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Recipes > Spider Web Brownies

Spider Web Brownies

We've taken one of our favorite brownie recipes and given it a cream cheese spiderweb for Halloween. Your little ghosts, pirates, Jedi knights and superheroes will be thrilled!

Prep

18 mins

Bake

28 - 30 mins

Total

46 mins

Yield

2 dozen small (2") or 1 dozen large brownies

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Ingredients

Brownies

  • Batter for one batch Fudge Brownies – As needed

Filling

  • Cream Cheese, at room temperature – Half an 8-ounce package (113g)
  • Granulated Sugar – 2 tablespoons (25g)
  • Unbleached All-Purpose Flour – 1 tablespoon (15g)
  • Egg Yolk – 1 large
  • Peppermint Extract – 1/2 teaspoon (optional)

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

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CREAM CHEESE 250G (#67061)

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Instructions

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  1. Prepare the brownie recipe as instructed and spread the batter in a greased 9″ x 13″ pan, or two 8″ round pans. Preheat the oven to 350°F.
  2. Combine the cream cheese, sugar and flour in a small bowl, and mix until smooth. Add the egg yolk and optional peppermint extract, mixing until smooth once again. Transfer the mixture to a disposable pastry bag, and cut just the very tip off the end.
  3. Place a small pool of the mixture in the center of the brownie batter. Draw circles around this pool about 1″ apart, moving out from the center each time. Once the circles are drawn, take a table knife, wet the tip, and draw it from the center out towards the edge. The knife will draw the cream cheese filling into arcs. Repeat this motion every 1″ to 2″ to fill in the rest of the spider web.
  4. Use any remaining filling to trace the path where the knife traveled, to create the spokes of the web, if desired.
  5. Bake the brownies for 30 minutes, until the brownies just barely pull away from the edge of the pan. The center will rise while baking, but will sink back level once the brownies are cool. Remove them from the oven and cool before cutting.
  6. Store any leftovers, well-wrapped, at room temperature for 5 to 6 days. Freeze for longer storage.

Similar Recipe

Camelot Dream Bars

Tips

  1. Make sure your cream cheese is soft (room temperature) before you use it; using ice-cold cream cheese can produce a lumpy filling.

Education

Baking School

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Shop This Recipe

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

CREAM CHEESE 250G (#67061)

5.00

PEPPERMINT FLAVOUR 33ML (#67816)

2.15

COARSE GRAIN SUGAR 1KG (#110292)

2.10

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