Print

Easy Halloween Brownie Spiders with Buttercream

easy halloween brownie spiders - featured image
Print Recipe

Fudgy brownies topped with chocolate buttercream, pretzel stick legs, and candy eyes create a spooky, fun, and delicious Halloween treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (85g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1/4 cup (20g) unsweetened cocoa powder
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 24 pretzel sticks
  • About 24 candy eyes

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.
  2. In a large bowl, whisk together melted butter and granulated sugar until well combined.
  3. Add eggs one at a time, whisking well after each. Whisk in vanilla extract until smooth and glossy.
  4. Sift cocoa powder, flour, salt, and baking powder into the wet ingredients. Fold with a rubber spatula until just combined; do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until edges are set and center is just barely jiggly. Cool completely in the pan on a wire rack.
  6. For the buttercream: In a medium bowl, beat softened butter with an electric mixer until smooth and creamy, about 1 minute.
  7. Add powdered sugar and cocoa powder. Mix on low until incorporated, then increase to medium-high and beat for 2 minutes.
  8. Add heavy cream, vanilla extract, and a pinch of salt. Beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar if needed.
  9. Once brownies are completely cool, lift them out using parchment overhang and place on a cutting board. Cut into 12 equal squares.
  10. Break each pretzel stick in half to make 24 halves. For each spider, gently push 4 pretzel halves into each side of a brownie square, angling them slightly to look like legs.
  11. Transfer buttercream to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped). Pipe a generous dollop of buttercream in the center of each brownie.
  12. Press two candy eyes into the front of the buttercream dollop. Serve immediately or store as directed.

Notes

For best results, let brownies cool completely before cutting and decorating. Pipe buttercream just before serving to keep pretzels crunchy. Brownies can be baked and pretzels broken a day ahead; store separately. Buttercream can be made ahead and refrigerated; bring to room temperature and re-whip before piping.

Nutrition

Keywords: Halloween brownies, spider brownies, easy Halloween dessert, fudgy brownies, chocolate buttercream, pretzel spiders, kid-friendly Halloween treat

Find it online: https://platebelle.com/easy-halloween-brownie-spiders-with-buttercream/