Creepy Crawly Halloween Brownies with Gummy Spiders

These are fudgy cocoa brownies with semi-sweet chocolate chips folded in, baked in a 9×13-inch pan and cut into squares. The Halloween part is the topping: a gummy spider set on each square. The batter is made in one bowl by melting the butter, stirring in the sugar and adding the eggs, so there is no mixer to wash.

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The recipe makes 12 brownies. Prep takes 15 minutes and baking takes 25 to 30, for 45 minutes in total.

The Ingredients

The card has the full amounts. A few notes on what each one does.

• Unsalted butter (1 cup, 2 sticks) and granulated sugar (2 cups): melted and stirred together as the base. This gives the fudgy texture. Let the mixture cool slightly before the eggs go in.
• Eggs (4 large) and vanilla (1 teaspoon): the eggs give structure and bind everything together.
• All-purpose flour (1 cup), unsweetened cocoa powder (1 cup), baking powder (1 teaspoon) and salt (1/2 teaspoon): the dry mixture. The cocoa carries the chocolate flavor, and the salt balances the sweetness.
• Semi-sweet chocolate chips (1 cup): folded in at the end.
• Gummy spiders (1 package, about 3.5 ounces): the decoration.

Making the Batter

Heat the oven to 350°F (175°C). Grease a 9×13-inch pan or line it with parchment paper, which makes the brownies easy to lift out.

Melt the butter in a large bowl, stir in the sugar and let it cool a little. Add the eggs one at a time, mixing well after each, and then the vanilla. Whisk the flour, cocoa, baking powder and salt in a separate bowl and add them gradually to the wet mixture, stirring only until combined. Overmixing leads to dense brownies. Fold in the chocolate chips.

Using room temperature eggs and butter helps the batter come out smooth and bake evenly.

Baking and Cooling

Spread the batter evenly in the pan and bake for 25 to 30 minutes. Ovens vary, so start checking a few minutes early. A toothpick should come out with a few moist crumbs, not wet batter.

Let the brownies cool completely in the pan on a wire rack. They set as they cool, and the squares cut more cleanly. Then cut them and press a gummy spider onto each one.

Variations and Decoration

• Nuts: add 1 cup of chopped walnuts or pecans to the batter.
• Mint: add 1 teaspoon of peppermint extract and top with crushed mint candies.
• Spicy: add 1/2 teaspoon of cayenne pepper or chili powder to the dry ingredients.
• Dried fruit: fold in 1/2 cup of chopped dried cherries or cranberries.
• Cookie dough: swirl a layer of cookie dough on top of the batter before baking.
• Gluten-free: use a 1:1 gluten-free baking blend in place of the all-purpose flour.
• Vegan: replace the eggs with 1/4 cup of unsweetened applesauce, or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and use a plant-based butter.

Instead of gummy spiders you can use gummy worms or chocolate-covered pretzels. Edible glitter or candy eyes add a spookier look, and crushed nuts, sprinkles or a drizzle of chocolate sauce work as toppings.

Equipment

A large mixing bowl and a second bowl for the dry ingredients, a whisk, a rubber spatula for folding in the chips, a 9×13-inch pan (a glass or ceramic dish of similar size also works), parchment paper, a cooling rack and a toothpick for testing.

What to Serve With Them

For a Halloween table, a punch of lime sherbet and lemon-lime soda with gummy worms goes well with the brownies, as does a veggie platter with ranch dip, deviled eggs topped with olive slices to look like ghosts, or a cheese board. For something warm, pumpkin spice hot chocolate with whipped cream suits them, and a blood orange mocktail made with sparkling water and mint is the lighter choice.

Nutrition per Serving

One brownie has approximately 250 calories, 12 grams of fat (7 grams saturated), 30 grams of carbohydrates, 1 gram of fiber, 30 grams of sugar, 3 grams of protein and 150 milligrams of sodium.

FAQ

Can I make them gluten-free?

Yes. Use a 1:1 gluten-free baking blend in place of the all-purpose flour.

How can the sugar be reduced?

Replace the granulated sugar with erythritol or monk fruit sweetener.

What can replace the gummy spiders?

Gummy worms, chocolate-covered pretzels or edible glitter all work.

How should they be stored?

Keep them in an airtight container at room temperature for up to 3 days. They can also be refrigerated for longer freshness, or frozen for up to a month.

Can I add other flavors?

Yes. Nuts, mint extract or a swirl of cookie dough all work.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us