Description
These Spiderweb Brownies are fudgy, rich, and decorated with a chocolate ganache and white chocolate spider web design. Perfect for Halloween brownies, spooky desserts, and kids’ Halloween treats.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 3/4 cup (86 g) Dutch-process cocoa powder
- 1/4 tsp salt
- 3/4 cup + 2 tbsp (196 g) melted butter or refined coconut oil
- 1 1/2 cups (300 g) granulated sugar or coconut sugar
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk
- 1/2 cup (85 g) white chocolate chips or chopped white chocolate
- Optional: candy eyes, sprinkles, or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- Whisk flour, cocoa powder, and salt in a medium bowl.
- In a large bowl, stir melted butter, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Fold dry mixture into wet mixture until just combined (don’t overmix).
- Spread batter in pan and bake for 15–20 minutes, until edges set and center is slightly soft.
- Cool brownies at room temperature for 1 hour, then chill for another hour before cutting.
- For ganache: warm cream until steaming, pour over chopped semi-sweet chocolate, let sit 10 minutes, then stir smooth.
- Melt white chocolate and transfer to a piping bag with a fine tip.
- Spread ganache over each brownie, pipe a spiral of white chocolate, then drag a toothpick from center outward to form spiderwebs.
- Let brownies set until firm before serving.
Notes
- Don’t overbake — the brownies should be fudgy, not dry.
- Chill before decorating for neat spiderwebs.
- For dairy-free, substitute coconut milk in ganache.
- Store brownies in an airtight container in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg