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Spooky Spiderweb Brownies

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  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 9
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Introducing our delectable spiderweb brownies–a delightful twist on a classic treat that will entangle your taste buds in a web of indulgence! A rich, fudgy brownie base is baked to perfection, creating a dense, moist foundation that practically melts in your mouth. Then, add a drizzle of white chocolate and fake spiders for a spooky twist!
By Britney Brown-Chamberlain
Updated Oct 5, 2023
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  • 6 tablespoons butter, melted and cooled
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 egg yolk
  • 2 tablespoons heavy cream
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/2 teaspoon espresso powder
  • 2/3 cup (4 oz) white vanilla baking chips


  • 1
    In large mixing bowl, add melted butter, oil, eggs, egg yolk and heavy cream. Use a hand mixer to mix on medium high speed for three minutes.
  • 2
    Add brownie mix and espresso powder to the bowl, and continue to mix until dry ingredients are fully incorporated.
  • 3
    Spray a 9x9-inch pan with nonstick baking spray or line with parchment paper. Add batter to the prepared baking pan. Bake for about 30 minutes, until the top of the brownies have a crackly top.
  • 4
    Allow the brownies to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
  • 5
    Melt white baking chips according to the package instructions. Add to a piping bag or ziploc bag and cut off a tiny corner of the bag. Draw concentric circles on top of the brownie, and use a toothpick to draw lines in the circles to give a web-like shape.

Frequently Asked Questions

When should I add the spooky decoration to the brownies?

Allow the brownies to cool completely before adding the spiderweb design. If using fake spiders to decorate, be sure to remove before eating.

How do I check to see if the brownies are done?

Pour the batter into the prepared pan, and evenly spread it. Bake according to the recipe instructions, but start checking for doneness a few minutes before the recommended time to avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs–not wet batter.


Nutrition Facts are not available for this recipe
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