• 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.

Ganache

• 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.

Buttercream Frosting

• 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.