Description
Delightfully spooky Halloween Brownies perfect for festive celebrations. These brownies are made from a rich brownie mix, topped with crispy chow mein noodle legs and candy eyeballs to create adorable spider shapes that are both fun to look at and delicious to eat.
Ingredients
Units
Scale
Brownie Base
- 1 package (15.8 ounces) brownie mix
Toppings
- 1/2 cup semisweet chocolate chips
- 2 cups crispy chow mein noodles
- 18 candy eyeballs
Instructions
- Prepare Brownies: Follow the package directions to prepare the brownie mix and bake it in an 8-inch square baking pan lined with parchment paper. Once baked, allow the brownies to cool completely on a wire rack while still in the pan.
- Melt Chocolate: In a microwave-safe bowl, melt the semisweet chocolate chips in short intervals, stirring until smooth. Set aside 1 tablespoon of melted chocolate in a small bowl for attaching the candy eyeballs later.
- Coat Noodles: Add the crispy chow mein noodles to the remaining melted chocolate and gently stir to ensure all noodles are evenly coated. Spread the chocolate-coated noodles in a single layer on a waxed paper-lined baking sheet, separating them slightly so they don’t stick. Freeze until the chocolate sets, about 10-15 minutes.
- Cut Brownie Spiders: Use a 2-1/4 inch round cutter to cut nine circles from the cooled brownie slab, creating the bodies of the spiders.
- Assemble Spiders: Using the reserved melted chocolate as glue, attach two candy eyeballs to each brownie circle to form the spider’s eyes. With a bamboo skewer or toothpick, poke eight evenly spaced holes around the edge of each brownie circle.
- Add Legs: Insert one chocolate-coated chow mein noodle into each hole to form the spider legs. Make sure the legs are securely embedded and spaced evenly.
- Store: Keep the finished brownie spiders in an airtight container until ready to serve to maintain freshness and crunchy texture.
Notes
- To prevent the chocolate-coated noodles from sticking together, spread them out well on the waxed paper before freezing.
- Use a sharp round cutter for clean brownie shapes, or a knife if unavailable.
- These brownies are best served the same day but can be stored airtight for up to 3 days.
- Ensure brownies are completely cooled before cutting to avoid crumbling.
- Substitute candy eyeballs with small candy pearls if unavailable.
Nutrition
- Serving Size: 1 spider brownie
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
