This is your Halloween 911.  If it’s crunch time and you want to make something yummy and seasonal, this is the recipe for you.  These brownies are very simple to make and the spiderweb never fails.  I’ll be the first to admit that decoration is not my thing.  I prefer to go “rustic” with my deserts.  However, this is one design that anyone can do.

Here’s the bonus.  When I crave brownies, this is what I want.  These brownies are very rich with a little too much frosting.  It takes me right back to being a kid which is what Halloween’s all about, right?


The brownie portion is adapted from the Best Cocoa Brownies recipe from “Bittersweet” by Alice Medrich.

  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cups plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup toasted walnuts, chopped


  • 6 tablespoons unsalted butter, softened
  • 6 tablespoons cocoa
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • large pinch of kosher salt
  • 2 cups powdered sugar
  • 3-4 tablespoons whole milk, half-and-half or cream


  • 1 cup powdered sugar
  • 1-2 tablespoons whole milk, half-and-half or cream


Preheat your oven to 325 degrees F.  Then butter a 8- or 9-inch cake pan and line the bottom with parchment paper.

Place the butter, sugar, cocoa and salt in a medium-sized heatproof bowl and put that bowl over a stock pot with a little bit of simmering water.

Stir occasionally until the butter is melted.  Alice says that it should become smooth and hot, but mine remained kind of clumpy.

Have no fear, even if this happens to you, after you beat in the the eggs and vanilla it will become glossy and smooth.

Next add the flour.

Mix to combine and the add the nuts, if using.

Spread in the pan and bake for 20-25 minutes.  Take care not to overbake which is the cardinal sin and the biggest mistake when it comes to making brownies.  Keep in mind that the edge will cook faster than the center.  It’s done when a toothpick inserted in the center is removed slightly moist with a couple pieces of batter attached.  Let it cool completely before frosting.

To make the chocolate frosting, beat butter, cocoa, honey, vanilla and kosher salt until blended.

Add powdered sugar and dairy.  Beat until it is spreading consistency.

To make the white frosting, in a separate bowl combine the powdered sugar and the dairy until it is smooth.  Put the white frosting in a zip lock bag and push it into one corner.

Spread the chocolate frosting on the cooled brownies.

Cut a corner off the zip lock bag with the white frosting and put a large dollop in the center of the brownie round.  Then make 3 more circles around that dollop with the last near the edge of the brownies.  Then drag a knife six times from the center to the edge making a spiderweb pattern.  Then, fill in those lines with more white frosting.

Ta da!  Not necessarily art, but it definitely evokes a spiderweb and tastes great to boot.

Happy Halloween!


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