I’m feeling that Halloween is creeping up on me without warning this year. It’s only two weeks away, and I’m not ready.
I just finished with my little boy’s birthday party this week, and I need to start worrying about some fun Halloween recipes for you, costumes for the boys, decorations …yes, I have not filled my front yard with any scary things yet. Shame on me!
So, here it is – at least one recipe: Easy-to-bake, little ghosts made with a big marshmallow, covered in delicious white chocolate ganache, sitting on top of a dark, rich, and sinfully fudgy brownie.
I know. Spooky, right?!? … definitely spooky for the waistline! Haha!
I saw this idea the other day on BettyCrocker.com. That recipe uses Betty Crocker’s brownie mix and ready-to-use white frosting. You could do that, if you are feeling lazy … Ahem. I mean, if you want to save a couple of minutes of your time :)
Homemade brownies and white chocolate fondue sound and taste so much better. And it’s really not that much more work. So check out my video, and you will see:
This recipe is so easy, that you can do it with your kids too. You could even be the amazing mom (or dad, of course!) to throw the coolest decorate-your-Halloween-brownie-ghost party!!!!! Sounds fun, right?!? The kids will love it for sure :)
Here is what you’ll need to do.
Ingredients: to make 6 ghost brownies.
For the brownies:
- 4 oz (110 gr) of unsalted butter
- 1/2 cup (100 gr) of semi-sweet chocolate chips (I used Ghirardelli)
- 2 eggs
- 3/4 cup (150 gr) of sugar
- 1/2 teaspoon of vanilla extract
- 1/2 cup (75 gr) of all-purpose flour
- 1/3 cup (35 gr) of unsweetened cocoa powder (Ghirardelli, or another good quality)
- 1/4 teaspoon of baking soda
- pinch of salt
- 6 large marshmallows
- 1/2 cup (100 gr) of white chocolate chips (Ghirardelli or other good quality)
- 2 tablespoons of heavy cream
- mini chocolate chips for decoration (to make the eyes and mouth of the ghosts) or brown/black frosting
Preparation time: about one hour and and fifteen minutes.
1. Preheat the oven to 350° F (175° C). Place the half cup of semi-sweet chocolate chips and the butter into a microwave-safe bowl. Microwave for about 30 seconds (set on high). Check, mix and add about 15 more seconds if needed.
If you prefer, you could also melt the chocolate with the butter in a double boiler – Place the bowl over a steamy pan partly filled with simmering water. Mix until fully melted.
2. In another large bowl whisk together the eggs, the sugar and the vanilla extract.
3. Mix in the flour, the cocoa powder, the baking soda, and the melted butter/chocolate mixture (which should be cool down a bit by now). Stir all the ingredients are combined, do NOT over-mix.
4. Spoon the batter into about 6 muffin cups, about 3/4 of the way. You can use silicone cup as is. If you have tin cups, please spray or grease with butter and flour. Or line with paper cups.
5. Bake for about 25 minutes at 350° F (175° C). Do not over-bake, or the brownies will dry up.
Let the brownies cool down, before removing from the mold. When cooler, remove the brownies and set aside while you prepare the topping.
6. Melt the white chocolate chips with the heavy cream. You can microwave for about 20 seconds, mix and add a few more seconds (maybe 15 more seconds) until melted. Or you can melt the chocolate with the cream in a double boiler, same as before.
7. Place one marshmallow on top of an upside down brownie. Note, the bottom of the brownie is much flatter than the top.
Hold the marshmallow with the tip of a toothpick, and pour some of the melted white chocolate on top. The white chocolate will harden quickly when it cools off, and will hold everything together.
Decorate with the mini chocolate chip and make the eyes and mouth of the ghost.