Spooky Spider Web Brownies

What does Britney Brown-Chamberlain love about Halloween? In a word: everything! And it surely shows in her baking. Her creative and festive take on Betty’s classic Make-Your-Own Halloween Brownies recipe is inspired by the playfulness of the season and all things spooky.

Taking a cue from the original recipe, Britney uses Betty Crocker™ Fudge Brownie Mix as the base of her spook-a-licious spiders. But then comes her unique adaptations: extra egg yolks, heavy cream, butter (in addition to the oil) and — wait for it — espresso powder for added flavor. But her absolute favorite part? The topping: white chocolate drizzle and, for an extra creepy-crawly twist, fake spiders.

Each melt-in-your-mouth bite is full of rich and gooey goodness that is baked to perfection. And because it comes together in just over an hour, this treat is super easy to make and decorate with your little wizards and witches.

Try this recipe and tell us what you think or ask a question below! And if you are on the hunt for more seasonal treat ideas, check out what our other Makers are baking up this month.

Britney’s Tips

• Be careful not to overmix the batter. Gently fold the dry ingredients into the wet mixture and combine until no streaks of flour remain.
• To avoid overbaking, check the brownies just before the 30-minute bake time by sticking a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Allow the brownies to cool completely before adding the spider web design.

Get the Recipe