique : For a marbled effect, gently swirl the brownie batter into the marshmallows before baking.

**Serving Suggestions**
1. Chill Before Cutting : Refrigerate the brownies for an hour after making to help the marshmallows set and make cutting easier.
2. Warm Treat : For a gooey experience, warm the brownies in the microwave for a few seconds before serving.