Spider Web Brownies
These spider web brownies are super moist and fudgy, jet black brownies are topped with sweet, ooey-gooey marshmallow spider web for a spook-tacular Halloween treat perfect for the upcoming season.
Servings: 6
Calories: 612kcal
Equipment
Ingredients
- 10 ounces vegan mini chocolate chips divided
- ¼ cup Black 10/12 cocoa powder
- 1 cup 1:1 gluten-free flour
- ½ teaspoon salt
- 4 eggs room temperature
- ½ cup brown sugar
- 1 cup granulated sugar
- 2 teaspoon vanilla extract
- ½ cup marshmallows
Instructions
- Preheat the oven to 350 degrees. Then, lightly coat the sides of an 8x8 baking pan with coconut oil and line the bottom with parchment paper.
- Melt 1 cup of the mini chocolate chips and the olive oil in a small saucepan over medium-low heat, stirring constantly. Set aside while making the rest of the batter.
- Whisk the cocoa powder, flour, and salt in a medium bowl.
- Whisk the eggs, brown sugar, granulated sugar, and vanilla in a large bowl. Then, add the melted chocolate and whisk again until combined.
- Mix teh dry ingredients into the wet ingredients with a rubber spatula until just combined. Then, fold in the remaining chocolate chips.
- Pour the batter into the pan and spread it into an even layer. Then, bake for 34 to 40 minutes until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool the brownies in the pan on a baking rack for an hour. This lets the top crack and create a flaky crust.
- Microwave the marshmallows in a micrwoaveable bowl at 20-second intervals utnil they're soft enough to stir.
- Using food-safe gloves, pull the melted marshmallows apart to create a spider web effect and place on the brownies.
- Remove the marshmallow-topped brownies from the pan and let them cool compeletely on a wire rack.
- Slice the cooled brownies into nine squares and enjoy!
Video
Notes
Storage
Store at room temperature for up to 5 days in an airtight container.
Tips
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid using too much in your brownies recipe, making them dry.
- Bring your eggs to room temperature for easy mixing, better emulsifying, and the best brownie texture.
- Stir your chocolate frequently while melting it to avoid sticking or scorching.
- Mix your wet and dry batter ingredients until everything is moistened. Don't overmix, or the brownies will be tough.
- I used a light baking pan. If you have dark pans, check your brownies about 5 minutes earlier. Dark pans bake more quickly.
- Wearing food-safe gloves and pulling apart the melted marshmallows is the easiest way to make the spiderweb top for the brownies.
- Leave an overhand on each side of the pan when lining it with parchment paper. These will be your handles, allowing you to easily remove the brownies.
- Your brownies cool completely before slicing them to ensure clean cuts.
Nutrition
Calories: 612kcal | Carbohydrates: 98g | Protein: 9g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 112mg | Sodium: 252mg | Potassium: 390mg | Fiber: 7g | Sugar: 73g | Vitamin A: 182IU | Calcium: 80mg | Iron: 5mg
