Can I just say how much I LOVE HALLOWEEN?! I’ve loved it since I was a kid and have very fond memories of it growing up. My sister and I would go trick-or-treating in our huge neighborhood and fill an entire pillowcase with candy in one night. We went through our costume phases; pink bunnies as toddlers, witches as kids, Spice Girls as tweens, and then my favorite, Wayne and Garth as teenagers (we were probably too old to still trick-or-treat, but went anyway…cause candy). My parents always made Halloween fun for us too. Dad would decorate the entire outside of our house in spooky decor while mom would make us Halloween-themed baked goods (to go with our piles of candy). And since my birthday also falls in October, I would often have dual birthday/Halloween parties each year with all of my friends.
Is it obvious yet why I love Halloween so much??
These days I still like to dress up and go out with friends, though candy has now been replaced with beer. And while I can’t go trick-or-treating anymore, I do enjoy handing out candy to kids in my neighborhood. I decided to dive even further into the Halloween spirit this year by making a special baked treat like my mom used to make for us. I saw a picture of these spiderweb brownies online and thought they looked awesome, so I gave them a try using my own recipe modifications. Mine aren’t as pretty as the original picture, but I was still satisfied. The nice thing is they really don’t have to look pretty. In fact, I think the messier they are, the more spooky they look!
- 1/2 cup melted coconut oil
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- Heat the oven to 350°. Grease an 8-inch square baking pan.
- In a large bowl, beat the oil, sugar, vanilla and eggs together. Add the flour, cocoa powder, baking powder and salt and mix until combined. If your batter thickens up too much, add milk to thin it out.
- Spread the batter evenly in the prepared baking pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely, then slice into 16 squares and spread out on a baking sheet.
- Melt the semi-sweet chocolate in a small bowl in the microwave (don’t overcook!). Use a metal spatula or spoon to spread the top of each brownie with melted chocolate. They don’t have to be perfect, just be sure they’re all covered.
- Immediately melt the white chocolate in a small bowl in the microwave. Pour the chocolate into a pastry bag with a small pointed tip, or a Ziploc bag with a cut tip (if using a Ziploc bag, wait a few minutes so the chocolate isn’t piping hot). Draw a large swirl on the top of each brownie with the white chocolate.
- Using a toothpick or knife, start from the middle of each brownie and drag the icing out to the edges in thin lines, almost like you’re creating a starburst or firework. You want to do this while both chocolates are still wet so that they blend together a bit.
- Place the tray in the fridge or freezer to let the chocolate harden before storing in an airtight container. Makes 16 brownies.