Description
Spider web brownies turn an ordinary dessert into a festive Halloween treat that’ll make your Halloween party guests gasp with delight. Swirling melted white chocolate creates a spooky web design that looks totally spooky and fun on rich chocolate brownies.
Ingredients
Scale
Brownie Base:
- 2 large eggs
- 220g white caster sugar
- 150g dark chocolate
- 150g unsalted butter
- 150g self-raising flour
Caramel Sauce:
- 100g granulated sugar
- 100g double cream
- 40g unsalted butter
- ½ teaspoon salt
Decoration:
- 100g white marshmallows
- Edible eyes
Instructions
- Melt 150g dark chocolate and 150g unsalted butter together in a double boiler until smooth and glossy. Remove from heat and let cool slightly.
- Whisk 2 large room temperature eggs with 220g white caster sugar until the mixture becomes pale and increases in volume, about 3-4 minutes.
- Gently fold the melted chocolate mixture into the egg mixture until completely incorporated.
- Sift 150g self-raising flour into the batter and fold carefully to maintain airiness, ensuring no flour streaks remain.
- Preheat your oven to 350°F and line a 20×20 cm baking tin with parchment paper, allowing slight overhang for easy removal.
- Pour half the brownie batter into the prepared tin, creating an even base layer.
- For caramel, heat 100g granulated sugar in a saucepan over medium-low heat until it turns amber, approximately 5-7 minutes.
- Whisk 40g butter into the caramel until fully combined, then slowly add 100g cream, stirring constantly.
- Sprinkle ½ teaspoon salt into the caramel and mix. Let cool for 10 minutes.
- Drizzle the caramel over the first brownie layer, then cover with remaining batter.
- Use a skewer to create swirling marble patterns across the surface.
- Bake at 350°F for 22-25 minutes, checking for a set top but slightly fudgy center.
- Allow brownies to cool completely in the tin, about 1 hour.
- Melt 100g marshmallows in 15-second microwave bursts, stirring between each.
- Stretch marshmallow into thin strands, draping them across the brownies to create a web effect.
- Decorate with edible eyes for a spooky finishing touch.
Notes
- Check caramel consistency by cooling a small amount on a cold plate, which should form a soft but not runny texture.
- Ensure chocolate and butter melt together gently to prevent burning, using a double boiler or heat-safe bowl over simmering water.
- Work quickly when creating marshmallow web, as the mixture hardens fast and becomes difficult to stretch into delicate strands.
- For gluten-free version, replace wheat flour with almond or gluten-free blend, which maintains similar rich brownie texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 324 kcal
- Sugar: 29 g
- Sodium: 110 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg