Description
Delight in these decadent White Chocolate Spiderweb Brownies, featuring rich dark chocolate brownies topped with a stunning white chocolate spiderweb design. Perfect for Halloween or any occasion that calls for a gorgeous and delicious treat, these brownies combine moist, fudgy texture with a visually impressive finish.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 4 oz high-quality dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
Spiderweb Topping
- 2 oz white chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, leaving some overhang for easy brownie removal after baking.
- Melt Butter and Dark Chocolate: In a microwave-safe bowl or using a double boiler, gently melt the butter and dark chocolate together until smooth. Allow this mixture to cool slightly to avoid cooking the eggs in the next step.
- Combine Wet and Dry Ingredients: Whisk the sugar, eggs, and vanilla extract into the melted chocolate mixture until fully incorporated. In a separate bowl, whisk together the cocoa powder and salt. Gradually fold these dry ingredients into the wet mixture just until combined, careful not to overmix.
- Bake the Brownies: Pour the batter evenly into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan before decorating.
- Melt White Chocolate for Decoration: Melt the white chocolate in a microwave or double boiler until smooth. Transfer it to a small piping bag or a zip-top bag with a small corner cut off for easy piping.
- Create Spiderweb Design: Pipe concentric circles of white chocolate over the cooled brownies. Then, using a toothpick or similar fine-tipped tool, drag lines outward from the center of the circles to the edges, forming a spiderweb effect.
- Set the Decoration and Serve: Place the decorated brownies in the refrigerator for 15-20 minutes to allow the white chocolate to fully set. Once set, lift the brownies out of the pan using the parchment paper overhang, cut into 16 squares, and serve.
Notes
- Use high-quality chocolate for the best flavor and smooth texture.
- If you don’t have a piping bag, a zip-top plastic bag with a tiny corner cut works just fine for piping white chocolate.
- Ensure the brownies are fully cooled before piping the white chocolate to prevent melting the decoration.
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- Bring brownies to room temperature before serving for optimal texture and flavor.
- To make cleanup easier, line your baking pan with parchment paper, allowing overhang to lift brownies out easily.
