Marshmallow Ghost Brownies

Marshmallow Ghost Brownies

*1 Box. (19.9 ounce) Brownie Mix, we used Betty Crocker Dark Chocolate Brownie Mix, make according to the recipe on the package

*1 Bag Large Marshmallows

*1 container White Frosting or Glacé Icing, see below

*See Eyes and Mouth, see Ghost Eye options below

*Brownie Pan or 9 x 9 inch pan

*Cooking Spray, like Pam

*Purple Wilton Drip Bottle, optional. See Amazon or Walmart

Brownies:

Option 1:

If you use a dark brownie pan with individual cavities-bake in a pre-heated oven at 325*F. for 25 to 30 minutes.

Option 2:

If making in 9X9 inch pan, make brownies as directed on package. Note: Add parchment paper to the pan and make sure the parchment paper comes up higher on at least 2 sides so you can remove easily. Also spray with cooking spray before adding brownie batter.

When the brownies have cooled, remove the brownies from the pan by the parchment paper cut off the hard edges of the brownies. Cut brownies into 3 x3 inch squares.

**After Brownies have cooled, add the marshmallow. Frost the bottom of one of the flat sides of the marshmallow with a small amount of icing and place marshmallow onto the center of brownie. Repeat for each brownie.

Pour icing over each marshmallow. See pictures. Note: We used a chocolate/icing drip bottle

Icing:

First Icing Option: Store Bought White Frosting, like Betty Crocker etc…

Melt 1/4 cup of the store bought frosting, melting Only 1/4 cup at a time, just until you can pour it, melt in 5 second increments in the microwave (Note: If you over melt the frosting to much it will be unusable.)

Second Icing Option:

Glac’e Icing

*1 pound of Powdered Sugar (3 and 3/4 cup)

*5-6 tablespoons Whole Milk or (I used 5 tablespoons whipping cream 1 tablespoon water it worked extremely well) you can use other milk but you will have to use more powdered sugar

*6 tablespoon Light Corn Syrup (1/4 cup and 2 tablespoons)

*1 teaspoon Clear Vanilla extract

Directions:

Whisk together in a stand mixer on medium speed, the milk and powdered sugar just until smooth no lumps.

Now stir in the light corn syrup and extract until smooth, add more powdered sugar as needed to get the good consistency for coverage on marshmallow.

NOTE: You will have extra Icing.

Tips:

If making the glacé icing make sure it’s a semi-thick consistency. Test on one of the marshmallow “ghost”.

Let ghost completely set before adding eyes and mouth if using the black piping gel or black frosting.

Ghost Eyes Options:

*1. Black Piping Gel, Wilton (Note: Gel may bleed into white part of the ghosts)

*2. Save small amount of frosting (Not Melted) and add black food coloring and pipe on eyes and mouth using a piping bag with round decorating tip.