These 'Boo-nies' brownies from a New Orleans pastry chef hide surprise candy treats
New Orleans pastry chef Treybert Rintala provided this recipe for these adorable ghost-topped brownies.
In his hometown, Rintala offers a free Friday meal popup for food-insecure New Orleanians. Learn more about his efforts here.
These brownies are decadent with chocolate and have a surprise: there are marshmallows, candy corn, M&Ms and more hidden inside.
1/2 cup (1 stick) butter, cut into cubes, plus more for pan
1 1/4 cup semisweet chocolate chips
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 cup all-purpose flour
5 chopped Reese’s Peanut Butter Cups
1/2 cup M&Ms
1/2 cup candy corn
16 large marshmallows
1 1/2 cup white chocolate chips
3 tablespoons coconut oil
Black decorating gel
Preheat oven to 350°F. Brush a 9x9-inch baking pan with butter and line with parchment paper, leaving an overhang on two sides. Butter the parchment paper.
Set a large heatproof bowl over a saucepan of simmering water. Add to the bowl a 1/2 cup of the butter and the chocolate chips and melt, stirring until smooth. Remove bowl from heat and whisk in sugars. Whisk in eggs, one at a time, until fully combined.
Whisk in cocoa powder and salt, then fold in flour, chopped Reese’s, M&M’s and candy corn. Pour batter into baking pan.
Bake until a toothpick inserted in center comes out with moist crumbs, 35 minutes. Let cool completely.
Use the overhanging parchment paper to lift brownies out of pan, then cut into 16 squares. Arrange squares on a parchment-paper-lined rimmed baking sheet. Top each square with a marshmallow.
In a medium heatproof bowl, microwave white chocolate chips with coconut oil until melted. Stir until smooth.
Drizzle chocolate over each marshmallow-topped brownie. Refrigerate until set, about 10 minutes.
Use black decorating gel to create eyes and a mouth on each marshmallow.