Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they’re rich, fudgy and stuffed with homemade salted caramel sauce!

Spider web brownies

Reasons to love these Spider Web Brownies

  • Decorated with an edible marshmallow spider web
  • Fudgy texture with a rich chocolatey flavour
  • What lies beneath? Salted caramel sauce 😍
  • An impressive dessert, perfect for Halloween parties
Spider web brownies

Tips for making the salted caramel sauce

These Spider Web Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the spider web decoration

Whoever thought to use melted marshmallow to make an edible is an absolute genius! It’s so easy and quick, but looks super impressive. Here’s what you’ll need:

White marshmallows.

Yep, that’s it! Just 1 ingredient.

To make the marshmallow spiderweb first melt the marshmallows in the microwave for 20-30 seconds. They will puff up and turn soft and fluffy. Then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape the web across the brownies and repeat until the top is covered. I also placed some edible eyes in between the web for extra spookiness and because I’m obsessed with finding ways to use them in Halloween baking!

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.
marshmallow spider web

Ingredients & Equipments used to make Spider Web Brownies


Spider Web Brownies

These spooky Spider Web Brownies are the ultimate Halloween dessert – they're rich, fudgy and stuffed with homemade salted caramel sauce!
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter  chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream  at room temperature
  • 0.5 tsp Salt

For the marshmallow spider web

  • 100 g White marshmallows
  • Edible eyes

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minute
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.

Add the spiderweb decoration

  • Place the marshmallows in a microwave-safe bowl. Microwave for 20-30 seconds until melted.
  • Once cool enough to touch, grab a small amount between your fingers and pull it apart to create a spiderweb effect. Drape it over the top of the brownies. Repeat until the top is covered in spider webs.
  • Place the edible eyes in the small gaps between the spiderwebs.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
Keyword Butter, Caramel, dark chocolate, Eggs, Flour, Marshmallows

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Skeleton Oreos
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Skeleton Oreos

Skeleton Oreos

*Jack Skellington is the lead character in the Halloween movie ‘The Nightmare Before Christmas’. If you haven’t watched this film before, then you are in for a treat. Grab a bowl of popcorn and prepare for a spooky song and dance.

Reasons to love these Skeleton Oreos

  • You only need 3 ingredients
  • They take less than 15 minutes to make
  • Perfect for getting little ones involved
  • Devilish to look at, delicious to eat!
Skeleton Oreos

What ingredients & equipment do I need to make Skeleton Oreos?

  1. Pack of Oreos – I used the limited edition Halloween Spooky Oreos which I found in Sainsbury’s.
  2. Icing sugar – you’ll mix the icing sugar with water to make a thick white icing.
  3. Writing icing tube – it needs to be a dark colour so use either black icing or chocolate icing.
  4. Spooky straws – I love how effective the black and white stripes look, but feel free to use a different colour or ever Halloween themed straws.
Ingredients

Read these top tips before you start

Tip No.1 – Make sure the icing is thick

Make sure the white icing is thick enough that it coats the top of the Oreos. If it’s too thin it will spread out and spill over the sides of the Oreo.

Tip No.2 – Leave the icing to set

This will take roughly 10-15 minutes and will stop the faces from leaking into the white icing.

Tip No.3 – Practice drawing the skeleton faces

Practice drawing the faces onto a piece of greaseproof paper before decorating the Oreos. They’re simple enough to re-create but it helps to practice one first and get used to the consistency of the icing.

Tip No.4 – Pushing in the straws

You’ll need to flatten the end of the straw with your fingertips to make it narrow enough to push into the Oreo. If the Skeleton Oreos break apart, you can use leftover icing to stick them back together.

Skeleton Oreos
Skeleton Oreos

Equipment & ingredients used for this recipe


Skeleton Oreos

These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a few minutes to make these delicious Halloween sweet treats.
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Baking, Halloween
Servings 10

Ingredients
  

  • 10 Oreos roughly 1 pack
  • 50-80 g Icing sugar
  • 1-2 tsp Cold water
  • Black icing writing pen
  • Straws

Instructions
 

  • Mix together the icing sugar and cold water to make a thick white icing. If the consistency is too runny, just add more icing sugar. If the consistency is too thick, add a drop more water.
  • Spoon the icing onto the Oreos to make a skeleton face. Leave the icing to dry and set completely (this will take about 10 minutes).
  • Now use the black icing writing pen to draw skeleton faces on top of the icing.
  • Cut the straws down the middle to make two short straws. Use your fingertips to flatten one end of the straws and gently push it into the Oreo filling.

Notes

Store your Skeleton Oreos in an airtight container, at room temperature, for up to 5 days. 
Keyword Icing, Oreos

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Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!

Caramel Stuffed Boo Brownies

Reasons to love these Ghost Brownies

  • The cute ghosts are frightfully easy to make
  • Fudgy brownie texture
  • What lurks beneath? Salted caramel sauce!
  • Perfect for Halloween parties or a spooky dessert
Caramel Stuffed Boo Brownies

Tips for making the salted caramel sauce

These Ghost Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky. Layering the brownies with caramel sauce is an optional addition but trust me, it’s 100% worth the extra effort.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the ghosts

Cute, spooky and simple, here’s an overview of how to make the white chocolate ghosts for your Ghost Brownies:

  1. Place a large white marshmallow on top of the brownie.
  2. Use a teaspoon to coat the marshmallow in melted white chocolate.
  3. Place in the fridge for 5 minutes to set.
  4. Draw on two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.

Ingredients & Equipments used to make Ghost Brownies


Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!
5 from 1 vote
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream at room temperature
  • 0.5 tsp Salt

For the ghosts

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minutes.
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.
    The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.

Decorate with white chocolate ghosts

  • Break up the white chocolate into a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth.
  • Lift the brownies out of the tin and slice them into 12.
  • Place a marshmallow on top of each brownie.
  • Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  • Use the chocolate writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
 
Keyword brownies, Butter, Caramel, Caster sugar, dark chocolate, Eggs, Flour, White chocolate

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Graveyard Oreo Cheesecakes

Halloween baking doesn’t get better than these spooktacular Graveyard Oreo Cheesecakes!

Each cheesecake has layers of Oreo ‘soil’, Oreo cheesecake and ‘blood’ cheesecake, and are decorated with a R.I.P biscuit tombstone and creepy Halloween sweeties.

Graveyard Oreo Cheesecakes

My top tips for making graveyard Oreo cheesecakes

These cheesecakes are actually really easy to make and can be ready in less than 30 minutes! Here are a few tips to make sure your graveyard Oreo cheesecakes turn out perfectly:

Use the correct jar size. For this recipe, I used these 200ml dessert jars which I found on Amazon at a bargain price. The recipe will give you 4 generous-sized individual cheesecakes if you use a similar jar size.

Gel food colouring is a must. To make the red cheesecake mixture bright and saturated in colour, you will want to use gel food colouring not the liquid type. The best gel food colouring brands (in my opinion) are Wilton and AmeriColor.

Use full-fat cream cheese. Full-fat cream cheese = a lovely thick and creamy cheesecake. If you use lighter or low-fat cream cheese the cheesecake texture will be very runny and won’t set properly.

Graveyard Oreo Cheesecakes

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Graveyard Oreo Cheesecakes recipe (makes 4)

Ingredients


2 packs Oreos (roughly 300g total)
250g full-fat Philadelphia cream cheese, cold from the fridge
80g icing sugar
1 teaspoon vanilla extract
200ml double cream
Red food colouring gel
Halloween sweets such as jelly snakes, brains, spiders
4 malted milk biscuits
Chocolate writing icing

Method

Start by making the cheesecake layers
  1. Place the Oreo biscuits in a sandwich bag and bash with a rolling pin until the biscuits turn to fine crumbs. Set aside for later.
  2. Add the Philadelphia to a large mixing bowl. Sieve in the icing sugar and use an electric mixer to beat the two ingredients together until smooth.
  3. Add the vanilla extract and double cream and beat for 1-2 minutes until the cheesecake mixture thickens and is smooth.
  4. Divide the cheesecake mixture between two bowls.
  5. Dye one bowl red with the food colouring. This is your red cheesecake mixture.
  6. Pour half of the Oreo crumbs into the other bowl and mix together. This is your Oreo cheesecake mixture.
Now layer the cheesecakes
  1. Fill the bottom of each jar with 3-4 teaspoons of Oreo crumbs. Save the rest of the Oreo crumbs for later.
  2. Spoon a heaped teaspoon of Oreo cheesecake mixture into the jar and smooth out into an even layer.
  3. Divide the red cheesecake mixture evenly between the jars, layering it on top of the Oreo cheesecake.
  4. Now evenly divide the remaining Oreo cheesecake mixture between the jars.
  5. Finish by spooning the remaining Oreo crumbs on top.
Time to decorate!
  1. Use the chocolate writing icing to write R.I.P on the malted milk biscuits.
  2. Push the biscuits into the cheesecake.
  3. Decorate the top of the cheesecakes with your Halloween sweeties.
  4. Serve and enjoy!

Your Graveyard Oreo Cheesecakes will keep in the fridge for up to 2 days.

Millionaire’s Spiderweb Shortbread

Challenge your baking skills with this Halloween show-stopper recipe for Millionaire’s Spiderweb Shortbread! The shortbread base is dyed bright orange, and the top is decorated with a white chocolate web and an edible fondant spider.

Millionaire's Spiderweb Shortbread

Why you’ll love this Millionaire’s Spiderweb Shortbread

  • Fun to make. Piping the spiderweb and making the fondant spider is really fun, and it’s actually much easier than it looks.
  • Tastes delicious. You really can’t go wrong with biscuits, caramel and chocolate!
  • Perfect for sharing. Slice into 10-12 triangles and share with family or treat your friends. Who will get the spider!?
  • Can be frozen. If there are any leftovers (which I doubt there will be!) wrap the shortbread in foil and clingfilm and freeze for up to 3 months.

Millionaire's Spiderweb Shortbread

How to make a chocolate spiderweb

  1. Prepare a piping bag. You won’t need a piping nozzle, just spoon melted white chocolate into a small piping bag and snip off the tip with a pair of scissors. You only need a small hole to pipe the chocolate, so be careful not to cut off too much.
  1. Pipe a spiral. Hold the piping bag upright in the middle of the millionaire’s. Gently apply pressure and pipe a spiral moving outwards until you reach the edge of the baking tin. It doesn’t have to be super neat and don’t worry if the lines are a bit wobbly.
  1. Drag through the circles. Use a toothpick to drag through the circles starting from the middle. Leave even spacing between each line to create a web effect.

It’s as simple as that!

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Spiderweb Millionaires Shortbread recipe (makes 12 slices)

Ingredients

For the shortbread base:
300g plain flour
200g unsalted butter, cold from the fridge
100g white caster sugar
Orange food colouring

For the caramel layer:
85g unsalted butter
80g light brown sugar
30ml golden syrup
½ tin of condensed milk (a tin is 397g, so roughly 200g)
Pinch of salt

For the chocolate topping:
200g milk chocolate
50g white chocolate

For the fondant spider:
Red and black fondant icing – I used Dr. Oetker’s Read to Roll fondant

Method

Start with the shortbread base
  1. Preheat the oven to 180°C. Line a the base of an 8inch loose-bottomed / springform baking tin with greaseproof paper.
  2. Add the flour and sugar to a large bowl and give them a stir.
  3. Cut the butter into cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until a dough has formed. This can take a little while, so be patient and it will come together eventually.
  4. Add a few drops of orange food colouring and knead the dough using the palm of your hand until it turns orange.
  5. Press the dough out in the baking tin into an even layer.
  6. Prick the top all over with a fork and bake for 30-35 minutes until slightly golden on top. Set aside and leave to cool.
Now make the caramel layer
  1. Put the condensed milk, butter, sugar, golden syrup, and salt into a saucepan.
  2. Gently heat on a low temperature until all the ingredients have melted.
  3. Now turn the heat up to medium and bring the mixture to a boil. Boil for 10 minutes, stirring all the time, until the caramel has thickened and turns a deep golden colour.
  4. Pour the caramel on top of the shortbread and spread it out into an even layer. Cover the baking tin with clingfilm and place in the fridge to set for at least an hour.
Move on to the chocolate topping (see photos above)
  1. Take the shortbread out of the fridge and set aside.
  2. Break the white chocolate up into a microwave-safe bowl and melt in 30-second blasts until smooth. Spoon into a small piping bag, snip off the tip and set it aside for now.
  3. Now melt the milk chocolate in 30-second blasts until smooth. Pour the melted milk chocolate on top of the caramel layer and spread it out evenly.
  4. Return to the piping bag. Hold it upright in the middle of the baking tin, pipe a white chocolate spiral on top of the milk chocolate moving outwards. Use a toothpick to drag lines through the spiral starting from the middle to create a spiderweb effect.
  5. Place the baking tin back in the fridge to set for 30 minutes.

Let the millionaire’s sit at room temperature for roughly 1 hour before slicing. Store in an airtight container, at room temperature, for up to 3 days.

How to make the fondant spider

Find the instructions and a how-to video on my “How to make a fondant spider” blog post.