Holy Halloween heaven! These are fudgy, decadent brownies loaded with gooey caramel and topped with adorable marshmallow ghosts that look like they’re floating on a sea of chocolate dreams. We’re talking rich, chocolatey brownies with pockets of melted caramel throughout, crowned with puffy marshmallow “ghosts” that have little chocolate chip eyes. It’s like a campfire s’more had a baby with Halloween and decided to become the most ridiculously indulgent brownie ever. These bad boys are so good, they’ll make you believe in ghosts — specifically, the ghost of your willpower as it completely disappears.
Why You’ll Love This Recipe
Three desserts in one: brownies, caramel, and marshmallows. It’s like winning the dessert lottery.
So Instagram-worthy your followers will think you hired a food stylist.
Uses boxed brownie mix as the base (because life’s too short for everything from scratch).
Kids will lose their minds over the cute factor.
Perfect for Halloween parties, bake sales, or Tuesday night because you can.
Makes enough to share… but you might not want to.
The Good Stuff You’ll Need
For the Brownies:
1 box (18.3 oz) fudge brownie mix (go for the good stuff)
1/3 cup vegetable oil
1/4 cup water
2 large eggs
1/2 cup mini chocolate chips (because more chocolate = more better)
For the Caramel Layer:
1 bag (11 oz) soft caramel candies, unwrapped (or 1 cup caramel sauce)
3 tbsp heavy cream
Pinch of sea salt
For the Ghostly Topping:
2 cups mini marshmallows
1/4 cup mini chocolate chips (for the eyes)
2 tbsp powdered sugar for dusting
Optional But Recommended:
Extra caramel sauce for drizzling
Flaky sea salt for sprinkling
Your best spooky serving plate
Let’s Get Ghostly
Step 1: Brownie Base Prep
Preheat oven to 350°F (or whatever your brownie box says).
Line a 9×13 baking dish with parchment paper, leaving some overhang for easy removal.
Spray with cooking spray because stuck brownies are tragic.
Step 2: Mix It Up
In a large bowl, combine brownie mix, oil, water, and eggs according to package directions.
Fold in the 1/2 cup mini chocolate chips because we’re not messing around here.
Pour into prepared pan and spread evenly.
Step 3: Caramel Magic Time
If using caramels: In a microwave-safe bowl, combine unwrapped caramels, heavy cream, and salt.
Microwave in 30-second intervals, stirring between, until smooth and melty (about 1-2 minutes total).
If using caramel sauce: Just warm it up slightly and add a pinch of salt.
Step 4: Swirl It Good
Drop spoonfuls of caramel all over the brownie batter.
Use a knife to create swirls — don’t overmix, we want pockets of caramel goodness.
Bake according to brownie box directions (usually 28-30 minutes).
Step 5: The Ghost Parade
As soon as brownies come out of the oven, immediately scatter mini marshmallows on top.
Pop back in the oven for 2-3 minutes just until marshmallows puff up and get slightly golden.
Remove and let cool for about 10 minutes (this is the hardest part).
Step 6: Give Them Life
While marshmallows are still slightly warm and sticky, gently press 2 mini chocolate chips into each marshmallow for eyes.
Work quickly before they cool completely, or the eyes won’t stick.
Don’t worry if some look wonky — ghosts are supposed to be a little imperfect!
Step 7: Final Touches
Once completely cool, dust lightly with powdered sugar for that ethereal ghost effect.
Drizzle with extra caramel sauce if you’re feeling extra.
Sprinkle with flaky sea salt because salted caramel is life.
Cut into squares and prepare for the compliments to roll in.
Serving Suggestions
Serve with a glass of cold milk — you’re gonna need it with all this richness.
Warm them slightly in the microwave for maximum gooey factor.
Perfect alongside other Halloween treats or as the star of the show.
Switch It Up
Pumpkin Spice Ghosts: Add 1 tsp pumpkin pie spice to the brownie batter.
White Chocolate Ghosts: Use white chocolate chips for the eyes for a different look.
Salted Caramel Overload: Use salted caramel sauce and sprinkle extra sea salt on top.
Peanut Butter Ghosts: Swirl in peanut butter along with the caramel.
Mini Ghost Bites: Cut into smaller squares for bite-sized treats.
Adult Version: Add a splash of bourbon to the caramel.
Make-Ahead Tips
Brownies (without marshmallows) can be made 2 days ahead. Just cover tightly.
Add marshmallows and bake right before serving for the best texture.
Cut brownies freeze beautifully for up to 2 months. Just thaw at room temperature.
Pro tip: Make a double batch and freeze half for emergency dessert situations.
Questions People Actually Ask
Q: Can I use homemade brownies instead of a box? A: Absolutely! Just use your favorite fudgy brownie recipe as the base.
Q: What if my marshmallows burn? A: Keep a close eye on them! They puff fast. If they get too dark, they’ll still taste good, just not as pretty.
Q: Can I make these without caramel? A: You could, but why would you want to? The caramel makes them extra special!
Q: How do I store these? A: Covered at room temperature for up to 3 days. The marshmallows might get a bit chewy, but they’re still delicious.
Q: Can I use regular-sized marshmallows? A: Sure! Just cut them in half or quarters to make ghost-sized pieces.
Q: What if I can’t find caramel candies? A: Jarred caramel sauce works great! Just warm it slightly before swirling.
Q: Can I make these gluten-free? A: Yes! Just use a gluten-free brownie mix. Everything else is naturally gluten-free.
Print
Ghostly Caramel Marshmallow Brownies
- Total Time: 50 minutes
- Yield: 24 brownies 1x
Description
Holy Halloween heaven! These are fudgy, decadent brownies loaded with gooey caramel and topped with adorable marshmallow ghosts that look like they’re floating on a sea of chocolate dreams. We’re talking rich, chocolatey brownies with pockets of melted caramel throughout, crowned with puffy marshmallow “ghosts” that have little chocolate chip eyes. It’s like a campfire s’more had a baby with Halloween and decided to become the most ridiculously indulgent brownie ever. These bad boys are so good, they’ll make you believe in ghosts — specifically, the ghost of your willpower as it completely disappears.
Ingredients
For the Brownies:
1 box (18.3 oz) fudge brownie mix (go for the good stuff)
1/3 cup vegetable oil
1/4 cup water
2 large eggs
1/2 cup mini chocolate chips (because more chocolate = more better)
For the Caramel Layer:
1 bag (11 oz) soft caramel candies, unwrapped (or 1 cup caramel sauce)
3 tbsp heavy cream
Pinch of sea salt
For the Ghostly Topping:
2 cups mini marshmallows
1/4 cup mini chocolate chips (for the eyes)
2 tbsp powdered sugar for dusting
Optional But Recommended:
Extra caramel sauce for drizzling
Flaky sea salt for sprinkling
Your best spooky serving plate
Instructions
Preheat oven to 350°F (or whatever your brownie box says).
Line a 9×13 baking dish with parchment paper, leaving some overhang for easy removal.
Spray with cooking spray because stuck brownies are tragic.
In a large bowl, combine brownie mix, oil, water, and eggs according to package directions.
Fold in the 1/2 cup mini chocolate chips because we’re not messing around here.
Pour into prepared pan and spread evenly.
If using caramels: In a microwave-safe bowl, combine unwrapped caramels, heavy cream, and salt.
Microwave in 30-second intervals, stirring between, until smooth and melty (about 1-2 minutes total).
If using caramel sauce: Just warm it up slightly and add a pinch of salt.
Drop spoonfuls of caramel all over the brownie batter.
Use a knife to create swirls — don’t overmix, we want pockets of caramel goodness.
Bake according to brownie box directions (usually 28-30 minutes).
As soon as brownies come out of the oven, immediately scatter mini marshmallows on top.
Pop back in the oven for 2-3 minutes just until marshmallows puff up and get slightly golden.
Remove and let cool for about 10 minutes (this is the hardest part).
While marshmallows are still slightly warm and sticky, gently press 2 mini chocolate chips into each marshmallow for eyes.
Work quickly before they cool completely, or the eyes won’t stick.
Don’t worry if some look wonky — ghosts are supposed to be a little imperfect!
Once completely cool, dust lightly with powdered sugar for that ethereal ghost effect.
Drizzle with extra caramel sauce if you’re feeling extra.
Sprinkle with flaky sea salt because salted caramel is life.
Cut into squares and prepare for the compliments to roll in.
Notes
Serve with a glass of cold milk — you’re gonna need it with all this richness.
Warm them slightly in the microwave for maximum gooey factor.
Perfect alongside other Halloween treats or as the star of the show.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~185 kcal
- Fat: ~8g
- Carbohydrates: ~28g
- Protein: ~3g