Spiderweb Brownies
What I love about these spooky Halloween brownies is how approachable they are. You don’t need professional decorating skills or fancy tools—just a steady hand and a toothpick will do the trick.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk & spatula
- Toothpick or Skewer
- Microwave-safe bowl or double boiler
- Sharp Knife
Ingredients
For the Brownies:
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Spiderweb Topping:
- ½ cup white chocolate chips or white candy melts
- 1 teaspoon coconut oil optional, for smoother melting
Instructions
Step 1: Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking pan or line it with parchment paper (leave some overhang for easy lifting later).
- Set aside while you make the batter.
- Pro Tip: Lining with parchment makes removing and slicing the brownies a breeze—no sticking, no crumbling edges.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the melted butter and sugar until combined and glossy.
- Add in the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract until smooth.
- Pro Tip: Whisk continuously to help dissolve the sugar—it gives you that shiny, crackly top on the brownies.
Step 3: Combine the Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Slowly add the dry mixture into the wet mixture.
- Switch to a spatula and gently fold until just combined—no flour streaks should remain.
- Pro Tip: Don’t overmix at this stage. Overmixing can make brownies dense instead of fudgy.
Step 4: Bake the Brownies
- Pour the batter evenly into your prepared pan.
- Smooth out the top with a spatula so it bakes evenly.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Pro Tip: Every oven runs differently—start checking at 28 minutes to avoid overbaking.
Step 5: Make the Spiderweb Topping
- In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 20-second intervals, stirring after each until smooth.
- Transfer the melted chocolate into a piping bag (or a small zip-top bag with the corner snipped off).
- Pro Tip: If the chocolate feels too thick, stir in a tiny extra splash of coconut oil to loosen it up.
Step 6: Create the Spiderweb Design
- While the brownies are still slightly warm (but not hot), drizzle the melted white chocolate in concentric circles on top of the brownies.
- Take a toothpick or skewer and drag lines outward from the center to the edges, creating a web effect.
- Let the brownies cool completely so the chocolate sets before slicing.
- Pro Tip: Wipe your toothpick clean between each drag for sharper, more defined web lines.
Notes
Nutritional Value (per serving, approximate):
- Calories: 280–320 kcal
- Fat: 15–18 g
- Saturated fat: 9–11 g
- Carbohydrates: 38–42 g
- Sugar: 28–32 g
- Protein: 3–4 g
- Fiber: 2–3 g
- Sodium: 120–150 mg