Spiderweb brownies are rich and chocolatey with a fun spiderweb design on top. These brownies are moist and fudgy, covered with smooth chocolate ganache and white chocolate lines. They make a great treat for Halloween or any time you want something special and tasty.
Why We Love These Spiderweb Brownies
There are so many reasons to adore this spiderweb brownie recipe. First, the brownies themselves are incredibly rich and fudgy without being too dense. The use of cocoa powder and melted coconut oil or butter creates a deep chocolate flavor that’s hard to resist. Then, the silky ganache topping adds a smooth texture and extra chocolate punch, making every bite feel indulgent.
But the real showstopper is the white chocolate spiderweb design. It’s surprisingly simple to create but looks impressive and festive. This decoration transforms a classic brownie into a conversation piece that’s perfect for themed parties or special occasions. You get the satisfaction of baking from scratch along with a beautiful presentation that will leave everyone asking for the recipe.
Ingredients for Spiderweb Brownies
Here’s everything you’ll need to make these scrumptious spiderweb brownies come to life:
Brownies:
- 1 cup (125 grams) all-purpose flour (or whole wheat, or gluten-free alternatives)
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil or butter, melted and cooled
- 1 1/2 cups (300 grams) granulated sugar or coconut sugar
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each), room temperature
- 1/4 teaspoon salt
Topping:
- 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120 ml) heavy cream, whipping cream, or full-fat canned coconut milk
- 1/2 cup (85 grams) white chocolate chips or chopped white chocolate
How to Make Spiderweb Brownies
Start by preparing your baking pan. Preheat your oven to 350°F (175°C), and line an 8×8 inch (20×20 cm) pan with parchment paper. This will prevent sticking and make it easier to lift the brownies out later.
In a medium bowl, mix together the flour, cocoa powder, and salt. This dry mix will give the brownies their rich chocolate base and a slight bite from the salt to balance the sweetness.
Next, in a large bowl, combine the melted coconut oil or butter with the sugar and vanilla extract. Once everything is mixed, add the eggs one at a time, stirring gently after each addition until the mixture is smooth and combined.
Now add the dry ingredients to the wet ingredients. Stir carefully just until the flour disappears. It’s important not to overmix here because you want your brownies tender and fudgy, not tough or cakey.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 15 to 20 minutes. To test doneness, insert a toothpick into the center. It should come out with moist crumbs but not wet batter. The brownies will firm up as they cool.
Allow the brownies to cool completely at room temperature for about one hour, then chill in the refrigerator for another hour. Once chilled, cut the brownies into 16 squares.
For the decoration, begin by making the ganache. Place the semi-sweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it is steaming but not boiling. Pour the hot cream over the chocolate and let it sit for 10 minutes, then stir until smooth.
Meanwhile, melt the white chocolate gently in the microwave or over low heat on the stove, stirring frequently to avoid burning.
Decorate each brownie individually. Spread or dip the top in the semi-sweet chocolate ganache. Then fill a piping bag fitted with a small round tip with the melted white chocolate. Starting from the center, pipe a spiral shape outward to the edges of each brownie.
Use a toothpick to drag lines from the center to the edge, crossing the spiral multiple times to create a spiderweb effect. Wipe the toothpick clean between brownies for crisp lines.
Let the chocolate set, then cover and refrigerate. These brownies will keep well in the fridge for up to 5 days and can be frozen for up to 3 months.
How to Serve Spiderweb Brownies
Serving spiderweb brownies is as fun as making them. They work wonderfully as a dessert for gatherings, especially Halloween parties, but their rich chocolate flavor makes them a great anytime treat.
You can serve them on a decorative platter to show off the spiderweb design. For a special touch, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh berries like raspberries or strawberries add a nice contrast to the deep chocolate taste and provide a pop of color.
If you want to go even further, drizzle some caramel or chocolate sauce around the plate. These brownies pair beautifully with a hot cup of coffee, tea, or milk, making for a cozy and indulgent snack.
Expert Tips for Perfect Spiderweb Brownies
- Use room temperature eggs to ensure the batter mixes evenly without lumps. This helps the brownies bake with a uniform texture.
- Don’t overmix your batter once you add the dry ingredients. Overmixing can develop gluten, making your brownies tough. Stir just until the flour disappears.
- Pay attention to baking time. Brownies are best when slightly underbaked in the center, so check early and use the toothpick test carefully.
- For the ganache, avoid boiling the cream; it should be hot but not bubbling. This prevents the chocolate from seizing and ensures a smooth topping.
- When making the spiderweb design, a steady hand helps, but if you mess up, you can always gently scrape off the white chocolate and try again while it’s still soft.
- Store your brownies in a single layer to avoid smudging the decoration. Use parchment paper between layers if stacking.
How to Store Spiderweb Brownies
Keep your spiderweb brownies fresh by storing them in an airtight container in the refrigerator. They will last up to 5 days this way, maintaining their moist texture and glossy chocolate topping.
If you want to save them longer, freezing works great. Wrap the brownies tightly in plastic wrap and place them in a freezer-safe container or zip-lock bag. When ready to eat, thaw them overnight in the fridge, then bring to room temperature before serving to enjoy the best texture.
Avoid leaving these brownies out at room temperature for long periods since the ganache and white chocolate topping may soften and lose their shape.
Variations of Spiderweb Brownies
There are lots of ways to put your own twist on this spiderweb brownie recipe. You can swap the cocoa powder for flavored cocoa, like mint or orange, to add a subtle hint of freshness or citrus.
For a nutty version, sprinkle chopped walnuts, pecans, or hazelnuts into the batter before baking. The crunch pairs perfectly with the fudgy texture.
If you want to make the brownies vegan or dairy-free, substitute the butter with refined coconut oil and use dairy-free chocolate and canned coconut milk for the ganache. This version is just as delicious and suits those with dietary restrictions.
You could also try using different toppings like caramel ganache or peanut butter drizzle to replace the white chocolate spiderweb for a unique presentation.
If you want to turn this into a more festive dessert, add edible glitter or colored sugar on top of the ganache before piping the spiderweb.
Frequently Asked Questions About Spiderweb Brownies
What kind of flour works best for these brownies?
You can use all-purpose flour, whole wheat flour, or gluten-free baking blends. Just make sure to measure correctly and check that your gluten-free flour is suitable for baking.
Can I use butter instead of coconut oil?
Yes, melted butter can be used in the same quantity as coconut oil for a richer flavor.
How do I know when the brownies are done baking?
Insert a toothpick into the center; it should come out with moist crumbs but no wet batter. The brownies will firm up as they cool.
Can I prepare the spiderweb decoration ahead of time?
It’s best to decorate each brownie shortly before serving or storing to keep the design fresh and prevent smudging.
Are these brownies suitable for freezing?
Yes, they freeze well for up to three months. Wrap them well to protect the topping.
How do I make the brownies dairy-free?
Use coconut oil instead of butter and substitute the cream with full-fat canned coconut milk. Make sure to choose dairy-free chocolates.
What is the best way to melt chocolate without burning it?
Melt chocolate gently in short bursts in the microwave at half power or over a double boiler, stirring frequently.
Can I use a different type of chocolate for the ganache?
Semi-sweet chocolate is best, but you can experiment with dark or milk chocolate depending on your preference.
Spiderweb Brownies
Ingredients
- 1 cup all-purpose flour (or whole wheat, or gluten-free alternatives)
- 3/4 cup refined coconut oil or butter (melted and cooled)
- 1 1/2 cups granulated sugar (or coconut sugar)
- 3/4 cup Dutch-process cocoa powder
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- 1/2 cup heavy cream (or full-fat canned coconut milk)
- 1/2 cup white chocolate chips (or chopped white chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- In a medium bowl, mix together the flour, cocoa powder, and salt.
- In a large bowl, combine the melted coconut oil or butter with the sugar and vanilla extract. Add the eggs one at a time, stirring gently until smooth.
- Stir in the dry ingredients until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 15 to 20 minutes. A toothpick inserted should come out with moist crumbs.
- Allow the brownies to cool completely, then chill in the refrigerator for an hour before cutting into squares.
- Prepare the ganache by heating the heavy cream until steaming, then pour it over the semi-sweet chocolate. Let it sit for 10 minutes before stirring until smooth.
- Melt the white chocolate and set aside. Decorate each brownie with the ganache, then pipe the white chocolate in a spiral to create a spiderweb. Use a toothpick to drag lines for the web effect.
- Let the chocolate set before serving. Store in the refrigerator for up to 5 days.
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