Halloween Spiderweb Brownies

There’s something irresistibly fun about Halloween Spiderweb Brownies — fudgy chocolate squares decorated with hand-piped white chocolate webs and candy eyes that seem to stare back at you! These brownies strike the perfect balance of spooky and sweet, making them a must-bake treat for any Halloween celebration.

Each bite is rich, moist, and deeply chocolatey, while the web design adds a playful homemade touch that’s as festive as it is delicious. They look impressive but come together surprisingly easily, making them ideal for parties, bake sales, or cozy nights in.

Fun fact: spiderweb designs like these originated from classic European pastry art used on tortes and cheesecakes — here, they’re given a Halloween twist with candy eyes for extra charm. Whether you’re baking for kids or just embracing the spooky season yourself, these brownies are guaranteed to delight.

Recipe Yield: 12 servings

INGREDIENTS

1 cup all-purpose flour
3 large eggs, room temperature
1 cup unsalted butter, melted
¾ cup unsweetened cocoa powder
1 ¼ cup granulated sugar
¾ cup light brown sugar, packed
1 tsp pure vanilla extract
½ tsp fine sea salt
½ cup semi-sweet chocolate chips
½ cup white chocolate chips (for web)
Candy eyes for decoration (1–2 per brownie)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a small overhang for easy removal. Lightly grease the paper with butter or nonstick spray.

2. Mix the base:
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add eggs and vanilla, whisking until fully combined.

3. Combine dry ingredients:
Sift in cocoa powder, flour, and salt. Gently fold until no dry streaks remain. Do not overmix — this keeps your brownies dense and fudgy.

4. Add chocolate chips:
Fold in semi-sweet chocolate chips for extra richness. Pour batter into the prepared pan and smooth the top evenly.

5. Bake:
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow brownies to cool completely in the pan before decorating.

6. Slice and prepare for decorating:
Once the brownies are completely cool, carefully lift them from the pan using the parchment overhang. Slice into 12 even squares and arrange them on a flat surface or tray for decorating.

7. Create the spiderwebs:
Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer to a piping bag or small zip bag with a tiny corner snipped off. Pipe thin lines from the center outward like a star, then connect them with curved lines to form a spiderweb. While the chocolate is still soft, place candy eyes onto each web and chill for 10 minutes to set.

Helpful Tips to Perfect This Recipe

• Use high-quality cocoa: Dutch-processed cocoa gives the deepest, richest chocolate flavor for that classic brownie texture.
• Don’t overbake: Remove the brownies when the center is just set — they’ll finish cooking as they cool, creating that perfectly gooey middle.
• Cut clean slices: For picture-perfect brownies, chill them before slicing and wipe your knife clean between each cut. This keeps the web designs neat and edges sharp.