Spiderweb Brownies
These rich and chocolatey brownies feature a fun spiderweb design on top, making them a perfect treat for Halloween!
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 8x8 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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Notes
These brownies are perfect for Halloween parties and can be frozen for up to 3 months!