Spider Web Brownies


For the brownies:

  • 1 cup (2 sticks, 230g) of butter
  • ⅔ cups (55g) of unsweetened cocoa powder
  • 4 large eggs
  • 1 1/2 cups (300g) sugar
  • 1 cup (125g) all purpose flour
  • Seeds from 1/2 vanilla bean or 1/2 tsp pure vanilla 
  • 3/4 tsp baking powder
  • ½ tsp salt

For the sauce and frosting:

  • 1 cup (165g) dark chocolate chips 
  • ½ cup heavy cream, divided
  • 1 cup (130g) powdered sugar


Preheat the oven to 350°F.

Melt the butter in a small saucepan over low heat. Add the melted butter to the stand mixer bowl and attach the flat beater attachment. Pour in the cocoa and eggs and mix until blended; 30 seconds. Add the sugar and vanilla and continue to mix until homogenous; 30 seconds.

In a separate small bowl mix together the flour, salt and baking powder. Add the flour mixture slowly to the stand mixer bowl and mix until just combined. Don’t over mix.

Butter a 9-inch cake pan or line it with parchment paper. Pour in the brownie mixture and bake for 35 minutes or until a toothpick comes out clean when inserted. Remove the brownie from the pan and set it on a wire rack or serving plate and let it cool.

In the meantime make the chocolate sauce and frosting.

In a small saucepan melt the dark chocolate chips with 1/4 cup heavy cream over low heat, whisking frequently. Pour the sauce over the brownie and evenly distribute it with a spatula.

In a clean stand mixer bowl, add 1/4 cup heavy cream and powered sugar. Whisk until combined. Add the mixture to a pastry bag or a zip lock bag and twist until the frosting slides to one corner. Cut a small hole in the corner. Start in the center and make a spiral with the frosting working toward the edge. Now take a toothpick and drag a line from the center to the edge. The next line angle it as though you would be cutting a triangle, like you would to cut a slice of pizza. Continue around the entire brownie to produce a spider web effect. Cut in slices to serve. Happy Halloween!

Recipe by

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