Ghostly Brownies
Yields 16 brownies
- 3 ounces unsweetened chocolate, roughly chopped
- 4 ounces (1 stick) unsalted butter
- 1 1/3 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon flaky sea salt
- 2/3 cup flour
- 16 large marshmallows
- 12 ounces white chocolate chips
- 1 Tablespoon coconut oil
- 1 tube black decorating gel, or frosting
Heat oven to 350. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Spray the parchment with non-stick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together, stirring occasionally. Remove from heat once melted. Whisk in the sugar, then eggs, one at a time, then vanilla and salt. Stir in the flour. Scrape batter into prepared pan, spread until even.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out batter-free. Allow brownies to cool to room temperature. Cut into 16 squares. Top each brownie piece with 1 large marshmallow.
In a small heatproof bowl over gently simmering water, melt the white chocolate and oil together, stirring occasionally. Remove from heat once melted. Using a spoon, carefully drip white chocolate completely over the tops of each marshmallow, so they are covered completely and it drips onto brownies. Allow white chocolate to set.
Use black gel or frosting to pipe 2 dots for eyes, and a circle for the mouth on each "ghost".
