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

More Halloween recipes to try

Skeleton Oreos
These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a …
Ghost Brownies
Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce! Reasons to …

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

More Halloween recipes to try

Spider Web Brownies
These spooky Spider Web Brownies are the ultimate Halloween dessert – they're rich, fudgy and stuffed with homemade salted caramel …
Skeleton Oreos
These spooky Skeleton Oreos may look impressive but they're frightfully easy to make! You only need 3 ingredients and a …

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

More Halloween recipes you’ll love


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.

Vampire Cookies

These Vampire cookies look super creepy, taste absolutely delicious and are surprisingly easy to make. You won’t be able to resist sinking your teeth into one of these treats!

Vampire Cookies

Reasons to love these Vampire cookies

  • They’re fun and easy to bake.
    The one-bowl cookie dough recipe couldn’t be easier, the only tricky part is patiently waiting for the dough to chill! Or, to speed things up you can use shop-bought cookies instead. Decorating and assembling the Vampire Cookies is great fun and perfect for getting the little ones involved. I mean who doesn’t love bright red icing and squishy marshmallows!
  • They look super spooky.
    Your friends and family will definitely be impressed by these Vampire Cookies, they are a real show-stopper Halloween bake. Don’t worry about making them too neat, the more the red icing (aka Vampire blood) oozing out, the better!
  • They are a 10/10 on taste.
    A Halloween bake has to taste as good as it looks, and these Vampire Cookies will not disappoint. The cookies have a soft and chewy texture and are flavoured with vanilla extract and milk chocolate chips.
Vampire Cookies

What ingredients do I need?

For each Vampire Cookie you will need:

  1. For the lips: a cookie sliced in half. Either bake your own or use shop-bought cookies to speed things up.
  2. For the blood: red icing (this is just icing sugar mixed with water and red food colouring to make a thick paste)
  3. For the teeth: white mini-marshmallows
  4. For the fangs: a Milkybar button chopped in half
Vampire cookie ingredients

How do I make Vampire cookies?

This is the fun part and only takes a few minutes:

  1. Cut the cookie in half. Use a sharp knife to cut the cookie down the middle and create two halves.
  2. Spread red icing on top. Using a spoon to spread the icing on top of each cookie half.
  3. Add the teeth. Arrange the mini marshmallows around the edge of one cookie half.
  4. Sandwich together. Place the cookie half without marshmallows on top of the other. The icing will help hold the marshmallows in place.
  5. Add the fangs. Cut a Milkybar button in half to create two fangs. Push them into the icing, leaving roughly 4 marshmallows between each fang.

Here are step-by-step photos to help:

Equipment & ingredients used for this recipe


Vampire Cookies

Vampire cookies look super creepy, taste absolutely delicious and are surprisingly easy to make. You won't be able to resist sinking your teeth into one of these treats!
Prep Time 30 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the chocolate chip cookies (remember you can use shop-bought cookies instead)

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 100 g Milk chocolate chips optional

For the decoration

  • 250-350g Icing sugar
  • 1 tbsp Water
  • Red food colouring
  • White mini marshmallows
  • 1 small bag Milkybar buttons

Instructions
 

Start by making the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour and salt. The mixture will come together to form a cookie dough.
  • Add the chocolate chips and fold into the dough.
  • Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.

Bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  • Leave on the baking tray for 15 minutes to cool down and firm up.

Time to decorate!

  • Mix together the icing sugar with 1 tablespoon of water to make a thick but spreadable icing. If the icing is too thick add a drop of water at a time until you reach the right consistency.
  • Now add a few drops of food colouring and stir together until the icing turns bright red.
  • Use a sharp knife to cut the cookies down the middle so you have two halves. Spread the red icing on top of each cookie half.
  • Place the marshmallows around the edge of one cookie half.
  • Sandwich the cookies together, gently pressing down so the icing oozes out.
  • Chop the Milkybar buttons in half to make the fangs. Stick them into the icing leaving roughly 4 marshmallows between each fang.
  • Place the cookies in the fridge for 10 minutes to set the icing.

Notes

Your Vampire cookies will keep at room temperature, in an airtight container, for up to 4 days.
Keyword Cookies, Icing, Marshmallows

More Halloween recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!