Ingredients:
1 package chocolate chunk brownie mix
1 teaspoon unsweetened cocoa powder
1 eggs, lightly beaten
1/4 cup water
1/2-3/4 cup all-purpose flour
1 (450 g) containers vanilla frosting
1 tablespoon mini chocolate chips
Directions:
Preheat oven to 350F degrees (160C degrees).
Pour brownie mix into a large bowl.
For more chocolatey flavour, stir in cocoa powder.
Using a wooden spoon, stir in egg and water until mixture is smooth and all lumps are gone.
Stir in flour, 1/4 cup at a time.
mixing well after each addition and adding just enough flour so the bater is quite stiff, like dough.
Depending on brownie mix, you may not need last 1/4 cup flour.
For mummy`s body, roll 1 rounded tbsp dough into a 3 1/2 inch-long carrot shape.
For head, roll 1 rounede tsp.
dough into a grape shape, then prees onto wide end of mummy`s body.
Place on a greases cookie sheet.
Repeat with remaining dough, leaving 1/2 inch space between shapes.
For ghosts roll 1 rounded tbsp.
dough into a ball, place on a greased cookie sheet and gently flatten.
Using your thumb and index finger, shape into a triangle.
For head, roll 1 rounded tsp dough into a ball and place on tip of triangle.
prees down and seal head to body.
Repeat until all dough is used up.
Bake in center of 350F degrees oven until cookies feal firm to touch, from 10-12 min.
Remove from oven and immediately place cookies on a cookie rack.
Cookies will be cracked a little, but will be covered in frosting.
When cool, for mummy`s, spread 1 1/2 tbsp frosting over each cookie.
To create a”bandage” effect, swirl your finger or a toothpick through frosting, moving left to right, starting at head and moving toward bottom.
Use chocolate chips for eyes, for ghosts, slihtly melt i cup frosting in a microwave on high for 20-30 seconds , then spread over entire surface of cookie.
This will give a glossy effect and ghostly shimmer.
Makes 15 cookies.
Servings: 15
Time preparation: 20 min.
Time total: 35 min.