Recipe
Spiderweb Brownies for Halloween
Rich brownies topped with dark chocolate ganache and an easy spiderweb design. The perfect brownies for Halloween!
Prep Time 30 minutes Cook Time 30 minutes Cool time 1 hour Time: 2 hours 
Difficulty: Beginner
Yield: 16 bars*Ingredients
Brownies:
- 2 batches of my brownie recipe
Dark Chocolate Ganache:
- 340 g good-quality dark chocolate
- 300 ml heavy cream
White Chocolate Spiderweb:
- 150 g good-quality white chocolate
Instructions
Brownies:
- Bake a double batch of my brownie recipe in a pan that's approximately 24 x 36 cm / 9 × 13-inches**.2 batches of my brownie recipe
- Let the brownies cool completely in the pan (important!). Then cut the brownies into even squares with a sharp knife.
Dark Chocolate Ganache:
- Roughly chop the dark chocolate and place it in a small bowl.340 g good-quality dark chocolate
- Heat the heavy cream over medium-high heat until just about to boil, don't let it come to a full boil. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir with a spatula until the chocolate is fully melted and the ganache is smooth.300 ml heavy cream
White Chocolate:
- Roughly chop the white chocolate. Place 2/3 of the white chocolate in a bowl and melt it in the microwave in 10-second bursts, stirring in between, until fully melted.150 g good-quality white chocolate
- Add the remaining 1/3 of chocolate a little at a time, stirring until all the chocolate has melted.
- Transfer the white chocolate to a piping bag and snip a small 2-3 mm or 1/16 inch opening at the tip.
Spiderweb:
- Spread dark chocolate ganache onto one brownie, using an offset spatula to smooth it into an even, glossy layer.
- Immediately pipe four stripes of white chocolate from one side to the other (like a rainbow)***.
- Drag a toothpick from the corner of the brownie through the stripes, pulling a line toward the center in the opposite direction. This creates the spiderweb pattern. Repeat with the remaining brownies.
- Let the ganache and chocolate set before serving. You can pop it in the fridge to speed things along.
Notes
*The number of bars depends on how big you cut the pieces.
**It's fine if your pan is a slightly different size, just don't go much smaller or bigger, or the brownies will end up too thick or too thin.
***Hold the piping bag steady and pipe the lines quickly and confidently. The slower you pipe, the more uneven the lines will look.