A fun little treat to kick off my Halloween baking for the season. This is the easiest and quickest one bowl cocoa brownies you’ll ever make. Super fudgy in the centre with slightly crusty edges. This is my go-to brownie recipe. For a Halloween flair, these are decorated with marshmallow frosting ghosts.
Feel free to use any icing/frosting of your choice. Make it from scratch or buy ready-made. Or simply sprinkle with icing/powdered sugar or cocoa powder.
Ghost Brownies
The easiest and quickest one bowl cocoa brownies you'll ever make. Super fudgy in the centre with slightly crusty edges. This is my go-to brownie recipe. For a Halloween flair, these are decorated with marshmallow frosting ghosts.
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Ingredients
Chocolate Brownies*
- ½ Cup Unsalted Butter, Melted
- 1 Tbsp Oil (Vegetable/Sunflower or Coconut Oil)
- 1⅛ Cup Castor Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ½ Cup All-Purpose/Cake Flour
- ½ Cup Good quality cocoa powder
- ¼ tsp Salt
Marshmallow frosting**
- 1 Large egg white, room temperature
- ¼ Cup Castor Sugar
- Pinch of Cream of Tartar or substitute with a couple of drops of vinegar
- Pinch of salt
- ⅛ tsp Vanilla Extract Optional
Instructions
Chocolate Brownies*
- Preheat the oven to 180°C
- Line the bottom of an approx. 20cm square baking tin with baking paper and spray with non stick cooking spray. Set aside
- Combine the melted butter, oil and sugar together in a medium bowl and mix well. Add the eggs and vanilla and beat until light and well combined
- Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not over mix
- Pour the batter onto the prepared tin. Smooth the top out evenly, but work gently as the batter is very thick and sticky
- Bake for 20 – 25 minutes, or until the centre of the brownie no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven)
- Remove and allow to cool in the tin for around 10 – 15 minutes, then remove and place on a wire rack to cool completely before decorating
Marshmallow frosting**
- Feel free to use a ready-made icing/frosting or a frosting mix
- To make the marshmallow (meringue) frosting from scratch, fill a small pot/saucepan with around 2cm of water and bring to a simmer
- In a heat-proof bowl, whisk together the egg whites, sugar, cream of tartar, and salt
- Place the bowl over the simmering pot of water, making sure that the bowl does not touch the water
- Heat the egg mixture while whisking constantly until it reaches around 48°C. If you do not have a thermometer, this will take around 3 – 5 minutes. The mixture should feel hot to the touch
- Remove the bowl from the heat and use your electric hand mixer or stand mixer to beat the egg whites on high for another 3 to 6 minutes until they are fluffy and bright white in colour
- The mixture should make peaks and hold it's shape but they won't be stiff peaks as the mixture is quite sticky
- Place the mixture into a piping bag and pipe the ghosts onto the cooled brownies
- Place in the fridge for the frosting to set a little (it won't set firm) for around an hour before adding eyes or mouths to the ghosts. Use black icing/frosting or coloured sprinkles for this
Notes
*Optional extras: Crushed walnuts, peanuts, almonds, pecans or chocolate chips
**Feel free to use any icing/frosting of your choice. Make it from scratch or buy ready-made. Or simply sprinkle with icing/powdered sugar or cocoa powder.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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