Description
Fudgy black-cocoa brownies topped with stabilized, piped marshmallow ghost silhouettes and simple dot eyes—Halloween dessert squares that are easy to make.
Ingredients
Scale
- Black cocoa brownies:
- 1/2 cup (113 g) unsalted butter
- 2/3 cup (135 g) granulated sugar
- 2/3 cup (55 g) black cocoa powder
- 1/4 cup (25 g) unsweetened cocoa powder (Dutch-process if possible)
- 1/2 cup (120 ml) brewed coffee or hot water
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp baking powder
- 1/2 tsp fine salt
- Marshmallow ghost tops:
- 1 cup (270 g) marshmallow fluff
- 2 tbsp melted marshmallows (or use 1 tbsp egg-white powder + 1 tbsp water, see Notes)
- 1/4 tsp vanilla extract (optional)
- Pinch of salt
- Dot eyes:
- 2 to 3 tbsp black cocoa/charcoal gel (preferred) or melted dark chocolate
- For the pan:
- Nonstick spray or parchment paper to line the pan
Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving overhang for lifting.
- Melt and combine: In a microwave-safe bowl (or on low heat), melt the butter. Whisk in granulated sugar, black cocoa, and unsweetened cocoa until it looks like a thick paste. Slowly whisk in the hot coffee (or hot water) until smooth and glossy.
- Add eggs and flavor: Whisk in eggs one at a time until the batter thickens and looks shiny. Stir in vanilla.
- Finish batter: Sprinkle in flour, baking powder, and salt. Fold just until no dry streaks remain. Do not overmix.
- Bake: Spread batter evenly in the pan. Bake 20–24 minutes, until the edges are set and the center looks slightly soft/wobbly (not wet).
- Cool completely: Cool in the pan at room temperature for at least 1 hour. For clean piping, refrigerate 15–20 minutes if needed—brownies should be cool, not warm.
- Cut into squares: Lift brownies out using parchment overhang. Cut into 9 squares (3×3) for thicker tops.
- Make piping marshmallow: Mix marshmallow fluff with melted marshmallows (or stabilized option—see Notes). Add vanilla (if using) and a pinch of salt. Transfer to a piping bag fitted with a round tip (or use a zip-top bag with a small snipped corner).
- Pipe ghost silhouettes: On each brownie square, pipe a rounded ghost top (like a cloud) with the nozzle hovering lightly. Finish with a slightly wavy/flared bottom so it reads as a ghost silhouette.
- Chill to set: Refrigerate 15 minutes so the marshmallow firms up.
- Add eyes: Dot two small eyes on each ghost using black cocoa/charcoal gel or melted dark chocolate. If using chocolate, let it cool 1–2 minutes so it dots cleanly.
- Serve: Serve chilled or at cool room temperature. Best within 1 day for the cleanest ghost texture.
Notes
Marshmallow stabilizer option: If you don’t want to melt marshmallows, use egg-white powder. Whisk 1 tbsp egg-white powder with 1 tbsp water, then mix into the fluff with a pinch of salt until smooth. If it seems stiff, stir in 1/2 tsp warm water; if too runny, chill 5–10 minutes. Piping troubleshoot: If your marshmallow is too soft, chill the piping bag for 5–10 minutes and try again. Doneness cue: If a toothpick comes out with wet batter, bake 2–3 minutes more; fudgy brownies can still cling slightly, but they shouldn’t look liquid.