Spooky Marshmallow Box Brownies
Take your normal box brownies and make them 10x better with 2 easy ingredient swaps, a bag of marshmallows and some candy eyes. You’ll have a blast making and eating them this spooky season!
Author: Stephanie Kingery
Prep time: 5 min | Bake time: 40-45 min | Total time: 55 min
Yields: 1 box of brownies (9-12 squares)
INGREDIENTS
1 box of brownie mix
3 tbsp of milk (substitute water in instructions for choice of milk)
1/2 cup of melted unsalted butter (substitute oil in instructions for butter)
2 eggs
9-12 large marshmallows
9-12 sets of candy eyes
INSTRUCTIONS
Preheat your oven to box recommended temp. (Usually 350 F)
Follow the instructions on the box as normal, but substitute the water for milk and oil for butter.
Bake your brownies according to the box and let them cool completely.
Once cool, cut your brownies into squares.
Take one marshmallow and with your thumb and pointer finger on each hand bring together and pull apart the marshmallow until it turns into a smooth sticky goo.
Pull your fingers apart over the brownie squares to place the marshmallow on top in strands. Repeat this in all directions until your marshmallow is gone.
Top each brownie off with a set of candy eyes.
Repeat until all the brownies are decorated.
Why Swap Ingredients?
Swapping in the butter and milk adds more fat and flavor to the brownies, making them more decedent and a beautiful fudge consistency.
Fluff vs Marshmallow Pulling
Why would you pull marshmallows when you could just buy a container of marshmallow crème and do this decorating a bit easier and less messy. Well, there’s no shame in doing that! I just prefer to pull my marshmallows because I think its a fun activity for everyone of all ages, from kids to adults, who doesn’t want to play with their food sometimes?
How to get your brownies to come perfectly out of your pan?
Every time you make brownies you try and get that first one out of the pan and before you know it its in pieces all over the counter and the floor. Here’s how I make sure my brownies come out of the pan cleanly every time.
Cut two strips of parchment paper that are smaller then the width of your pan, but long enough to stick out both sides when placed in the bottom.
Place both strips into the pan in a cross pattern, with the edges hanging over and press them down so they are as flat to the pan as possible.
Spray your pan and strips throughly with spray oil. Pour your brownie batter on top and bake normally.
After your brownies are done baking, let them cool until the pan is just barely warm or all the way cool (20-30 minutes is usually good).
Use your parchment strips to pick up the brownies out of the pan and place them onto a cutting board (you may have to run a small knife around the edge before doing this part incase they get a little stuck).
Now just cut and enjoy your perfectly formed pan baked brownies!
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