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Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.

In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined and smooth.

Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.

Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial before decorating.

Once the brownies are completely cool, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler. If the chocolate is too thick, stir in the heavy cream one teaspoon at a time until it reaches a pipeable consistency.

Transfer the melted white chocolate to a piping bag with a small round tip, or a small Ziploc bag with a tiny corner snipped off. Pipe concentric circles of white chocolate on top of the cooled brownies, starting from the center and working your way outwards.

While the white chocolate is still wet, take a toothpick and drag it from the center of the brownie outwards through the white chocolate circles, creating lines that resemble a spider web. Repeat this motion around the entire brownie.

Allow the white chocolate to set completely at room temperature or in the refrigerator for about 15 minutes before cutting and serving. Enjoy your spooky treat!


Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.

In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined and smooth.

Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until there are no lumps.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.

Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.

Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial before decorating.

Once the brownies are completely cool, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or use a double boiler. If the chocolate is too thick, stir in the heavy cream one teaspoon at a time until it reaches a pipeable consistency.

Transfer the melted white chocolate to a piping bag with a small round tip, or a small Ziploc bag with a tiny corner snipped off. Pipe concentric circles of white chocolate on top of the cooled brownies, starting from the center and working your way outwards.

While the white chocolate is still wet, take a toothpick and drag it from the center of the brownie outwards through the white chocolate circles, creating lines that resemble a spider web. Repeat this motion around the entire brownie.

Allow the white chocolate to set completely at room temperature or in the refrigerator for about 15 minutes before cutting and serving. Enjoy your spooky treat!
