Cobweb Brownies

These Cobweb Brownies are so easy, incredibly fudgy and delicious. Thick homemade black cocoa brownies are topped with threads of stretched melted marshmallow for fun and spooky treat. This recipe will yield 16 brownies.

Looking for a super simple yet fun Halloween dessert?

Look no further than these cobweb brownies! A super simple homemade black cocoa brownie is topped with melted and stretch marshmallow giving the illusion of cobwebs. The flavor of the brownies is rich and chocolaty and reminiscent to the flavor of Oreos. Paired with the marshmallow, sends these decadent brownies over the top.

WHAT IS BLACK COCOA POWDER?

Black cocoa has a distinct and mild chocolate flavor and is processed in a way that makes it darker in color. It is lower in acidity, which allows its distinct flavor to shine. Love Oreos? That’s probably because of the black cocoa powder (and the cream filled middle!).

To Make These Cobweb Brownies You Will Need:

• nonstick baking spray with flour – For greasing the pan.
• unsalted butter – Adds moisture, richness and flavor.
• 60% cacao bittersweet chocolate – Lends rich, deep and balanced chocolate flavor.
• granulated white sugar – For sweetening and flavor.
• dark brown sugar – Also lends sweetness, subtle caramel-like flavor and gives the brownies a fudgy texture.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
• unbleached all-purpose flour – Adds structure and is the base of the brownie batter.
• black cocoa powder – Gives these brownies that dark black color and Oreo-like flavor.
• fine salt – Enhances the flavor of the brownies.
• marshmallows – I like to use mini but any will work.

Preheat  your oven to 350°F (or 180°C).

Line a 9×9 metal baking pan with parchment and spray side and bottom of the pan with a nonstick baking spray with flour.

Make The Brownies:

In a 3-quart sauce pan, add 1 cup unsalted butter and 8 ounces of chopped 60% bittersweet chocolate baking bar.

Heat over low, stirring until melted. Remove off of the heat and let cool for a few minutes.

Meanwhile, in a medium bowl, measure and add in 2/3 cup unbleached all purpose flour, 1/3 cup black cocoa powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.

To the semi-cooled chocolate, add in 1 cup granulated white sugar and 3/4 cup dark brown sugar.

Stir until just mixed through a bit.

Add in 1 tablespoon pure vanilla extract.

Switch over to a whisk, and whisk until thoroughly combined.

Next add in the 5 whole eggs, one at a time.

Whisking well after each egg.

Lastly, add in the black cocoa/flour mixture.

Whisk until incorporated.

Switch back to a spatula and scrape the sides and bottom of the pan.

Pour the brownie batter into your prepared pan.

Spread the batter out evenly.

Bake on the middle rack for 35 to 40 minutes OR until desired doneness. I bake mine for 40 minutes. Remove and let cool for 15 minutes before using the parchment paper to lift the brownies out of the pan and transfer to a wire rack to cool completely.

Make the Marshmallow “Cobwebs”:

Once the brownies are completely cooled. Add 1 cup of mini marshmallows to a microwave-safe dish.

Microwave for 15 to 20 seconds or until melted. Be sure to test the marshmallows to make sure it isn’t too hot .

Using both hands, grab some of the warm melted marshmallow and stretch it out, draping the strings or “webs” over the top of the brownies.

There’s  really no way to screw this up.

Slice and serve!

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Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!