Drop of Disney

Happy Friday! Spooky Season is in full swing and I’m excited to share these Disney Parks Boo Brownies! Inspired by the ones at Disney World, these chocolate brownies are topped with a rich chocolate ganache and marshmallow ghosts!

In the Parks, these Boo Brownies are served in a Mickey shaped paper wrapping. Making these at home, I used Mickey Mouse ramekins from Le Creuset, which I bought a few years ago. While they’re not widely available anymore, they do pop up on resale sites. Otherwise, you can also make these brownies in a rectangular pan and then cut out Mickey shapes using a medium to large size Mickey Mouse cookie cutter.

Since the ganache needs a little time to cool, I’d recommend making it first so that it can cool while you make the brownies. To make the ganache, place the chopped chocolate pieces in a medium heat safe bowl. For this, I used a semisweet chocolate bar from Ghirardelli. If you like a darker chocolate flavor, you can also use a bittersweet chocolate bar.

Heat the heavy cream in a saucepan or microwave, just until it is about to boil. I find it easiest to heat in a saucepan so that you can easily see when it begins to bubble. Pour cream over the chocolate. Let the cream rest for 3-5 minutes. This will help soften the chocolate and make it easier to combine. Once the chocolate has softened, gently stir the mixture until it’s smooth and fully combined. Set aside and let cool while you make the brownies.

To make the brownies, sift together the sugar, cocoa powder, and salt in a medium bowl. Whisk until combined. Pour the butter into the sugar mixture, whisking constantly. Add the vanilla extract and the eggs, one at a time, whisking after each addition. Finally, add the flour and whisk just until combined.

Transfer the batter to the greased Mickey ramekins or 8×11 inch glass baking dish. Use a spatula to spread the batter and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center of the brownie comes out clean. 

Place the baking dishes on a wire cooling rack to cool completely. If you’re not using the Mickey shaped ramekins, once the brownies have cooled, cut them into shapes using the Mickey shaped cookie cutter. 

To decorate the brownies, use an offset spatula to spread a layer of chocolate ganache onto each brownie. Transfer the marshmallow fluff to a piping bag. Cut the tip of the piping bag off so that you have a medium sized opening. 

To make the ghost, pipe a circle of marshmallow fluff onto the brownies, pulling the marshmallow fluff down to make a ghost tail. Repeat to make a second ghost on the brownie. 

Use a toothpick or a chopstick to add a couple drops of the chocolate ganache to the marshmallow ghosts to make eyes. 

Enjoy these Disney Parks Boo Brownies! Happy Spooky Season!

Print

Disney Parks Boo Brownies

Inspired by the ones at Disney World, these chocolate brownies are topped with a rich chocolate ganache and marshmallow ghosts!

Course Dessert

Keyword Halloween, Mickey Mouse

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 – 6 brownies

Ingredients

Chocolate Ganache

• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream

Brownies

• ½ cup unsalted butter, melted
• 1 ¼ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• ⅓ cup all-purpose flour

Decoration

• marshmallow fluff

Equipment

• 4 Mickey shaped ramekins or 1 8×11 inch baking dish and a large Mickey shaped cookie cutter
• piping bag

Instructions

Chocolate Ganache

1. Place chopped chocolate pieces in a medium heat safe bowl.
2. Heat heavy cream in a saucepan or microwave, just until it is about to boil.
3. Pour cream over the chocolate and let it rest for 3-5 minutes.
4. Gently stir the cream and the chocolate until smooth and fully combined.
5. Let rest at room temperature until cool.

Brownies

1. Preheat the oven to 325 F. If you’re using Mickey shaped ramekins, grease the ramekins and place them on a large baking sheet. If not, grease an 8×11 glass baking dish. Set aside.
2. In a medium bowl, sift together the sugar, cocoa powder, and salt. Whisk until combined.
3. Pour the butter into the sugar mixture, whisking constantly. Add the vanilla extract and the eggs, one at a time, whisking after each addition.
4. Add the flour and whisk just until combined.
5. Transfer the batter to the prepared ramekins or baking dish. Use a spatula to spread the batter and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center of the brownie comes out clean.
7. Transfer the baking dishes to a wire cooling rack to cool completely.
8. If not using the Mickey shaped ramekins, cut the brownies into shapes using the Mickey shaped cookie cutter.

Assembly

1. Use an offset spatula to spread a layer of chocolate ganache onto each brownie.
2. Transfer the marshmallow fluff to a piping bag. Cut the tip of the piping bag off so that you have a medium sized opening.
3. To make the ghost, pipe a circle of marshmallow fluff onto the brownies, pulling the marshmallow fluff down to make a ghost tail. Repeat to make a second ghost on the brownie.
4. Use a toothpick or a chopstick to add a couple drops of the chocolate ganache to the marshmallow ghosts to make eyes.