Description
These Halloween Brownies are a spooky and fun treat perfect for parties or festive celebrations. Soft, chocolaty brownies are transformed into creepy-crawly spider shapes using crispy chow mein noodles for legs and candy eyeballs for a playful touch. Easy to make and sure to delight kids and adults alike!
Ingredients
Scale
Brownies
- 1 package (15.8 ounces) brownie mix
- 1/2 cup semisweet chocolate chips
Decoration
- 2 cups crispy chow mein noodles
- 18 candy eyeballs
Instructions
- Prepare and bake brownies: Preheat your oven and prepare the brownie mix according to the package directions. Line an 8-inch square baking pan with parchment paper to prevent sticking. Pour the batter into the pan and bake until done, about 30 minutes or as indicated on the package. Once baked, allow the brownies to cool completely in the pan placed on a wire rack.
- Melt chocolate and coat noodles: In a microwave-safe bowl, melt the semisweet chocolate chips in short increments, stirring until smooth and fully melted. Remove about 1 tablespoon of the melted chocolate and reserve it in a small bowl for later use in attaching the candy eyeballs. Add the crispy chow mein noodles to the remaining melted chocolate and gently stir until the noodles are evenly coated with chocolate. Spread the chocolate-coated noodles onto a baking sheet lined with waxed paper, making sure to separate the noodles slightly to prevent clumping. Place the sheet in the freezer until the chocolate is fully set.
- Cut brownie spiders and assemble: Using a 2-1/4-inch round cutter, cut nine circular pieces from the cooled brownie slab to form the spider bodies. Use the reserved melted chocolate as glue to attach two candy eyeballs onto each brownie piece to create spider faces.
- Insert legs: With a bamboo skewer or toothpick, poke eight evenly spaced holes around the edge of each brownie circle to serve as leg sockets. Insert one chocolate-coated chow mein noodle into each hole to create the spider legs.
- Storage: Once assembled, store the brownie spiders in an airtight container to keep them fresh until serving.
Notes
- Using parchment paper to line the baking pan makes removing the brownies easier and prevents sticking.
- Ensure the brownies are completely cooled before cutting and decorating to avoid crumbling.
- Freeze the coated noodles to harden the chocolate quickly and help the legs keep their shape.
- You can substitute candy eyeballs with mini chocolate chips or small dollops of white icing with a dot of chocolate for eyes.
- Store the finished brownie spiders in a cool place to prevent the chocolate from melting.
Nutrition
- Serving Size: 1 brownie spider
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
