Description
Indulge in decadent Spider Web Brownies with our easy-to-follow recipe. Learn how to create spooky yet delicious treats for Halloween and beyond!
Ingredients
- 140 g Unsalted butter (5 oz) chopped into chunks
- 140 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate (5 oz) broken into chunks
- 2 Large Eggs at room temperature
- 220 g White caster sugar (1 cup)
- 140 g Self-raising flour (1 cup)
- 100 g Granulated sugar (1/2 cup)
- 30 g Vegetable oil
- 100 ml Double cream at room temperature
- 1/2 tsp (3 ml) Salt
- 100 g Beef marshmallows (about 1 1/2 cups)
- Edible eyes
Instructions
- Put the granulated sugar in a medium stainless steel saucepan and warm it over a medium-low flame.
- If on a gas stove, stir the sugar constantly with a wooden spoon or silicone spatula until it starts melting. For an induction stove, allow the sugar to melt without stirring, occasionally swirling the pan by its handle. The sugar will first form lumps, then become a clear liquid, and finally transform into a golden amber liquid. This process can take about 5-10 minutes, so be patient.
- Take the saucepan off the heat and quickly add the butter, whisking it into the melted sugar. Be cautious of the bubbling mixture to avoid hot caramel splashes.
- Pour the cream into the mixture and whisk again, then mix in the salt. The caramel should be smooth and golden, with a consistency that coats the back of a spoon.
- Transfer the caramel to a bowl and chill it in the fridge for 1-2 hours until it thickens but does not solidify.
- Set your oven to preheat at 180°C for a fan oven.
- Prepare an 8×8 inch square baking tin by lining it with greaseproof paper. Set it aside.
- In a microwave-safe bowl, combine the unsalted butter and dark chocolate. Melt them in the microwave in 30-second intervals, stirring after each, until smooth. Set the bowl aside.
- In another bowl, beat the eggs with the white caster sugar for about a minute until they become light and frothy.
- Pour the melted chocolate mixture into the bowl with the whisked eggs and add the self-raising flour. Gently fold everything together until you have a thick brownie batter.
- Spread half of the brownie batter into the prepared baking tin, smoothing it out evenly.
- Retrieve the caramel from the fridge and spoon it over the brownie layer, making sure to leave a 1-inch border around the edges.
- Cover the caramel with the remaining brownie batter, gently spreading it to conceal the caramel layer.
- Bake in the oven for 18-20 minutes, until the top is no longer shiny and the edges have begun to crack.
- Allow the brownies to cool completely in the tin for at least 4 hours, or overnight for optimal results. If time is limited, you can refrigerate them for two hours to speed up the process.
- Place the marshmallows in a microwave-safe bowl and heat them for 20-30 seconds until melted.
- When cool enough to handle, take a small amount of melted marshmallow between your fingers and stretch it to form a spiderweb effect, draping it over the brownies. Repeat until the top is covered.
- Finally, place the edible eyes in the spaces between the spiderwebs.
Notes
- Ensure the eggs and double cream are at room temperature for a smoother batter consistency.
- Opt for high-quality dark chocolate with at least 70% cocoa solids for a rich flavor.
- Take care when melting the granulated sugar to prevent burning and ruining the caramel.
