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Best Black Cocoa Spider Web Brownies: Easy Halloween Recipe

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These fudgy black cocoa brownies feature a dramatic spider web design made with cream cheese. They deliver an intense Oreo-like flavor and are surprisingly easy to make, perfect for Halloween or any fall gathering.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter
  • 1 ½ cups (300 grams) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (96 grams) all-purpose flour
  • ½ cup (50 grams) black cocoa powder
  • ¼ cup (25 grams) unsweetened regular cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 4 ounces (113 grams) cream cheese, softened
  • ¼ cup (30 grams) powdered sugar
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium saucepan over low heat, melt 1 cup unsalted butter. Remove from heat and let cool for 5 minutes.
  3. In a large bowl, whisk melted butter with 1 ½ cups granulated sugar until glossy and slightly grainy, about 1 minute.
  4. Add eggs one at a time, whisking well after each. Add vanilla and whisk for 2 minutes until smooth and slightly thickened.
  5. In a separate bowl, whisk together flour, black cocoa, regular cocoa, salt, and baking powder. Sift if clumpy.
  6. Gradually fold dry ingredients into wet mixture with a rubber spatula until just combined. Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Tap pan gently to release air bubbles.
  8. In a small bowl, beat cream cheese with powdered sugar until smooth. Add 1 tablespoon milk and beat until pipeable. Add more milk if needed.
  9. Transfer cream cheese mixture to a piping bag or zip-top bag with a tiny corner snipped off.
  10. Pipe concentric circles on top of batter, starting from center and working outward, spacing about 1 inch apart.
  11. Using a toothpick or skewer, drag lines from center outward through all circles to create a web pattern. Wipe toothpick clean between each drag.
  12. Bake for 28-32 minutes until edges are set and center is slightly jiggly. A toothpick inserted in center should have moist crumbs.
  13. Cool in pan on a wire rack for at least 2 hours. Use parchment sling to lift out and transfer to cutting board.
  14. Slice into 16 squares with a sharp knife, wiping blade clean between cuts. Serve at room temperature or slightly chilled.

Notes

For clean spider web lines, wipe the toothpick between each drag. Let brownies cool completely before slicing for best results. These brownies taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze individual squares wrapped in plastic for up to 3 months.

Nutrition

Keywords: black cocoa brownies, spider web brownies, Halloween brownies, fudgy brownies, cream cheese brownies, easy Halloween dessert

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