Description
These Ghost Brownies are a deliciously spooky treat featuring rich dark chocolate brownies filled with a secret layer of homemade salted caramel sauce, topped with melted white chocolate and adorable marshmallow ghosts. Perfect for Halloween or any fun occasion, they combine a fudgy texture with a gooey caramel center and festive decoration.
Ingredients
Scale
Brownie Base
- 150 g Unsalted butter (chopped into chunks)
- 150 g Dark chocolate (70% cocoa solids, broken into chunks)
- 2 Large eggs (at room temperature)
- 220 g White caster sugar
- 150 g Self-raising flour
- 0.5 tsp Salt
Salted Caramel Sauce
- 100 g Granulated sugar
- 40 g Unsalted butter (at room temperature, chopped into chunks)
- 100 g Double cream (at room temperature)
- 0.5 tsp Salt
Topping & Decoration
- 12 Large white marshmallows
- 100 g White chocolate
- Chocolate writing icing
Instructions
- Prepare the salted caramel sauce: In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring occasionally, until it fully melts and turns a deep amber color. Remove from heat, then carefully stir in the chopped butter until melted. Slowly pour in the double cream while stirring constantly. Add the salt and mix until smooth. Set aside to cool.
- Make the brownie batter: Preheat your oven to 180°C (350°F) and grease or line a brownie tin. In a heatproof bowl over simmering water, melt the butter and dark chocolate together, stirring until smooth. Remove from heat and let cool slightly. In a separate bowl, whisk the eggs and white caster sugar until thick and pale. Gently fold the chocolate mixture into the egg mixture, then sift in the self-raising flour and salt, folding until combined.
- Layer the brownies and caramel: Pour half of the brownie batter into the prepared tin, spreading evenly. Spoon the cooled salted caramel sauce evenly over the brownie base, leaving a small border around the edges. Pour the remaining brownie batter over the caramel layer and spread evenly to cover.
- Bake the brownies: Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. Remove from the oven and allow to cool completely in the tin.
- Decorate the brownies: Melt the white chocolate gently in a heatproof bowl over simmering water or in short bursts in a microwave, stirring until smooth. Spread or drizzle the melted white chocolate over the cooled brownies. Arrange the large white marshmallows evenly on top to resemble ghost shapes.
- Add ghost faces: Use the chocolate writing icing to draw eyes and mouths on the marshmallows to create spooky ghost faces. Allow the chocolate and icing to set before cutting into squares and serving.
Notes
- Ensure all your ingredients, especially eggs and cream, are at room temperature for better mixing and texture.
- Do not overbake the brownies; they should be fudgy and moist inside.
- Use good quality dark and white chocolate for the richest flavor.
- Be cautious while making caramel as the sugar mixture gets very hot.
- The marshmallow ghosts can be customized with different facial expressions using the icing.
Nutrition
- Serving Size: 1 brownie (approx. 80g)
- Calories: 350 kcal
- Sugar: thirty-four grams
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 75 mg
