Chocolate Brownie Ghosts
These Chocolate Brownie Ghosts turn simple boxed brownies into a fun Halloween dessert. Fudgy brownie pops are covered with homemade marshmallow fondant and shaped into flowing little ghosts, making them an adorable treat for Halloween parties and festive dessert tables.
Equipment
- Wilton Silicone Brownie Pops Pan
- Large mixing bowl
- Microwave Safe Bowl
- Silicone spatula
- Measuring cups and spoons
- Rolling Pin
- Large round cookie cutter or circular lid
- Plastic Wrap
- Resealable Plastic Bag
- Styrofoam block for holding the ghosts
- 4-inch cookie sticks
Ingredients
For the Brownie Ghosts
- 1 box of your favorite brownie mix plus ingredients called for on the package
- 4- inch cookie sticks 1 for each ghost
For the Marshmallow Fondant
- 16 ounces mini marshmallows
- 2 –5 tablespoons water
- 2 pounds confectioners' sugar sifted
- ½ cup solid vegetable shortening
Instructions
- Prepare the brownie mix according to the package directions.
- Pour the batter into the silicone brownie pops pan and follow the pan instructions for filling, inserting the sticks, and baking. Let the brownie pops cool completely.
- Make the fondant by placing the marshmallows in a large microwave-safe bowl with 2 tablespoons water. Microwave for 20 seconds, stir, and continue in 20-second intervals until completely melted.
- Add 1½ pounds of the sifted confectioners' sugar to the melted marshmallows and begin mixing. Grease your hands and work surface with vegetable shortening, then knead in more confectioners' sugar until the fondant forms a smooth, elastic ball.
- If the fondant feels tough or tears easily, work in additional shortening until it becomes smooth and pliable. Coat the surface lightly with shortening, wrap tightly in plastic wrap, place in a resealable bag, and let rest overnight.
- When ready to decorate, keep the unused fondant wrapped while working. Roll a portion to about ⅛ inch thick and cut out large circles. Smooth the edges with your fingers if needed.
- Place the brownie pops on a piece of Styrofoam for support. Dab a little water over the top of each brownie pop, then drape a fondant circle over it.
- Arrange the fondant folds around each brownie to create a flowing ghost shape. Allow the ghosts to dry for a few hours before serving.
Notes
- Follow the brownie package: Baking temperature and time depend on the brownie mix and silicone mold used.
- Keep unused fondant covered: Marshmallow fondant can dry out quickly when exposed to air.
- Use shortening for handling: Greasing your hands and work surface makes the sticky marshmallow fondant much easier to knead and roll.
- Allow enough drying time: Let the finished ghosts sit for a few hours so the fondant can firm up before serving.