Spoopy Ghost Brownies

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Happy Halloween week!!  I have decorated my apartment.  I have bought (and eaten) too much candy.  I am so ready this year.

There was a pot luck at work last week and I just couldn’t resist making these super cute (and delicious!) ghost brownies!  They went super fast too!

So if you have any Halloween fun planned this week I highly recommend these brownies.  Sure you can use a box mix if you are short on time but the homemade version is so quick and easy and tastes so delicious.

Ghost Brownies

From Cooking With Manuela 

8 oz butter

1 cup semi-sweet chocolate chips (I used mini ones and reserved some extra chips for later.  You will need them)

4 eggs

1 1/2 cups sugar

1 tsp vanilla

1 cup flour

2/3 cup unsweetened cocoa powder

1/2 tsp baking soda

pinch of salt

For the top

large marshmallows

1 cup white chocolate chips

4 tbsp heavy cream

mini chocolate chips for decoration

 

Preheat the oven to 350 degrees.

Melt the butter and semi-sweet chocolate chips together either in the microwave or on the stove top.

Let the chocolate butter mixture cool before whisking in the sugar, vanilla, and eggs.

Mix in the cocoa powder, flour, and baking soda.Be careful not to over mix.

Spoon the batter into a greased muffin tin (I made mine a little small and got 18 brownies, 12 would be perfect).

Bake for 20 – 25 minutes.  Watch that you don’t over bake them.

Let the brownies cool for about 10 minutes before un-molding to finish cooling. Once the brownies are cool, flip each one over and top with a marshmallow.

Melt the white chocolate chips with the heavy cream and stir until smooth.

Spoon the white chocolate over the marshmallow and allow it to drip down the sides.

Before the chocolate cools completely decorate with mini-chocolate chip eyes and a mouth.

Let the white chocolate harden before consuming.

 

Ghost Brownies

8 oz butter

1 cup semi-sweet chocolate chips 4 eggs

1 1/2 cups sugar

1 tsp vanilla

1 cup flour

2/3 cup unsweetened cocoa powder

1/2 tsp baking soda

pinch of salt

For the top

12-16 large marshmallows

1 cup white chocolate chips

4 tbsp heavy cream

mini chocolate chips for decoration

 

Preheat the oven to 350 degrees.

Melt the butter and semi-sweet chocolate chips together either in the microwave or on the stove top.

Let the chocolate butter mixture cool before whisking in the sugar, vanilla, and eggs.

Mix in the cocoa powder, flour, and baking soda.

Spoon the batter into a greased muffin tin. Bake for 20 – 25 minutes.

Let the brownies cool for about 10 minutes before un-molding to finish cooling.

Once the brownies are cool, flip each one over and top with a marshmallow.

Melt the white chocolate chips with the heavy cream and stir until smooth.Spoon the white chocolate over the marshmallow and allow it to drip down the sides.

Before the chocolate cools completely decorate with mini-chocolate chip eyes and a mouth.

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