Easy Spiderweb Brownies

Looking for a dessert that combines rich, fudgy brownies with an eye-catching Halloween design? These Spiderweb Brownies are about to become your new favorite treat! I love how they look super fancy but are actually quite simple to make.

The chocolate ganache topping paired with white chocolate web design creates a dessert that’s both delicious and Instagram-worthy.

What are Spiderweb Brownies?

Spiderweb Brownies are decadent chocolate brownies topped with a smooth chocolate ganache and decorated with white chocolate piped in a web pattern. The base is a rich, fudgy brownie that stays moist and chewy. The ganache adds an extra layer of chocolate indulgence, while the white chocolate web creates that spooky Halloween effect we all love. I find them irresistible because they combine three different chocolate elements in one amazing dessert.

Equipment You’ll Need

• 8×8 inch baking pan
• Parchment paper
• Medium mixing bowl
• Large mixing bowl
• Small saucepan
• Heatproof bowl
• Microwave-safe bowl
• Piping bag with Wilton Tip 2 (or similar fine tip)
• Toothpicks
• Wire cooling rack

Spiderweb Brownies Ingredients

For the Brownies:

• 1 cup (125 grams) all-purpose flour
• 3/4 cup (86 grams) Dutch-process cocoa powder
• 1/4 teaspoon salt
• 3/4 cup + 2 tablespoons (196 grams) refined coconut oil or melted butter, cooled slightly
• 1 1/2 cups (300 grams) granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, room temperature

For the Chocolate Ganache Topping:

• 1 cup (170 grams) semi-sweet chocolate chips
• 1/2 cup (120 ml) heavy cream

For the White Chocolate Web:

• 1/2 cup (85 grams) white chocolate chips

How to Make Spiderweb Brownies

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper. Leave some overhang for easy removal later.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside.
3. In a large mixing bowl, stir together the melted coconut oil (or butter), granulated sugar, and vanilla extract until well combined.
4. Add the eggs one at a time to the wet mixture, stirring gently after each addition until just combined. Don’t overmix at this stage.
5. Add the dry ingredients to the wet mixture and stir just until you can barely see any flour streaks. The batter should look slightly lumpy – this keeps your brownies tender.
6. Pour the batter into your prepared pan and spread it evenly. Bake for 15-20 minutes. The center should still look slightly underbaked when you test with a toothpick – it will come out with wet crumbs.
7. Let the brownies cool completely in the pan for about 1 hour, then refrigerate for another hour before cutting into 16 squares.
8. For the ganache, place the semi-sweet chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it’s steamy but not boiling.
9. Pour the hot cream over the chocolate and let it sit undisturbed for 10 minutes. Then stir until smooth and glossy.
10. Melt the white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each interval until smooth.
11. Working with one brownie at a time, spread or dip each piece in the chocolate ganache to coat the top.
12. Transfer the melted white chocolate to a piping bag fitted with a fine tip. Starting from the center, pipe a spiral pattern over the ganache.
13. Using a clean toothpick, drag from the center of the spiral to the edge in straight lines to create the web effect. Clean your toothpick between each brownie.
14. Let the chocolate set at room temperature for 30 minutes before serving.

How to Store

Store your finished Spiderweb Brownies covered in the refrigerator for up to 5 days. The chocolate topping stays firm and the brownies maintain their fudgy texture beautifully. For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving.

Serving Suggestions

These brownies are stunning on their own, but I like serving them with a scoop of vanilla ice cream for extra indulgence. They also pair wonderfully with a hot cup of coffee or cold glass of milk. For Halloween parties, arrange them on a dark platter with some plastic spiders for extra spooky effect. You can also dust the plate with powdered sugar to look like cobwebs.

Expert Baking Tips

• Don’t overbake the brownies – they should still look slightly underdone when you remove them from the oven
• Room temperature eggs mix more easily and create a smoother batter
• Let the ganache cool slightly before decorating so it doesn’t melt the white chocolate
• Work quickly when piping the web pattern before the ganache sets
• Clean your toothpick between each web to keep the lines crisp
• Chill the decorated brownies to help the chocolate decorations set firmly
• Use high-quality chocolate for the best flavor and smooth melting

Recipe FAQs

Can I make these brownies dairy-free?
Yes! Use refined coconut oil instead of butter in the brownie base, and substitute the heavy cream with full-fat canned coconut milk for the ganache. Make sure your chocolate chips are dairy-free as well.

Why do my brownies turn out dry?
The most common cause is overbaking. Remember that brownies continue cooking in the hot pan even after you remove them from the oven. A toothpick should come out with moist crumbs, not completely clean.

Can I make the web pattern without a piping bag?
Absolutely! You can put the melted white chocolate in a small ziplock bag and cut off a tiny corner to pipe with. Or drizzle it with a spoon and use the toothpick technique to create your web pattern.

Print

More Recipes You’ll Love

• Cheesy Ground Beef Quesadillas
• Basque Burnt Cheesecake
• Air Fryer Meatloaf