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Directions Pumpkin Brownies

1. In a large bowl, sift the plain flour, baking powder and cocoa powder together and add the salt.
2. Whisk the sugar, eggs, puree and vanilla together until smooth.
3. In a saucepan over the stove or in a bowl in a microwave, melt the chocolate and butter together.
4. Combine the warm chocolate mix into the pumpkin mix.
5. Whisk the dry ingredients into the batter then transfer into a 7 inch square baking tin lined with baking paper and bake for 20 to 25 minutes at 165 degree celsius.
6. Let the brownies cool completely on a wire rack before removing the baking paper and decorating.

Directions Ghost Marshmallows

1. Mix the gelatin powder and cold water, stirring well to combine and set aside.
2. Transfer the set gelatin in to a stand mixer mixing bowl.
3. Combine the sugar and water in a pot and cook on medium flame till 114 degree Celsius.
4. Pour the hot syrup into the gelatin mix and whisk on medium speed for about 2 minutes.
5. Increase to high speed and whisk till soft peaks form.
6. Transfer the marshmallow into a piping bag with a small plain round piping tip or a ziplock bag.
7. Immediately pipe the marshmallow ghosts onto the cooled brownie and let it dry for about 30 to 45 mintues before decorating with a bit of icing for its mouth and eyes.

Directions Decorating Chocolate

1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.