Description

Ultra-fudgy, rich chocolate brownies decorated with a spooky white chocolate spider web—perfect for Halloween parties or cozy autumn nights. Easy to make, crowd-pleasing, and customizable for gluten-free or dairy-free diets.

Ingredients

Scale

1/2 cup (115g) unsalted butter, melted
6 oz (170g) bittersweet chocolate, chopped
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup (65g) all-purpose flour (or 1:1 gluten-free blend)
1/4 cup (25g) unsweetened cocoa powder
1/4 tsp salt
1/2 cup (85g) white chocolate chips or chopped white chocolate
1 tsp coconut oil or neutral oil (optional, for smoother melting)
1/3 cup (60g) mini chocolate chips (optional, fold into batter)
Halloween sprinkles (optional, for decoration)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
In a medium heatproof bowl, combine chopped bittersweet chocolate and melted butter. Microwave in 30-second bursts, stirring between each, until smooth and glossy. Let cool for 3-4 minutes.
Whisk in granulated sugar until fully combined. Add eggs and vanilla extract, whisking until the mixture turns pale and slightly thick.
In a small bowl, sift together flour, cocoa powder, and salt. Fold into the wet mixture with a rubber spatula until no dry streaks remain.
If using, gently fold in mini chocolate chips or nuts.
Scrape batter into prepared pan, smoothing the top. Tap the pan gently on the counter to release air bubbles.
Bake for 22-27 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Edges should be set, center slightly soft.
Let brownies cool in the pan on a wire rack for at least 1 hour.
Place white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until smooth.
Transfer melted chocolate to a piping bag or zip-top bag with a small corner snipped. Pipe concentric circles on top of cooled brownies. Drag a toothpick from center outward to create a web effect.
Lift brownies from pan using parchment overhang. Cut into squares with a sharp knife, wiping between cuts for clean edges.
Decorate with Halloween sprinkles or edible glitter if desired.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free chocolate. Don’t overbake—brownies firm up as they cool. Chill brownies before slicing for clean edges. Messy webs look great too! Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie square (1/16 of pan)
Calories: 180
Sugar: 16
Sodium: 60
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 2
Protein: 2

Keywords: Halloween brownies, spider web brownies, fudgy brownies, chocolate brownies, Halloween dessert, spooky treats, easy brownies, party brownies, gluten-free brownies, dairy-free brownies