Themes⚙
Chocolate Spiderweb Brownies for Halloween
Fudgy brownies draped in marshmallow “webs” for a creepy-cute Halloween treat everyone will want to sink their fangs into.
Spiderweb Brownies are chocolate-based bar desserts distinguished by a thin, contrasting glaze that is feathered into a spiderweb pattern across the surface. The batter is prepared in the classic brownie style—usually combining melted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder or melted chocolate, and a small amount of salt—yielding a dense, fudgy crumb. Once baked and cooled, the brownies are coated with a ganache or chocolate frosting, then piped with white icing or melted marshmallow that is gently pulled outward with a toothpick to form the signature web design. This decorative touch makes Spiderweb Brownies a popular choice for Halloween parties, autumn bake sales, and themed classroom treats, where both their rich chocolate flavor and playful appearance are equally appreciated.
Chocolate Spiderweb Brownies for Halloween
No tricky fondant or specialty pans required—a single batch turns out bakery-grade Halloween treats in under an hour. The base recipe is endlessly customizable, letting you swap in gluten-free flour, add peanut-butter swirls, or top with candy eyes so every square feels tailor-made for your crowd.
Prep Time
30 minutes
30 minutes
Cook Time
40 minutes
40 minutes
Total Time
120 minutes
120 minutes
Ingredients
Unsalted butter ¾ cup (plus a dab more for greasing the pan)
- Semisweet chocolate chips 1¼ cups
- Unsweetened cocoa powder ¾ cup
- Granulated sugar 2 cups
- Large eggs 4
- Pure vanilla extract 1 teaspoon
- All-purpose flour 1 cup
- Fine salt ½ teaspoon
- White chocolate chips ¼ cup (melted for the spiderweb)
- Neutral vegetable oil 1 teaspoon
- (optional) Mini chocolate chips ½ cup
- (optional) Chopped pecans or walnuts ½ cup
- (optional) Candy eyeballs as needed
- (optional) Orange-and-black Halloween sprinkles 1–2 tablespoons
Method
Preheat the oven to 350°F (175°C)
- Line a 9×13-inch baking pan with parchment paper leaving overhang on two sides
- Melt butter and chopped dark chocolate together in a saucepan over low heat while stirring
- Remove the saucepan from heat and let the mixture cool for a few minutes
- Whisk granulated sugar into the melted chocolate mixture until fully blended
- Beat in the eggs one at a time until the batter looks glossy
- Stir in vanilla extract and a pinch of salt until combined
- Fold all-purpose flour into the batter just until you no longer see dry streaks
- Scrape the batter into the prepared pan and smooth the top with an offset spatula
- Bake the brownies until a toothpick inserted in the center comes out with a few moist crumbs
- Set the pan on a wire rack and let the brownies cool completely
- Heat heavy cream in a small saucepan just until it starts to steam
- Pour the hot cream over chopped semisweet chocolate in a heatproof bowl
- Let the mixture stand for one minute and then stir until a smooth ganache forms
- Spread the ganache evenly over the cooled brownies using an offset spatula
- Microwave white chocolate chips in a small bowl in short bursts until melted and fluid
- Spoon the melted white chocolate into a piping bag fitted with a fine round tip
- Pipe concentric circles of white chocolate on top of the ganache from the center outward
- Drag a toothpick from the center to the edge of the pan at regular intervals to create a spiderweb pattern
- Refrigerate the pan until the ganache is firm and the design is set
- Lift the slab from the pan using the parchment handles and place it on a cutting board
- Cut the brownies into squares with a sharp knife wiping the blade between slices
- Serve the chocolate spiderweb brownies at room temperature or chilled
Nutrition (whole recipe)
Calories
4974 kcal Protein
62 g Fat
240 g Carbs
693 g Fiber
42 g Sugar
533 g
4974 kcal Protein
62 g Fat
240 g Carbs
693 g Fiber
42 g Sugar
533 g
Notes
Bloom the cocoa powder in the still-warm melted butter for 30 seconds to intensify the chocolate flavor before mixing in the sugar and eggs. After baking, chill the brownies for 30 minutes so the ganache glides on without picking up crumbs. Thin the white icing with a drop or two of warm water until it ribbons off a spoon; this lets you drag clean, sharp lines for the web.
why this recipe
This spiderweb brownies recipe elevates the classic fudgy square into a show-stopping treat, weaving together deep chocolate richness with a playful, eye-catching design that’s surprisingly simple to achieve. The dense, moist crumb satisfies any cocoa craving, while the delicate white chocolate web adds a creamy contrast and an instant “wow” factor, making it perfect for everything from Halloween parties to casual weeknight indulgences. Because the decorative swirl is more foolproof than it looks, bakers of all skill levels can create bakery-quality results, turning an everyday dessert into a conversation piece that delights kids and adults alike.
FAQs
FAQ acf
Frequently Asked Questions
How do I get crisp, clean lines in the white-chocolate spiderweb without smudging the ganache?
Chill the ganache-covered brownies for about 30 minutes until the surface is firm to the touch; a cool, set glaze won’t smear under the piping. Thin the melted white chocolate with ½–1 teaspoon neutral oil so it flows smoothly, pipe with a fine tip, then drag a toothpick lightly across the top (just skimming the surface) and wipe the toothpick clean after each pull for razor-sharp web lines.
How can I adapt these brownies for gluten-free or dairy-free guests without losing their fudgy texture and spiderweb finish?
For gluten-free guests, swap the all-purpose flour for a cup-for-cup gluten-free baking blend that contains xanthan gum; the starch mix mimics wheat’s structure so the crumb stays dense and fudgy. For dairy-free guests, replace the butter with vegan baking sticks, use dairy-free semisweet/white chocolate and coconut cream in place of heavy cream for the ganache—the fat content is similar, so the glaze sets smoothly and still pipes into a crisp spiderweb.
Can I make Spiderweb Brownies ahead of time, and what’s the best way to store them so the ganache and web design stay intact?
Yes—once the ganache and web have set, the whole slab can be covered loosely with plastic wrap (so nothing presses on the top), slipped into an airtight container, and refrigerated for up to 4 days. For longer storage, freeze the uncut, well-wrapped brownies for up to a month; thaw overnight in the fridge and let them come to room temperature before slicing so the design stays crisp and the ganache doesn’t sweat.