Halloween Brownie Spiders Recipe

If you’re looking for a Halloween treat that’s as fun to make as it is to eat, you’re going to adore this Halloween Brownie Spiders Recipe. I absolutely love how these brownie spiders turn out—moist, fudgy brownie bodies with crunchy, chocolate-coated chow mein noodle legs and those adorably creepy candy eyeballs that make everyone do a double-take. Whether you’re hosting a spooky party or want to delight the kids with something playful and delicious, this recipe nails it every time!

Ingredients You’ll Need

This Halloween Brownie Spiders Recipe sticks to simple pantry staples, but each ingredient plays an important role in texture and flavor. Picking a rich brownie mix and good-quality chocolate chips will make a noticeable difference, and don’t skip the crispy noodles—they bring those signature crunchy legs to the party.

• Brownie mix: I use a classic boxed mix for convenience, and it bakes up fudgy and flavorful every time.
• Semisweet chocolate chips: These are perfect for melting and coating the noodles, plus securing the candy eyes.
• Crispy chow mein noodles: These give the spider legs the best snap and crunch, much better than pretzel sticks or thin cookies.
• Candy eyeballs: They add a playful and spooky personality that brings the spiders to life.

Variations

One of the things I love about this Halloween Brownie Spiders Recipe is how easy it is to make it your own. You can switch up the flavors, change textures, or swap candy decorations to keep things interesting year after year!

• Use homemade brownies: I once tried this with my favorite homemade fudgy brownie recipe, and it was even richer—if you’re up for more baking, go for it!
• Different candy eyes: Try small gummy eyeballs or even mini chocolate chips for a subtler “spooky” vibe.
• Leg alternatives: If you can’t find chow mein noodles, pretzel sticks or thin breadsticks work, but the crunch won’t be quite the same.
• Vegan option: Swap brownie mix and chocolate chips for vegan-friendly versions, and you’re good to go for your plant-based guests.

How to Make Halloween Brownie Spiders Recipe

Step 1: Bake Your Brownies to Perfection

Start by preparing your brownie mix exactly as the box or recipe instructs. I like using an 8-inch square pan lined with parchment paper—it makes lifting the brownies out so much easier. Once baked, set the pan on a wire rack to cool completely. This step is key because warm brownies will cause the decorations to melt or slide off when you assemble your spiders later.

Step 2: Melt Chocolate and Coat Noodle Legs

While the brownies cool, melt the semisweet chocolate chips in the microwave in short bursts, stirring frequently until smooth. Reserve about a tablespoon aside—that melts chocolate will be your “glue” for sticking candy eyeballs onto the spiders.

Stir the chow mein noodles gently into the remaining melted chocolate, ensuring they’re lightly coated but not clumped together. Spread them out on a waxed paper-lined tray, separating the noodles slightly, so they set individually. Pop the tray in the freezer until firm—this usually takes about 10-15 minutes.

Step 3: Shape the Spiders

Once your brownies are fully cooled, cut out nine spider bodies using a 2-1/4 inch round cookie cutter. This keeps the spiders uniform and makes the assembly easier. If you don’t have the exact size, use the closest round cutter or carefully cut the shapes with a knife.

Step 4: Assemble the Spiders

Use the reserved melted chocolate to attach candy eyeballs right onto each brownie. Then, using a toothpick or bamboo skewer, poke eight small holes around the spider’s “body” for the legs.

Finally, carefully insert chocolate-coated chow mein noodles into each hole to create the spider legs. I find that gently wiggling the legs into place helps secure them without breaking the noodles. After assembling, store your brownie spiders in an airtight container.

How to Serve Halloween Brownie Spiders Recipe

Garnishes

I like to keep garnishes simple so the spiders steal the show, but a sprinkle of edible glitter or a dusting of powdered sugar can add a frosty, eerie effect. Adding little webs with white icing around the tray is a fun touch for Halloween parties.

Side Dishes

Pair your brownie spiders with a big bowl of fresh fruit or some tangy pumpkin bread to balance the richness. A cup of hot cocoa or spiced cider also makes for a cozy autumn pairing that guests love.

Creative Ways to Present

Once, for a Halloween party, I laid the brownie spiders on a bed of green-tinted coconut “grass” to look like they were crawling through a spooky garden. I also like placing them on a black slate board for a dramatic effect. Getting creative with your presentation adds to the fun and wow factor!

Make Ahead and Storage

Storing Leftovers

I store leftover brownie spiders in an airtight container at room temperature for up to three days. The legs stay crunchy and the brownie stays moist if kept in a cool, dry spot away from direct sunlight.

Freezing

If you want to freeze these, I recommend freezing the individual brownie bodies without the legs first—then assemble with fresh legs after thawing. Legs tend to break or lose crunchiness if frozen fully assembled.

Reheating

I find it’s best to enjoy the brownie spiders at room temperature. If you want them warm, remove legs first, warm the brownie briefly in the microwave (10-15 seconds), then reattach legs immediately before serving.

FAQs

Final Thoughts

This Halloween Brownie Spiders Recipe has become a seasonal favorite in my kitchen. The way the crunchy legs contrast with fudgy brownie bodies always surprises guests and makes Halloween extra special. It’s simple, playful, and really brings the fun when you’re baking with family or friends. Give it a try—you’ll enjoy making (and eating) these creepy-cute brownies as much as I do!

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