Belfonte Dairy | From the Heart of Kansas City

spiderweb brownies

Does anything say Halloween more than these little brownies? These Spiderweb Brownies are all treat, no tricks!


For the Brownies

1 cup (220g) unsalted butter, melted
1 cup (210g) granulated sugar
1 cup (220g) light brown sugar
4 large eggs (200g), room temperature
1 teaspoon vanilla extract
2/3 cup (54g) cocoa powder
1 cup (140g) all purpose flour
1/2 tsp salt

For the Ganache

2/3 cup (160g) Belfonte Heavy Whipping Cream
1 1/3 cup (240g) semi sweet or dark chocolate chips For the Glaze
1⁄2 cup (60g) powdered sugar
1-2 teaspoons (5-10g) Belfonte milk

For the Glaze

1⁄2 cup (60g) powdered sugar
1-2 teaspoons (5-10g) Belfonte milk


For the Brownies

Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray with cooking spray to ensure the brownies remove from the pan cleanly after baking and cooling.

In a large bowl, whisk melted butter, granulated sugar, light brown sugar, room temperature eggs, and vanilla extract together until smooth.

Add all purpose flour, cocoa powder, and salt to the batter and whisk only until you see the dry ingredients disappear into the batter. Mixing past this point could lead to drier brownies.

Transfer the batter to your prepared pan. Bake the brownies for 25-30 minutes until the tops are shiny and look set and a toothpick inserted into the center comes out with some moist batter and crumbs.

Allow the brownies to fully cool before making the ganache and topping.

For the Ganache

Pour your chocolate chips into a glass bowl.

In a small saucepan, heat heavy cream over medium heat until the mixture just starts to bubble in the center.

Pour the heavy cream on top of the chocolate chips. Immediately, use a spoon to push the chocolate chips below the heavy cream to ensure all parts of the chocolate are touched by the hot cream.

Allow the chocolate chips and hot cream to sit for about 2 minutes.

Using a spoon, start mixing by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.

Pour the fresh ganache on top of the cooled brownies and spread it evenly with a spoon.

Place the brownies in the fridge for about 20-30 minutes to let the ganache firm up.

For the Glaze

In a medium bowl, combine powdered sugar and milk together with a spoon. Mix until smooth. The glaze should not look runny or liquid-like in any way. If it does, add additional powdered sugar by the tablespoon until the glaze is thick but easy to stir. If the glaze is too thick to stir, add additional milk by the teaspoon.

Transfer the glaze to a piping bag or zippable plastic bag with the corner snipped off for greater control.

Slice your brownies using a sharp knife.

Pipe spiderweb shapes onto each brownie and let the glaze set and firm up.

Store the brownies tightly covered or in an airtight container at room temperature for 2 days, in the fridge for up to 4 days, or in the freezer for 3 months.

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