Spiderweb brownie
Our spider web brownie brings a little fright to your Halloween night. It is packed with cocoa, dark chocolate, and skyr, making it marvellously dense and fudgy. Thin strands of marshmallow stretch across the top to form a spider web, with sugar eyes peeking out from between the threads. Perfect for Halloween parties or a special autumn dessert.
Ingredients
|
Butter
|
100 g |
|---|---|
|
Sugar
|
125 g |
|
Brown sugar
|
50 g |
| 150 g | |
|
Eggs
|
2 |
|
Plain flour
|
125 g |
|
Cocoa powder
|
40 g |
|
Baking soda
|
½ tsp |
|
Salt
|
½ tsp |
|
Vanilla extract
|
1 tsp |
|
Boiling water
|
50 ml |
|
Dark chocolate, chopped
|
125 g |
|
Marshmallows
|
50 g |
|
Candy eyes
|
Approx. 20 |
Method
Storage
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Once the flour goes in, stir only until no dry streaks remain, as overmixing makes the brownies more cake-like. Use a whisk for the butter, sugars, skyr, and eggs, and switch to a spatula for the dry ingredients and the chopped chocolate.
Melted marshmallow can be very hot straight from the microwave, so cool it briefly before touching it. It stays stretchy for a short while, so have the chilled brownie ready and work quickly.
Lightly coat your fingertips with a little neutral oil before stretching the melted marshmallow into thin webs. This makes it easier to handle and prevents it from sticking to your fingers. You can also lightly oil your knife before cutting the brownie to keep the marshmallow from sticking to the blade.
FAQ: Questions about spider web brownies
Brownies are a popular bake all year round, and at Halloween a marshmallow spider web turns them into a seasonal treat for parties. These answers to common questions about spider web brownies cover baking and decorating, as well as how best to store them.
How do I know when the spider web brownie is done baking?
The spider web brownie is done when the edges are set, and a skewer inserted into the centre comes out with a few moist crumbs but no wet batter. The centre should still give slightly when pressed, as it continues to set while cooling in the tin. Bake it at 180 °C for 22–24 minutes, but start checking after 20 minutes, since ovens bake differently.
Can I decorate a warm brownie with the marshmallow spider web?
You should not decorate the brownie with a marshmallow spider web while it is still warm. A warm brownie is more fragile and crumbles easily, and the heat softens the thin marshmallow strands until they melt into each other and lose their web shape. Let the brownie cool completely in the tin, then chill it for at least an hour before adding the spider web.
Why is the marshmallow not stretching for my spider web brownie?
The marshmallow might not stretch because it has cooled and set, has not melted fully, or has been overheated. Melt it in short bursts of 10–20 seconds until smooth and glossy. If it has firmed up, reheat it in the microwave for 10–15 seconds, stir and test it again. Stop as soon as it softens, as overheating can make the sugar hard and chewy. Fresh marshmallows also stretch more easily, so use soft, springy ones instead of any that feel dry or firm.
Can I prepare the batter for spider web brownies in advance?
You can make the batter up to a day in advance, but baking it straight away gives the best result. The bicarbonate of soda starts working as soon as it meets the wet ingredients, so batter that has rested may rise less and bake into a slightly denser brownie. If you do make it ahead, spread it in the lined 22 × 22 cm tin, cover it tightly and keep it in the fridge. Chilled batter can take a little longer to bake, so check the centre with a skewer instead of just relying on time alone.
How should I store spider web brownie?
Store the spider web brownie in an airtight container at room temperature for 3–4 days, or refrigerate it. Choose a container deep enough that the lid does not touch the marshmallow web. If refrigerated, let it come to room temperature for at least 1 hour before serving for a softer and fudgier texture. Keep the brownie whole and cut it into pieces when ready to serve. This helps prevent the cut edges from drying out and keeps the brownie moist for longer.
Nutritional values per portion
Energy:
223 Kcal
| Energy distribution % | Nutritional values per portion | |
|---|---|---|
| Fibre | - | 0.8 g |
| Protein | 7.6 % | 4.2 g |
| Fat | 48.4 % | 12.2 g |
| Carbohydrates | 44 % | 24.2 g |
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Bake a spooky spider web brownie
Any day is a good day for brownies, but Halloween gives them a costume. Underneath its tangle of marshmallow, our spider web brownie is much like the chocolate brownies you may already bake, and the disguise is the easy part. You do not need any special decorating skills or tools, just melted marshmallow pulled into thin strands with your fingers and draped across the top. Most of the time goes into letting the brownie cool and chill, which leaves you plenty of time to sort out a costume of your own.
Fudgy brownie with dark chocolate pieces
A handful of well-chosen ingredients add up to a properly fudgy brownie. Cocoa powder gives the batter its intense, slightly bitter chocolate taste, and the boiling water dissolves it and draws out even more of its flavour. Skyr and brown sugar both keep the centre moist, while the brown sugar adds a hint of caramel.
The skyr is also slightly acidic, which activates the bicarbonate of soda and helps the brownie rise just a little. Chopped dark chocolate melts into the batter as it bakes, leaving a few chocolatey surprises hidden in every square.
Melted marshmallow web with edible sugar eyes
Now for the fun part! Once melted, marshmallow becomes glossy and stretchy, so you can pull it into fine strands that look just like spider silk. Drape them across the cooled brownie in different directions, letting some threads cross over others, to build a tangled web of white against the dark chocolate. Sugar eyes, scattered alone or in small groups, make it look as though a whole family of tiny creatures has moved in.
Made for Halloween parties and fright-night treats
A spider web brownie is a must for any night of Halloween fright. Cut it into squares, arrange them on a platter alongside other eerie sweets, and let the marshmallow webs and sugar eyes catch everyone's attention. They are just the right size for guests to grab between party games, scary stories, and Halloween activities. Better still, you can bake the brownie ahead of time and save the decorating for the day itself.
For a full fright-night spread, try our Halloween pasta with mozzarella eyeballs or Black burger buns, and let the brownies share the dessert table with banana mummies and a ghost cake.
Put your own spin on this fun bake
The brownie batter takes well to a few small additions. A pinch of cinnamon gives the chocolate a warm, spiced note, while a little finely grated orange zest adds a fresh citrus flavour. If you enjoy a little texture, fold in a handful of chopped hazelnuts or walnuts.
For a brighter, more ghoulish web, add a drop of green or orange food colouring into the melted marshmallow before stretching. You can also scatter a few sweet spiders across the threads for an even scarier look.
Still in the mood for a little Halloween mischief? Find more sweet and savoury creations among our Halloween recipes, or explore our pumpkin recipes for autumn bakes, including pumpkin pie and pumpkin cake.
