Ghost Cheesecake Brownies
These Ghost Cheesecake Brownies deliver a bakery-level Halloween dessert with simple pantry staples and under an hour of hands-on time. Combining fudgy brownies with creamy cheesecake swirls, topped with adorable marshmallow ghosts, they impress without tricky techniques.
Equipment
- 9 x 9 inch metal pan
- Mixer or whisk
- microwave-safe bowl,
Ingredients
Brownie base
- 10 tablespoons unsalted butter melted and slightly cooled; substitute neutral oil for a softer crumb
- 1 cup granulated sugar
- 1/4 cup brown sugar adds moisture
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup all purpose flour For gluten free use a 1 to 1 baking blend
- 1/2 cup unsweetened cocoa powder Dutch process for deeper color
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder optional, boosts chocolate flavor
- 1/2 cup chocolate chips optional mix in
Cheesecake Swirl
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Ghost Toppers
- 12-16 large marshmallows depending on cut size
- 1 cup white chocolate chips or wafers for dipping
- mini chocolate chips for eyes and mouths; can use black icing if preferred
- 1 teaspoon coconut oil or shortening helps melt white chocolate smoothly
Instructions
- Prep the pan: Heat oven to 350°F. Line a 9 x 9 inch metal pan with parchment with overhang on two sides. Lightly coat with spray.
- Make brownie batter: In a large bowl whisk warm melted butter with both sugars until glossy. Whisk in eggs one at a time then vanilla.
- Whisk dry ingredients: In another bowl whisk flour, cocoa, salt, and espresso powder if using. Fold dry ingredients into wet just until combined. Stir in chocolate chips if using. Do not overmix.
- Make cheesecake mixture: Beat softened cream cheese with sugar until smooth. Add egg and vanilla. Beat until silky with no lumps. Scrape bowl.
- Assemble: Add about two thirds of the brownie batter to the pan and spread evenly. Spoon the cheesecake mixture in dollops over the batter. Add remaining brownie batter in small spoonfuls.
- Create swirls: Drag a butter knife through the layers in gentle S shapes to marble. Do not over swirl to keep contrast.
- Bake: Bake 28 to 34 minutes until edges are set and a tester comes out with moist crumbs. Center should not jiggle more than slightly.
- Cool: Cool in pan on a rack for at least 1 hour. Lift out using parchment then chill 30 minutes for neat slicing.
- Make ghost toppers: Melt white chocolate with coconut oil in a microwave-safe bowl in 20 second bursts stirring until smooth. Dip marshmallows to coat and set on parchment. Add mini chocolate chip eyes and mouth while still tacky. Chill 10 minutes to set.
- Top and serve: Cut brownies into squares. Place one marshmallow ghost on each square. Press gently. If transporting add toppers at the venue to prevent sliding.
- Optional garnish: Dust with cocoa or drizzle with leftover white chocolate. Add candy eyes for extra Spooky Snacks magic.
Notes
Feel free to customize ghost decorations or flavor twists! This recipe is perfect for busy hosts wanting a beautiful yet simple Halloween dessert.