Halloween Ghost Brownies

Directions

1. Preheat oven to 350°F and spray an 8×8-inch baking pan with Baker’s Joy® Nonstick Spray with Flour (or line the bottom and sides, overlapping, with parchment paper); set aside.
2. In a medium bowl, whisk together the melted shortening, cocoa powder, sugar, eggs, milk and vanilla until well blended and smooth.
3. In a small bowl, whisk together the flour, baking powder and salt.
4. Add the flour mixture to the cocoa mixture and stir in until fully incorporated.
5. Stir in the chips, if using.
6. Pour batter into the prepared pan and bake for 25-30 minutes.
7. Remove from the oven and allow to cool for 10 minutes.
8. Remove the brownies from the pan by inverting it onto a cutting board or lifting them out with the parchment paper.
9. Cut into 9 squares.
10. Top each square with a marshmallow.
11. In a microwave-safe bowl, heat the white chocolate and shortening in 30 second increments, stirring each time, until melted and blended (do not overheat).
12. Top each square with a marshmallow.
13. Slowly pour the white chocolate mixture over each of the marshmallows, allowing it to run down the sides, covering the entire marshmallow.
14. Allow to dry (you can refrigerate the brownies to speed up the cooling), then add faces with writing gel.