Spooky Spiderweb Brownies are my go-to Halloween treat when I want something easy, chocolatey, and festive. Rich, fudgy brownies are topped with a smooth chocolate ganache and decorated with a simple spiderweb design made from white icing. They’re spooky, fun, and irresistibly delicious.

Why You’ll Love This Recipe

I love how these brownies combine the best of both worlds — decadent chocolate flavor and a playful Halloween theme. They’re easy to decorate (no fancy piping skills required), and they always get compliments at parties. Whether I cut them into squares or bake them in a round pan for a big spiderweb centerpiece, they never last long on the dessert table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownies:

• Unsalted butter

• Semi-sweet chocolate (chopped or chips)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Salt

For the ganache topping:

• Semi-sweet chocolate

• Heavy cream

For the spiderweb design:

• Powdered sugar

• Milk (or water)

• Vanilla extract (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.

2. In a saucepan, I melt the butter and chocolate together until smooth. I stir in the sugars, then whisk in the eggs and vanilla.

3. I sift in the flour, cocoa powder, and salt, folding just until combined. I spread the batter into the prepared pan and bake for 25–30 minutes, until a toothpick comes out with a few fudgy crumbs. I let the brownies cool completely.

4. For the ganache, I heat the cream until just simmering, pour it over the chocolate, and stir until smooth. I spread this over the cooled brownies.

5. For the spiderweb, I mix powdered sugar with a little milk to make a thick icing. I pipe concentric circles on top of the ganache, then drag a toothpick from the center outwards to create a web design.

6. I let the ganache set before slicing into spooky squares.

Servings and timing

This recipe makes 12–16 brownies. It takes about 20 minutes of prep, 30 minutes of baking, and another 30 minutes of cooling and decorating.

Variations

Sometimes I stir in chocolate chips, nuts, or even crushed Oreos into the brownie batter for extra texture. For an even creepier effect, I place a plastic spider on top of each brownie (removed before eating, of course). I’ve also made a round version to serve as a single “giant spiderweb.”

storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They also freeze well — I wrap them individually and thaw at room temperature before serving.

FAQs

Can I use a boxed brownie mix?

Yes, I often use a boxed mix for convenience, then just add the ganache and spiderweb design.

Can I make these ahead of time?

Definitely. I bake and decorate them a day before serving, and they keep beautifully.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped dry between cuts — it keeps the ganache from smudging.

Can I use white chocolate for the spiderweb instead of icing?

Yes, melted white chocolate works great for a more decadent finish.

Do the brownies need to be refrigerated?

No, unless I want them extra fudgy. They’re fine at room temperature for a couple of days.

Conclusion

Spooky Spiderweb Brownies are the perfect blend of rich, fudgy chocolate and Halloween fun. They’re simple to make, fun to decorate, and always a crowd-pleaser. Whether for a party or just a cozy October night, these brownies bring the spooky spirit to the table.