Spiderweb Brownies
Spiderweb Brownies start with the same rich, fudgy brownie base you already love, topped with a peanut butter web pulled into shape with nothing but a toothpick.
Servings: 16 brownies
Calories: 190kcal
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 cup creamy peanut butter melted and slightly cooled, for the web
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving overhang on two sides.
- Whisk the melted butter and sugar together until glossy, about 1 minute, then whisk in the cocoa powder until smooth.
- Add the eggs one at a time, whisking well after each, then whisk in the vanilla and salt.
- Fold in the flour and baking powder just until no dry streaks remain.
- Spread the batter evenly into the prepared pan.
- Warm the peanut butter for 20 seconds in the microwave until pourable, then drizzle it into 4-5 thin concentric circles over the batter, starting at the center and working outward.
- Drag a toothpick from the center circle straight out to the edge, wiping it clean between drags, repeating every inch around the pan until the circles pull into a spiderweb pattern.
- Bake for 26-28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan, about 1 hour, before lifting out and cutting into 16 squares.
Notes
Store in an airtight container at room temperature for up to 4 days, or freeze undecorated brownies for up to 3 months.