Spiderweb Brownies have been my go-to Halloween brownies ever since I decided to surprise friends at a costume party years ago. I still remember how everyone’s eyes lit up when I set down a tray of fudgy brownies decorated with a chocolate spider web design. The rich cocoa flavor combined with the playful web topping made them the star of the dessert table. These spooky brownies are not only fun to make but also simple, ready in under an hour, and a perfect kids’ Halloween treat that balances festive flair with gooey indulgence.
If you’ve been searching for the best Halloween dessert or how to make easy Halloween brownies at home, this is the recipe you’ll want to keep in your back pocket.
Why You’ll Love These Spiderweb Brownies
- Perfect texture: Fudgy centers with just the right amount of chew.
- Kid-friendly fun: The chocolate spider web design makes decorating interactive.
- Quick prep: Only 15 minutes of mixing before the oven does the work.
- Festive appeal: Ideal for Halloween parties, bake sales, or spooky gatherings.
- Customizable: Add sprinkles, candy eyes, or even pumpkin spice for variety.
Just like Creepy Crunchy Monster Candy Bark, these festive brownies bring a playful spirit to the dessert table. And if you love rich chocolate desserts, you’ll also enjoy the depth of flavors found in Chocolate Pistachio Desserts.
A Fun Mini History
Brownies first appeared in the late 19th century and have since evolved into countless variations. Decorating them with spiderwebs became popular as Halloween treats gained traction in the U.S. during the 20th century. The swirling technique for creating webs is inspired by traditional pastry designs, adapted here to give brownies their festive, spooky touch. No wonder spider brownies are now a seasonal favorite across homes and bakeries.
Ingredients
For the Brownies
- 1 cup (125 g) all-purpose flour (or whole wheat flour; gluten-free option works too)
- 3/4 cup (86 g) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 g) refined coconut oil or melted butter
- 1 1/2 cups (300 g) sugar (granulated or coconut sugar)
- 1 tablespoon vanilla extract
- 3 large eggs (50 g each), room temperature
For the Topping
- 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120 ml) heavy cream or canned coconut milk
- 1/2 cup (85 g) white chocolate chips or chopped white chocolate
Optional add-ins: chopped nuts, candy eyes, orange sprinkles — for extra festive brownies.
Step-by-Step Instructions
Prep the Base
Preheat the oven to 350 °F (175 °C). Line a pan with parchment paper. In one bowl, mix flour, cocoa, and salt. In another, combine melted butter or coconut oil, sugar, and vanilla. Stir in eggs one at a time. Fold in dry mixture gently.
Bake the Brownies
Spread the batter into the prepared pan. Bake for 15–20 minutes until edges set but center remains fudgy. Cool for 1 hour, then chill another hour before cutting.
Make the Ganache
Heat cream until steamy (don’t boil). Pour over chopped chocolate. Let sit 10 minutes, then stir smooth.
Melt the White Chocolate
In the microwave or over low heat, melt the white chocolate until smooth. Transfer to a piping bag fitted with a fine tip.
Decorate with Webs
Spread ganache on each brownie. Pipe spirals of white chocolate. Drag a toothpick from the center outward to form webs, cleaning between pulls.
Tip: Just like the drizzle technique in Speculoos Cookie Butter Desserts, keep your piping smooth for the best design.
Pro Tips for Success
- Don’t overmix the batter; it keeps brownies fudgy.
- Chill before decorating for cleaner lines.
- Use high-quality cocoa for deeper flavor.
- For dairy-free, swap coconut milk in ganache.
- Work on one brownie at a time for neat spiderwebs.
If you enjoyed the simplicity of 2-Ingredient Pumpkin Brownies, you’ll appreciate how these spiderweb brownies turn basic steps into a festive showstopper.
Delicious Variations
- Pumpkin Spiderweb Brownies: Add pumpkin purée and spices to the batter.
- Salted Caramel Webs: Use caramel instead of white chocolate for a sweet-salty twist.
- Monster Mash Brownies: Top with candy eyes and colored sprinkles.
These variations pair beautifully with Pumpkin Cheesecake Cookies for a full dessert spread.
Serving Suggestions
- Plate with a scoop of vanilla ice cream for contrast.
- Serve alongside hot cocoa or pumpkin spice lattes.
- Arrange on a black tray for a spooky centerpiece.
Hosting a party? Combine with Pumpkin S’mores Cookies for a Halloween dessert buffet.
Nutritional Information
| Nutrient | Per Brownie |
|---|---|
| Calories | 220 |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 12 g |
| Sodium | 80 mg |
Storage & Leftovers
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze up to 3 months, layered with parchment.
- Reheat: Microwave for 15 seconds for warm gooeyness.
FAQs
How to make chocolate spiderwebs?
Melt white chocolate, pipe spirals, then drag a toothpick outward to form webs.
What are the three types of brownies?
Fudgy, cakey, and chewy — spiderweb brownies fall into the fudgy category.
What is the secret to gooey brownies?
Don’t overbake, use enough fat (butter or oil), and chill before cutting.
How to make a spiderweb?
Pipe spirals on chocolate glaze and pull lines outward with a toothpick.
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Conclusion
Now you know how to make the best Spiderweb Brownies — fudgy, festive, and unforgettable. Have you tried them yet? Share your twist in the comments, send this recipe to a friend who loves Halloween brownies, and don’t forget to save it for your spooky celebrations.
Print
Spiderweb Brownies – Amazing Halloween Treat in 5 Steps
- Total Time: 1 hour 30 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
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
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
1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
2. Whisk flour, cocoa powder, and salt in a medium bowl.
3. In a large bowl, stir melted butter, sugar, and vanilla until smooth.
4. Add eggs one at a time, mixing gently after each addition.
5. Fold dry mixture into wet mixture until just combined (don’t overmix).
6. Spread batter in pan and bake for 15–20 minutes, until edges set and center is slightly soft.
7. Cool brownies at room temperature for 1 hour, then chill for another hour before cutting.
8. For ganache: warm cream until steaming, pour over chopped semi-sweet chocolate, let sit 10 minutes, then stir smooth.
9. Melt white chocolate and transfer to a piping bag with a fine tip.
10. Spread ganache over each brownie, pipe a spiral of white chocolate, then drag a toothpick from center outward to form spiderwebs.
11. 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
Keywords: Spiderweb Brownies, Halloween brownies, spooky brownies, kids Halloween treats, festive brownies