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Spooky Spiderweb Brownies are a festive Halloween treat made of chocolatey & fudgy brownies, a velvety chocolate ganache and decorated with a vanilla buttercream. A decadent dessert for a festive and fun Halloween!
We are all about the candy, desserts and spookiness when it comes to Halloween. The kids love having Halloween themed everything from desserts, snacks, school lunches and of course decorations. These brownies did not disappoint, they are easy, incredibly sweet and delicious, and super adorable. If you are looking for a fun treat to bring to the next Halloween gathering, here you go!
This post was originally posted on 10/12/2020 and updated on 10/25/2021.
Spiderweb Brownies Ingredients
- Salted Butter
- Unsweetened Cocoa Powder
- Unbleached All Purpose Flour
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips
- Dark Chocolate Chips
- Heavy Cream
- Powdered Sugar
- Salted Butter: Unsalted butter can be used, I recommend adding a ¼ teaspoon of salt to the brownie batter.
- Semi-Sweet Chocolate Chips: I add these to the brownie batter, if you like you can add dark chocolate, milk chocolate or white chocolate chips.
- Dark Chocolate Chips: These are for the ganache layer. Using dark chocolate helps keep the dessert not too sweet. If you don't mind extra sweetness you can use semi-sweet or milk chocolate chips.
- Buttercream: I like to make most things from scratch, so I make a very small batch of buttercream for this recipe. If you want to skip that step and make these even easier, you can use a canned frosting. P.S. the homemade tastes way better!
How to Make Spooky Spiderweb Brownies
- First step is to make the brownie batter. Melt the butter and whisk it with the cocoa powder until smooth in a large bowl.
- Add the sugar and whisk until incorporated.
- Next whisk in the eggs and vanilla until the batter is smooth.
- Stir in all purpose flour just until fully incorporated.
- Fold in chocolate chips.
- Spread the brownie batter into a parchment lined and greased 9 inch cake pan. This is important so the brownie base can be removed easily.
- Bake in a preheated 350°F oven for 30-35 minutes and until the edges have just started to pull away from the pan.
- Cool completely before removing from pan.
- Once cooled, invert the brownies onto a large plate or cake plate. Do not flip the brownie base over, decorate the bottom because it is flat and more smooth.
- Heat the heavy cream in the microwave for 45 seconds. Be careful not to boil or scorch the cream or the ganache will break.
- Pour the cream over the dark chocolate chips and let sit 2-3 minutes. Whisk until the ganache is silky and smooth.
- Pour the ganache over the brownies and spread out with a spatula. Let it drip over the edges a bit for a more spooky illusion. Let the ganache set for 15 minutes.
- While the ganache is setting, make the buttercream frosting. In a small bowl, combine the butter, vanilla and powdered sugar. Mix together with a spatula or spoon until combined and a frosting has formed.
- Scoop the frosting into a zip top bag or piping bag.
- Next pipe the spiderweb. Start in the middle and make a spiral in a circular motion until you have reached the edges.
- Take a toothpick, starting in the middle of the brownie, drag the toothpick out towards the edge. Repeat until you have made 12 triangles.
- If you want to make it extra spooky, pipe some spiders on the web or add some fake spider rings.
- Let the brownies set at least 15 minutes before slicing and serving.
How to Store Brownies
There is usually not any brownies left when I make these, but if by chance you have some left simply cover them with plastic wrap. It's the easiest way to store them. You also can slice into 12 triangles and place the brownies in an air tight container. Store the brownies at room temp for 2-3 days.
Tips and Tricks
- Be sure to line the cake pan with parchment paper and grease the side of the pan very well. This will help make sure the brownies invert easily. Run a knife along the edges of the brownie so nothing sticks when inverted.
- Wait to invert the brownies until they are cooled. Inverted them when they are too warm can cause them to crack and break in the center.
- When making the spiderweb, clean the toothpick after each drag you make in the ganache. It helps make clean smooth lines to create the spiderweb.
- Let the brownies completely set before slicing. Slice with a plastic knife in one smooth cut, do not saw to cut the brownies. One smooth cut will create nice smooth edges on the brownies when serving, keeping them looking pretty.
More Brownie Recipes:
- Peanut Butter Brownie Bars
- Homemade Brownie Bites
- Butterscotch Brownies
- Old Fashioned Frosted Brownies
- Dark Chocolate Walnut Brownies
- Classic Homemade Brownies
- Peanut Butter Banana Brownies
- Rocky Road Brownies
- Frosted Zucchini Brownies
Spooky Spiderweb Brownies
- ¾ cup salted butter, melted
- ⅓ cup unsweetened cocoa powder
- 1½ cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup unbleached all purpose flour
- ¾ cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- ½ cup heavy cream
- 3 tablespoons salted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- Preheat oven to 350°F. Line a 9 inch cake pan with parchment paper and spray with non stick spray.
- Whisk together the melted butter and cocoa powder until smooth.
- Add in the sugar and whisk to combine.
- Whisk in vanilla extract and eggs until batter is smooth.
- Stir in the flour until just fully incorporated.
- Fold in semi-sweet chocolate chips.
- Spread the batter into prepared cake pan and bake for 30-35 minutes until the edges are just starting to pull away from the cake pan.
- Cool brownies completely before removing and decorating.
- Once cooled, invert the brownies on a plate or cake stand. Do not flip them back over, decorate the bottom side. It is smooth and level.
- Heat the heavy cream in the microwave for 45 seconds. Be careful not to boil or scorch the cream.
- Pour cream over dark chocolate chips and let sit 2-3 minutes. Then whisk until smooth and thick.
- Pour the ganache over the brownies and spread out evenly. Let some run down the sides for a little more spooky affect.
- Let the ganache set for 15 minutes.
- While the ganache sets, make the frosting. Stir together the softened butter, vanilla and powdered sugar until a frosting is formed.
- Scoop the frosting into a zip top bag or piping bag.
- Snip the corner of the bag with the frosting, then pipe starting in the center of the brownies a spiral in a circular motion until you have reached the outer edges.
- Starting from the center, take a toothpick and drag it to the edge of the brownies. Do this to make 12 triangles creating a spiderweb.
- Let brownies set at least 15 minutes before slicing and serving.
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