Method (brownies)

1. Preheat the oven to 180℃ fan, and grease a mini cupcake tin with some dairy-free butter. This will prevent the brownies from sticking. 
2. Sift the cocoa powder and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Carefully spoon the batter in the greased tin, don’t overfill the cavities (refer to video for example).   Tap the tin on the worktop to remove any air bubbles. TIP: Bake 1-2 tins at a time, cover batter left in the bowl with a damp tea towel to keep fresh.
8. Place the tin into the middle of the oven and bake for 22-25 minutes. As these are relatively small brownies, keep an eye on them after the 20 minute mark to ensure they’re not burning.  If you want a more fudgey brownie, you may want to underbake by 5 minutes!
9. Once baked, allow the brownies to cool slightly in the tin before sliding them out. As we greased the tin, they should easily slide out.
10. Allow to cool, place on a grease proof paper lined tray or board. 

Method (marshmallow ghost)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Into a heatproof bowl, add the dairy-free white chocolate and place over the pan. This creates a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat. Alternatively melt the chocolate in the microwave in 20 second intervals. 
2. Pour the chocolate into a bowl or jug, deep enough to dunk the marshmallows.
3. Add a tooth pick or skewer down the middle of a marshmallow. Dunk the marshmallow into the white chocolate then immediately place on-top of a brownie bite. Lift out the tooth pick / skewer and allow the chocolate to ooze down the brownie bite. Repeat for each brownie.
4. Once all of the brownies have a chocolate marshmallow on top, chill until set. TIP: Don’t pipe on the ghost faces when the white chocolate is still wet as the colours will bleed and it will be messy.
5. To some left over white chocolate, colour with some black food gel, stir to combine. Transfer into a piping bag and snip off a small tip.
6. Pipe 2 eyes and a long mouth to each marshmallow to create the ghost face (refer to photos for example).
7. Return back into the fridge and allow to set.
8. Serve and enjoy!