Spooky Spider Web Brownies
Spooky Spider Web Brownies
Ingredients
For the Fudgy Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Spider Web Decoration
- 1/2 cup white chocolate chips
- 1 tablespoon heavy cream, optional, for thinning
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined and smooth.
⏱️ 2 min
- 3
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until there are no lumps.
⏱️ 2 min
- 5
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.
⏱️ 2 min
- 6
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min
- 7
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.
⏱️ 25 min•🌡️ 350
- 8
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial before decorating.
⏱️ 60 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 3 min
- 11
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.
⏱️ 3 min
- 12
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!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spooky Spider Web Brownies
Ingredients
For the Fudgy Brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Spider Web Decoration
- 1/2 cup white chocolate chips
- 1 tablespoon heavy cream, optional, for thinning
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined and smooth.
⏱️ 2 min - 3
Add the large eggs one at a time, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder until there are no lumps.
⏱️ 2 min - 5
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.
⏱️ 2 min - 6
Pour the brownie batter into the prepared baking pan and spread evenly with a spatula.
⏱️ 1 min - 7
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.
⏱️ 25 min•🌡️ 350 - 8
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This is crucial before decorating.
⏱️ 60 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 3 min - 11
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.
⏱️ 3 min - 12
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!
⏱️ 15 min