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Best Easy Spider Web Brownies Recipe for Halloween

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These spider web fudge brownies with ganache are a fun and easy Halloween treat. The dense, fudgy brownie base is topped with a silky ganache and a white chocolate spider web design that kids and adults will love.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (175g) semi-sweet or dark chocolate chips (for ganache)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (85g) white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or vegetable shortening (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together melted butter and granulated sugar until well combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, and salt. Add to wet ingredients and fold gently with a rubber spatula until just combined. Fold in semi-sweet chocolate chips.
  4. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until edges are set and a toothpick inserted in the center comes out with moist crumbs. Cool completely in the pan on a wire rack (at least 1 hour).
  5. For the ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until simmering (small bubbles around edge). Pour over chocolate, let sit 2 minutes, then whisk until smooth.
  6. Pour ganache over cooled brownies and spread into an even layer. Refrigerate for 15-20 minutes until firm to the touch but not hard.
  7. Melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Add coconut oil if needed. Transfer to a piping bag or zip-top bag and snip off a tiny corner.
  8. Pipe 3-4 concentric circles on the set ganache, starting from the center. Use a toothpick or skewer to drag from the center circle outward to the edge, creating spokes. Then drag from the edge back toward the center between each spoke to form the web.
  9. Refrigerate for 10-15 minutes to set the white chocolate. Use the parchment sling to lift brownies out, then slice into squares with a sharp knife, wiping clean between cuts.

Notes

For clean slices, run a sharp knife under hot water and wipe dry between cuts. Brownies taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: spider web brownies, Halloween brownies, fudge brownies, ganache brownies, easy Halloween dessert

Find it online: https://platebelle.com/best-easy-spider-web-brownies-recipe-for-halloween/