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Easy Peanut Butter Spider Web Brownies

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These fudgy brownies topped with a creamy peanut butter spider web are the perfect Halloween treat. Quick, easy, and made with simple ingredients, they’re sure to impress at any spooky gathering.

Ingredients

Scale
  • 1 box (18 oz) brownie mix (e.g., Ghirardelli or Duncan Hines)
  • Eggs, oil, and water as called for on the brownie mix box (typically 2 eggs, 1/3 cup oil, 1/4 cup water)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup creamy peanut butter (e.g., Jif or Skippy)
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar, sifted (optional)
  • 2–3 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Candy spiders or plastic spider rings (optional, for decoration)
  • 1–2 tablespoons melted chocolate (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. In a large bowl, combine brownie mix with eggs, oil, and water as directed on the box. Add vanilla extract if using. Stir until just combined (about 40 strokes). Do not overmix.
  3. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  4. In a medium bowl, beat softened butter and peanut butter together until smooth and creamy (about 2 minutes with a hand mixer). Add powdered sugar, vanilla, and salt; beat until combined. Add heavy cream one tablespoon at a time, mixing after each, until mixture is smooth and thick but pipable.
  5. Chill peanut butter mixture in the refrigerator for 10-15 minutes.
  6. Transfer peanut butter mixture to a piping bag or zip-top bag. Snip off a small corner (about 1/4 inch wide).
  7. Pipe a spiral of peanut butter onto the brownie batter, starting from the center and working outward, spacing lines about 1 inch apart.
  8. Using a toothpick, gently drag from the center outward through the peanut butter spiral to create spokes (about 1-1.5 inches apart). Wipe toothpick clean between lines. Then drag toothpick in a circular motion between spokes to create web effect.
  9. Bake for 25-30 minutes, until edges are set and center is slightly puffed but still jiggly. A toothpick inserted in center should come out with moist crumbs.
  10. Cool brownies in pan on a wire rack for at least 30 minutes, then refrigerate for 30 minutes before cutting.
  11. Lift brownies out using parchment paper. Run a sharp knife under hot water, dry it, and cut into squares. Wipe knife between cuts. Top with candy spiders if desired.

Notes

Chill the peanut butter mixture for at least 10 minutes before piping to prevent it from sinking into the brownie batter. Use a toothpick for finer web lines. For clean cuts, chill brownies for 30 minutes before slicing and run knife under hot water between cuts. Brownies can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Halloween brownies, peanut butter spider web, easy brownies, fudgy brownies, spider web brownies, Halloween dessert

Find it online: https://lolaspoon.com/easy-peanut-butter-spider-web-brownies/