Pumpkin Marshmallow Ghost Brownies
These Pumpkin Marshmallow Ghost Brownies are a fun and tasty way to celebrate Halloween. They're made with pumpkin puree, lots of cozy fall spices, and they're topped with spooky marshmallow ghosts.
Equipment
- 8x8-inch (20 cm) Baking Pan
- Electric Hand Mixer
Ingredients
For the Pumpkin Brownies:
- 90 g (¾ cup) all-purpose flour spooned and leveled
- 50 g (½ cup) Dutch-processed cocoa powder spooned and leveled
- ½ tsp espresso powder
- ¼ tsp fine sea salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 113 g (½ cup) unsalted butter cut into pieces
- 120 g (4 oz) 70% dark chocolate broken into pieces
- 300 g (1 ½ cups) light brown sugar packed
- 120 g (½ cup) canned pumpkin puree
- 3 large eggs room temperature
- 2 tsp pure vanilla extract
For the Marshmallow Ghosts:
- 1 large egg white
- 50 g (¼ cup) granulated sugar
- ¼ tsp cream of tartar
- ¼ tsp pure vanilla extract
- Black gel food coloring
Instructions
Pumpkin Brownies:
- Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20 cm) baking pan and line with parchment paper leaving a few inches of overhang.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large heatproof bowl, add the butter and dark chocolate. Heat in the microwave in 30 second intervals, stirring in between. Once the mixture is 80% melted, stir until smooth. The residual heat will melt the rest.
- In the same bowl, add the brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk until fully combined.
- Fold in the flour mixture with a silicone spatula until just combined. Transfer the batter to the prepared baking pan and smooth out the top.
- Bake for 28-30 minutes until a toothpick inserted into the center comes out with a few fudgy crumbs.
- Cool completely in the pan before adding the marshmallow ghosts (about 1 hour).
Marshmallow Ghosts:
- In a large heatproof bowl, add the egg white, sugar, and cream of tartar.
- Place the bowl over a pot filled with two inches of simmering water.
- Whisk constantly until the sugar has dissolved and the mixture is thin and frothy. To test if it's done, run a finger through the mixture (careful, it's hot) and rub your fingers together. If there are no granules, it's done. You can also test with a kitchen thermometer which should read 160°F (71°C).
- Remove the bowl from the heat and add the vanilla extract. Beat the egg whites with an electric hand mixer on high speed for 3-4 minutes or until soft peaks form. The mixture should be thick and glossy.
- Transfer the marshmallow fluff to a piping bag and pipe ghosts onto the cooled brownies. Use the black gel food coloring to create eyes and a mouth.
- Slice into pieces and enjoy!
Notes
- You can use mini chocolate chips instead of food coloring for the eyes and mouth. The surface of the marshmallow ghosts will dry and harden a bit after piping so be sure to put the chocolate chips on while the meringue is still gooey.
- The brownies taste even better the day after! The flavors of the pumpkin puree and spices intensify over time and marry nicely into the chocolate.
Nutrition
Serving: 1 brownie | Calories: 219kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Sodium: 59mg | Fiber: 2g | Sugar: 24g
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