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A Halloween brownie in a sheet pan drizzled to look like a spider web.

Halloween Espresso Brownies

  • Author: Anna Franklin
  • Total Time: 03:10:00
  • Yield: 24 brownies 1x

Description

Brown butter, dark cocoa and espresso powder give these fudgy Halloween brownies a deep, grown-up chocolate flavor, finished with an easy marshmallow spiderweb. Tested and refined by the TABLE crew.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 cup semisweet chocolate chips
  • 1 cup all-purpose flour
  • 3 tbsp dark cocoa powder
  • 2 tbsp espresso powder
  • 1/2 tsp salt
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 (16-oz) tub store-bought chocolate frosting
  • 4 large marshmallows, for garnish
  • Optional: candy or chocolate spiders, for garnish

Instructions

  1. Prep the pan. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and set aside.
  2. Brown the butter. In a stainless steel or light-colored saucepan, cook the butter over medium heat for 10 to 12 minutes, stirring occasionally. It will foam, pop and crackle; this is normal. When brown bits form on the bottom of the pan and the butter smells nutty, scrape all of it, browned bits included, into a heatproof bowl.
  3. Melt the chocolate. Add the chocolate chips to the browned butter and stir until completely melted and smooth. Set aside.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, espresso powder and salt. Set aside.
  5. Whip the eggs and sugar. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the eggs, sugar and vanilla on medium speed for 1 to 2 minutes, until pale and fluffy.
  6. Add the chocolate. With the mixer on low, stream in the melted butter and chocolate. Mix until just combined.
  7. Fold in the dry ingredients. Using a rubber spatula, gently fold in the dry ingredients until just combined.
  8. Bake. Pour the batter into the prepared pan and bake for 28 to 35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Ovens vary, so start checking at 28 minutes.
  9. Cool and frost. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Spread with the chocolate frosting.
  10. Make the spiderweb. Place the marshmallows in a small microwave-safe bowl and microwave for about 30 seconds, until puffed. Let cool a few seconds, then, with lightly buttered fingers, pull and stretch the marshmallow into thin strands across the brownies to create a spiderweb. Cut into 24 squares and serve.
  • Prep Time: 00:25:00
  • Additional Time: 02:15:00
  • Cook Time: 00:30:00
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: About 245

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