Caramel Brownies with Ghosts







Caramel Brownies

  • 2 sticks Challenge Butter, melted, plus more for pan
  • 1 cup all-purpose flour
  • 1 cup Dutch-processed cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 4 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • ¾ cup Salted Caramel Sauce

Marshmallow Ghosts

  • 1 ½ tsp powdered gelatin
  • ⅓ cup cold water, divided
  • 1 egg white
  • ⅓ cup granulated sugar
  • 1 ½ tsp corn syrup
  • ½ vanilla extract
  • black decorating gel


Caramel Brownies

  • 1

    Preheat oven to 350°F.

  • 2

    Line an 8-inch x 8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment paper and exposed edges of pan, set aside.

  • 3

    In a medium bowl, whisk together flour, cocoa powder and salt.

  • 4

    In a large bowl, combine melted butter, sugar and brown sugar. Whisk until well combined. Add eggs one at a time, whisking vigorously until combined. Whisk in vanilla. Mixture should be glossy and smooth. Add dry ingredients and stir until just combined.

  • 5

    Pour two-thirds of batter into prepared pan. Bake for 12 minutes. Gently drizzle caramel sauce on surface, then dollop remaining batter over top. Use a skewer or sharp knife to gently marble batter. Tap pan against counter to even out surface, then bake another 40-45 minutes, or until edges begin to pull away from the pan and a toothpick inserted in the center comes out mostly clean. Let cool completely. Run a sharp knife around the edges to loosen any hardened caramel, then use the parchment paper sling to carefully remove brownies from the pan. Decorate with marshmallow ghosts.

Marshmallow Ghosts

  • 6

    Place gelatin in a small bowl. Cover with a few tablespoons of the water and set aside to soften.

  • 7

    Place egg white in the bowl of a stand mixer fitted with a whisk attachment. Whisk by hand until frothy and expanded enough for mixer to reach it, then use the machine to beat it to soft peaks.

  • 8

    Heat remaining water, sugar and corn syrup in a medium pot over medium heat. Cook, swirling pot, until sugar has dissolved, then increase heat to medium-high. When syrup reaches 230°F on a candy thermometer, turn on mixer and beat egg whites to stiff peaks; turn off when ready.

  • 9

    Continue to cook syrup until it reaches 262°F. Stir in softened gelatin and vanilla and stir until gelatin has melted.

  • 10

    Turn on the mixer to medium and slowly pour hot syrup over egg whites. Increase speed to high and beat until shiny and the bowl is cool to the touch, 7-10 minutes.

  • 11

    Immediately transfer to a piping bag fitted with a large plain tip (½-inch diameter, or #12 tip). Pipe ghosts on the surface of the cooled brownies (work quickly, marshmallows will begin to set as they cool). When set, use the store-bought black decorating gel to make eyes and mouths on the ghosts.

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