The Freshman Cook: Chocolate Brownie Ghosts / Choctoberfest2016

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This time of year is so exciting with fun things seeming to be around every corner! Cooler weather, fall leaves, pumpkins, Halloween, and Chocolate Brownie Ghosts! I made these yummy ghosts very simple and easy by starting with a boxed brownie mix. The brownies can actually be made several days before you will be serving your ghosts! You make the fondant, (super easy), form your ghosts, and enjoy the fun!
Chocolate Brownie Ghosts (printable recipe at end of post)

1 box of your favorite Brownie Mix

Wilton Silicone Brownie Pops Pan 
16 ounces Mini Marshmallows
2-5 tablespoons Water
2 pounds Confectioner’s Sugar, sifted
1/2 cup solid Vegetable Shortening
4″ cookie sticks (1 for each ghost)
large circle to use as a ghost pattern

Mix together the brownie ingredients according to the box or  recipe you chose.
Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package. 
Here is the package for the silicone mold. I bought mine at Jo Ann’s. I think it was about $6.00 with their 40% off coupon.
Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. 
Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8″ thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.

Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing. 
Let dry for a few hours. Serve in candy corn shot glasses!

Thanks for joining me today! I know that fondant can get tricky and frustrating. Please feel free to email me if you have any questions. (thefreshmancook@hotmail.com)

Click Wilton for the fondant recipe link.

yield: 8 GhostsAuthor: The Freshman Cookprint recipe

prep time: 10 hourcook time: 30 MINStotal time: 10 hours and 30 mins

  • 1 box of your favorite Brownie Mix
  • Wilton Silicone Brownie Pops Pan
  • 16 ounces Mini Marshmallows
  • 2-5 tablespoons Water
  • 2 pounds Confectioner’s Sugar, sifted
  • 1/2 cup solid Vegetable Shortening
  • 4″ cookie sticks (1 for each ghost)
  • large circle to use as a ghost pattern

  1. Mix together the brownie ingredients according to the box or recipe you chose.
  2. Pour the brownie batter in to the pan. The directions on how to fill the pan, when to insert the sticks, and how long to bake are included in the directions on the package.
  3. Here is the package for the silicone mold. I bought mine at Jo Ann’s. I think it was about $6.00 with their 40% off coupon.
  4. Make the fondant by pouring the marshmallows in a large bowl. Add 2 tablespoons of water. Microwave for 20 seconds and stir. Continue microwaving for 20 seconds and stirring until all the marshmallows are melted.
  5. Place 1 1/2 pounds of the sugar on to the melted marshmallow. Start to mix together. Use the shortening to grease your hands, or gloves. Also grease a work area on the counter. As the ball of fondant begins to take shape, work more of the sugar into it. The fondant should not be tough or tear easily. If it is, work more shortening in to the fondant until it is a smooth, elastic ball. Place a thin layer of shortening over the fondant, wrap it in plastic, and in a resealable bag and let it sit overnight.
  6. When it is time to use the fondant, tear a piece from the large piece. Make sure to keep the fondant you are not using, wrapped up. Roll out the fondant until it is 1/8″ thick. Cut out your circle. Cookie cutters work great for this. I did not have a big enough one, so I used a lid as a pattern. Your circle may be a little rough on the edges after cutting it. If it is, use your fingers to go around the circle and smooth it.
  7. Have styrofoam ready to hold your ghosts. Place a dab of water on the top of the brownie pop. Fold the circle of fondant over the brownie pop and arrange the folds of the ghosts to look like they are flowing.
  8. Let dry for a few hours. Serve in candy corn shot glasses!

Here are some other Choctoberfest2016 recipes for today!
They all look so yummy!

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