Ghost Brownies
Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!
Ingredients
For the brownies
- 150 g Unsalted butter chopped into chunks
- 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
- 2 Large Eggs at room temperature
- 220 g White caster sugar
- 150 g Self-raising flour
For the salted caramel sauce
- 100 g Granulated sugar
- 40 g Unsalted butter at room temperature and chopped into chunks
- 100 g Double cream at room temperature
- 0.5 tsp Salt
For the ghosts
- 12 Large White marshmallows
- 100 g White chocolate
- Chocolate writing icing I used Cake Decor’s Milk Choco Writer pen.
Instructions
Start by making the salted caramel sauce
- Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
- Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minutes.
- Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
- Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
- Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.
Now make the brownie mixture
- Preheat the oven to 180°C (fan oven).
- Line an 8x8inch square baking tin with greaseproof paper. Set aside.
- Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
- In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
- Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.
Layer and bake the brownies
- Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
- Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
- Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
- Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
- Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.
Decorate with white chocolate ghosts
- Break up the white chocolate into a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth.
- Lift the brownies out of the tin and slice them into 12.
- Place a marshmallow on top of each brownie.
- Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
- Use the chocolate writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.
Notes
Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.