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Sprinkle Marshmallow Skulls with Brownies

Sprinkle Marshmallow Skulls with Brownies

Skulls from Martha Stewart

Brownies adapted from Epicurious

Ingredients

  1. For the Skulls
    12 Marshmallows
    Sprinkles
    For the Brownies
    1 stick (1/2 cup) unsalted butter
    4 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
    1/2 cup and 2 tablespoons all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 cup sugar
    2 large eggs
    1 teaspoons vanilla

Directions

  1. For the marshmallows skulls, use a knife trim a sliver from 2 sides of the bottom of each marshmallow at an angle for a tapered chin.
  2. Cut a slit above chin for a mouth.
  3. Using a toothpick, poke 2 holes halfway down each marshmallow for eyes and 1 in between for a nose.
  4. Pour sprinkles onto a plate. They will be different sizes; choose 1 small and 2 large for each. Insert small sprinkle for nose and larger sprinkles for eyes.
  5. For the brownies, Put oven rack in middle position and preheat oven to 350°F. Grease a muffin tin.
  6. Melt butter and chocolate in a medium heatproof bowl in the microwave. Stir occasionally to avoid burning.
  7. Whisk together flour, baking powder, and salt in a small bowl.
  8. Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to muffin tin.
  9. Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 20-25 minutes.
  10. When brownies are warm to the touch, remove from muffin tin and place marshmallow on top.

Makes 12 individual brownies.

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