Spider Web Brownies
Fudgy spider web brownies get a white-chocolate web and candy spider toppers for a Halloween bake-sale hero. Bake until just set with moist crumbs, then pipe the web while warm for clean lines that photograph perfectly.
🛒Ingredients
- 1/2 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate chips
- Candy spiders or candy eyeballs
🔧Kitchen Tools Needed
- 8-inch pan
- Parchment
- Mixing bowl
- Piping bag
- Toothpick
📝Instructions
- 1
Preheat oven to 350°F. Line an 8-inch square pan with parchment.
- 2
Melt butter and chocolate; whisk in sugar, then eggs and vanilla.
- 3
Fold in flour, cocoa, salt, and baking powder. Spread in pan.
- 4
Bake 22–28 minutes until toothpick has moist crumbs; center slightly soft is OK.
- 5
While warm, melt white chocolate; pipe circles and drag a toothpick outward for a web. Add spiders.
- 6
Cool completely before slicing. Store airtight up to 4 days.
🥗Nutrition Information
⚡Calories per serving: 200
🏷️Recipe Tags
❓Frequently Asked Questions
Keep brownies fudgy?
Do not overbake — pull when center still has moist crumbs.
When to pipe the web?
While slightly warm so white chocolate sticks without puddling.
Boxed mix OK?
Yes — bake per box, then decorate with the web.
Clean cuts?
Chill 30 minutes; use a hot wiped knife between cuts.
