Ghostly Caramel Marshmallow Brownies

Ghostly caramel marshmallow brownies make the perfect treat for Halloween or any occasion when you want a fun and irresistible dessert. These brownies combine rich, fudgy cocoa with sweet caramel swirls and fluffy toasted marshmallow “ghosts” adorned with mini chocolate chip eyes. The finishing touch of powdered sugar and caramel drizzle gives this dessert a whimsical and magical appeal.

I first made these during a chilly October evening, and they instantly became a highlight at my Halloween party with everyone asking for seconds.

Ingredients

• Unsalted butter: One cup melted for that rich, smooth base
• Granulated sugar: Two cups to sweeten just right
• Eggs: Four large eggs which create the perfect chewy and moist texture
• Vanilla extract: One tablespoon pure to deepen the overall flavor
• Allpurpose flour: One cup the backbone of your brownie structure opt for fresh and finely milled flour
• Unsweetened cocoa powder: One cup for a bold chocolate punch choose Dutchprocessed for smoother taste
• Salt: Half a teaspoon to balance sweetness and enhance other flavors
• Baking powder: Half a teaspoon to give a slight lift without cakiness
• Caramel sauce: Half a cup swirled in for gooey luscious caramel goodness
• Large marshmallows: One per brownie square to create the ghostly topping
• Mini semisweet chocolate chips: For the ghost eyes high quality chocolate melts beautifully
• Powdered sugar: For dusting to create that haunting ghostly appearance
• Extra caramel sauce: For that decadent spooky drizzle

Instructions

Prepare the Brownie Batter:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9 by 13 inch baking pan. Line it with parchment paper so the brownies lift out easily once baked. In a large bowl whisk melted butter and sugar together until glossy and fully combined. Add eggs one at a time mixing thoroughly after each addition then stir in vanilla extract to infuse warmth into the brownie base.

Combine Dry Ingredients:

In a separate bowl sift together flour cocoa powder salt and baking powder. Gently fold this dry mixture into the wet butter and sugar mixture. Be careful to mix just until combined as overmixing will result in cakey brownies and you want them dense and fudgy.

Incorporate Caramel:

Pour half the brownie batter evenly into the prepared pan. Pour half of the caramel sauce over this layer. Then add the remaining batter and smooth the top with a spatula. Take the last bit of caramel sauce and swirl it on top with a butter knife creating a marbled caramelstreaked effect that will bake into gorgeous pockets of sweetness.

Bake the Brownies:

Place the pan in the center of the preheated oven and bake for 28 to 32 minutes. The brownies are ready when a toothpick inserted near the middle comes out with a few moist crumbs clinging to it. Avoid baking until fully clean or they may dry out. Cool completely on a wire rack in the pan.

Shape the Ghost Topping:

Once cooled cut the brownies into squares. Place one large marshmallow on each square. If the brownies are fully cooled use a tiny dab of caramel to secure the marshmallow in place. Carefully toast the marshmallows either under a broiler for 10 to 20 seconds watching closely or with a kitchen torch until they puff and develop a light golden tint.

Add the Ghost Faces:

Press two mini chocolate chips into each toasted marshmallow to form ghost eyes. Lightly dust the tops with powdered sugar to enhance the ghostly appearance. Finally drizzle extra caramel over the brownies for a dramatic finishing touch that adds sweetness and visual appeal.

These brownies remind me of childhood Halloweens where treats were more than food they were part of the magic. My kids especially love “helping” toast the marshmallows — it’s become a fun family tradition.

Storage Tips

Store any leftover brownies in an airtight container at room temperature for up to two days or in the refrigerator for up to five. The marshmallows may firm up but still taste delightful. You can also freeze the brownies before adding marshmallow toppings for up to three months. Thaw fully before decorating.

Ingredient Substitutions

If you need gluten free brownies substitute allpurpose flour with a 1 to 1 gluten free flour blend that includes xanthan gum. To bring a richer caramel flavor swap caramel sauce with dulce de leche. For a quirky twist on the ghost eyes replace chocolate chips with black sesame seeds for a subtle nutty crunch while keeping the spooky look.

Serving Suggestions

Serve these brownies with a warm mug of hot chocolate for a perfectly cozy treat. A scoop of salted caramel or vanilla ice cream makes for an indulgent pairing that elevates the sweetness and contrasts the chocolaty brownie base. A drizzle of raspberry puree along with the caramel also adds a fun festive flair.

Enjoy these spooky gooey brownies warm or at room temperature for best texture and savor the playful ghostly topping.

Your Recipe Questions Answered

→ How do I keep the brownies fudgy instead of cakey?

Avoid overmixing once the flour is added, stirring just until combined preserves a dense, fudgy texture over cakey.

→ Is toasting the marshmallows necessary?

Toasting is optional but gives the marshmallows a light golden puffiness and adds a gooey texture, enhancing the spooky look.

→ Can these brownies be prepared ahead of time?

Yes, bake and cool the brownies a day ahead, but add marshmallow ghosts and toppings just before serving for best freshness.

→ What’s the best method to cut brownies cleanly?

Use a sharp knife wiped clean between slices, and refrigerate the brownies briefly before cutting to ensure sharp edges.

→ How should leftovers be stored?

Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; marshmallows may firm over time.