Step 1

Melt the butter in a medium saucepan.

Step 2

Stir in sugar, cocoa, vanilla and salt.

Step 3

Remove from heat and allow to cool.

Step 4

Quickly whisk in the eggs.

Step 5

Fold through sifted flour and baking powder.

Step 6

Mix in white chocolate chips.

Step 7

Spoon the mixture into a greased and lined 18 x 28cm slab tin.

Step 8

Bake at 170C for 25-30 minutes, then allow to cool.

Step 9

Cut the brownie into ghost shapes using a cookie cutter.

Step 10

Melt white chocolate in a heat proof bowl over boiling water, and then pour into a squeeze bottle once completely melted.

Step 11

Cover the tips of the icy-pole sticks with the melted white chocolate, then insert into the bottom of each ghost brownie to create a pop.

Step 12

Use the rest of the melted white chocolate in the squeeze bottle to draw the ghost shapes on top of the brownies.

Step 13

Cut tiny eyes and mouth shapes in the black fondant icing and then place on top of the white chocolate while still wet to complete the pops.