BROWNIE SPIDERS
I'm absolutely petrified of real spiders. But I can make an exception for these cute ones made from chocolate. They make perfect Halloween treats. -Ali Ebright, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 brownie spiders.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions using an 8-in. square baking pan lined with parchment. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips; stir until smooth. Remove 1 tablespoon melted chocolate to a small bowl; reserve for attaching eyes. Add noodles to remaining chocolate; stir gently to coat. Spread onto a waxed paper-lined baking sheet, separating noodles slightly. Freeze until set., Cut nine brownies with a 2-1/4-in. round cutter for spider bodies. Attach eyeballs using reserved melted chocolate. With a bamboo skewer or toothpick, poke eight holes in top of each spider for inserting legs. Insert a coated noodle into each hole. Store in an airtight container.
Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 346mg sodium, Carbohydrate 54g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
HALLOWEEN BROWNIES
Everyone at your Halloween party will fall for these scary treats: decadently rich and fudgy brownies topped with a gooey marshmallow spider web and adorable candy spiders.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 brownies
Number Of Ingredients 15
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously coat a 9-by-13-inch baking dish with nonstick spray and line with parchment with a 2-inch overhang on the long sides. Coat the parchment with the spray as well.
- Whisk together the flour and cocoa in small bowl. Set aside.
- Fill a medium saucepan with 1 inch of water. Bring to a boil, then reduce the heat to low. Combine the butter and 8 ounces of the chocolate in a medium heatproof bowl. Set the bowl over the saucepan and heat, stirring, until melted and smooth, about 6 minutes. Set aside. Reserve the saucepan and water.
- Vigorously whisk together the brown sugar, granulated sugar, vanilla, salt and eggs in a large bowl until the mixture is light and foamy. Stir in the chocolate-butter mixture. Fold in the flour mixture. Pour the batter into the prepared baking dish and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely.
- Meanwhile, bring the water in the reserved saucepan back to a boil, then reduce the heat to low. Set another medium heatproof bowl over the saucepan, add the remaining bittersweet chocolate and heat, stirring, until melted, about 6 minutes.
- Use the parchment overhang to remove the cooled brownie from the baking dish and transfer to an upside down rimmed baking sheet. Trim the parchment so that it is flush with the brownie edge and slightly hidden.
- Transfer 1/4 cup of the melted chocolate to a small bowl and keep warm. Pour the remaining chocolate over the brownie and spread to evenly cover. Cool until set.
- Cut off the uncoated ends of the biscuit sticks (discard or eat) so only the chocolate-covered parts remain. Cut each chocolate-covered part into 8 equal pieces. In pairs, dip one end of each small piece into the reserved melted chocolate and lay the pairs on a baking sheet so that they overlap slightly in the shape of a V. Repeat with remaining biscuit pieces until you have 32 total Vs (these will be the legs for your spiders). Refrigerate until set.
- Trim the bottoms off the malted milk balls so they lay flat. Set aside.
- Microwave the marshmallows in a medium microwave-safe bowl, stirring once or twice, until melted, about 30 seconds.
- Working near the brownie, dip the tips of your fingers in the melted marshmallow. Lightly press your fingers together then pull them apart, stretching out webbed bands of marshmallow. Carefully place on the top and sides of the brownie to create a spider web pattern.
- To make spiders on top of the marshmallow web: arrange the trimmed malted milk balls on the web cut-side down. Place a chocolate-coated candy in front of each malted milk ball, pressing gently to adhere to the chocolate. Arrange 4 sets of legs on each side of each spider body, pressing gently to adhere. Lightly dust the spiders with red luster dust.
- Cut the brownie into squares and serve.
SPIDERWEB BROWNIES
To decorate these moist brownies for Halloween, I drizzle a chocolate spiderweb on their white icing. They're so delicious and chocolaty...you'll find yourself making them for gatherings throughout the year. -Sandy Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large microwave-safe bowl, melt butter and unsweetened chocolate; stir until smooth. Remove from the heat; stir in sugar. Cool for 10 minutes. Whisk in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. , Lift out of the pan; remove foil. For web decoration, melt semisweet chocolate in a microwave; stir until smooth. Transfer to a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over top in a spiderweb design. Let set before cutting into bars.
Nutrition Facts :
BAKER'S® ONE BOWL SPIDER WEB BROWNIES
An artful chocolate drizzle forms a spiderweb on the marshmallow creme glaze of these Halloween-inspired brownies. They're so good, it's scary!
Provided by My Food and Family
Categories Recipes
Time 1h57m
Yield Makes 32 servings, 1 brownie each.
Number Of Ingredients 9
Steps:
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil.
- Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts; mix well. Spread into prepared pan.
- Bake at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies. Cool in pan. Lift out of pan onto cutting board using foil handles. Remove foil. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into 32 brownies just before serving.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BROWNIE SPIDERWEB
Fudge brownie mix and ready-to- spread vanilla frosting come together in these creative brownies - a perfect dessert treat on the occasion of Halloween.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Make brownie mix as directed on box, using water, oil and eggs. Spread batter in pan.
- Bake 26 to 30 minutes or until toothpick comes out almost clean. DO NOT OVERBAKE. Cool completely on cooling rack, about 1 hour.
- Frost brownie with vanilla frosting. Place chocolate chips in small resealable food-storage plastic bag. Place in bowl of very hot water; let stand until chips are melted. Cut off tiny corner of bag. To make spiderweb, pipe melted chocolate on frosting in spiral pattern, starting at center and keeping lines about 3/4 inch apart. Using toothpick or knife, draw lines outward through frosting, starting at center of brownie.
- Cut gumdrop crosswise into thirds. Place small rounded end, rounded side up, on brownie for spider body. Cut 4 thin strips from each remaining gumdrop slice for legs; place on each side of spider body.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 17 g
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