Brownie Spiderweb Recipes

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.

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.

Steps:

• Preheat oven to 325.
• Spray bottom of a round pan, I used a disposable foil pizza pan.
• Mix all brownie ingredtions till well blended. pour into pan. Bake for 35-40 minutes. Cool for 1 hour at rooom temperature.
• Frost cake with chocolate frosting.
• Choose a center point for the web. It may not necessarily be the center of the cake.
• Starting from this center point, draw lines to the edge of the cake all the way to the sides. Join these lines with scalloped lines and complete concentric circles all over the surface of the cake as shown in the picture.
• Decorate the cake with a plastic spider. You can even add plastic bugs to the web.

Steps:

• Prepare and bake brownie mix according to package directions. Cool on a wire rack. Cut into 1-in. cubes. , In a large bowl, beat cream cheese until fluffy. Gradually add confectioners' sugar; beat until smooth. Fold in 2 cups whipped topping. Place half of the brownie cubes in a 4-qt. trifle bowl or glass serving dish; layer with half of the cream cheese mixture., In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside half of the pudding mixture. Stir pecans and 1 cup chopped candy bars into remaining pudding mixture; spread over cream cheese layer. Layer with remaining brownies and cream cheese mixture., Fold 2 cups whipped topping into the reserved pudding mixture; spread over cream cheese layer. Spread remaining whipped topping over top., Place chocolate syrup in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight thin concentric circles 1/2 in. apart on the whipped topping. Beginning with the center circle, gently pull a knife through circles toward the outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Sprinkle remaining crushed candy bars in center of web. Refrigerate until chilled.

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.

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.