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Spooky Halloween Brownies with Peanut Butter Spiderweb

halloween brownies with peanut butter spiderweb - featured image
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Fudgy, rich brownies topped with a creamy peanut butter spiderweb pattern. This easy Halloween dessert looks impressive but comes together in under an hour, making it perfect for parties or a fun treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (85g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (130g) creamy peanut butter (e.g., Jif or Skippy)
  • 1/4 cup (30g) powdered sugar
  • 2–3 tablespoons milk (whole milk preferred)
  • Candy eyes (about 12, optional for decoration)
  • Chocolate drizzle (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches of overhang on the long sides. Lightly grease the paper with butter or non-stick spray.
  2. Melt the butter in a microwave-safe bowl or on the stovetop. Let it cool for about 5 minutes.
  3. In a large bowl, whisk together the melted butter and sugar until glossy and smooth, about 1 minute.
  4. Add the eggs one at a time, whisking well after each addition. The batter will become thicker and shiny. Add the vanilla and whisk again.
  5. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
  6. Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 20 minutes. The brownies should be set around the edges but still slightly jiggly in the center.
  9. While the brownies bake, make the peanut butter web: In a small bowl, combine the peanut butter and powdered sugar. Stir until crumbly, then add milk one tablespoon at a time until smooth and pipeable (toothpaste consistency).
  10. Spoon the peanut butter mixture into a piping bag or zip-top bag and snip off a tiny corner. Pipe concentric circles on top of the partially baked brownies, starting from the center and working outward, spacing them about an inch apart.
  11. Create the web effect by dragging a toothpick or knife from the center outward through the circles. Wipe the toothpick clean between each drag.
  12. Return the pan to the oven and bake for another 10–12 minutes. The edges should be set, and the peanut butter should look slightly puffed. A toothpick inserted into the center should come out with a few moist crumbs.
  13. Let the brownies cool completely in the pan on a wire rack, about 1–2 hours.
  14. Once cooled, lift the brownies out using the parchment overhang. Place on a cutting board and slice into squares with a sharp knife, wiping the blade clean between cuts.
  15. Add candy eyes to the center of each spiderweb square, pressing gently to stick. If needed, dab a tiny bit of peanut butter on the back as glue.

Notes

Do not overbake the first stage; the center should still jiggle. Use room temperature eggs to prevent lumpy batter. Pipe peanut butter in thin lines (pencil width) to avoid sinking. Let brownies cool completely before cutting to preserve the web. For clean slices, run the knife under hot water and wipe dry between cuts. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: Halloween brownies, peanut butter spiderweb, spooky dessert, fudgy brownies, easy Halloween treat

Find it online: https://junomeals.com/spooky-halloween-brownies-with-peanut-butter-spiderweb/