Description
Deliciously rich and fudgy black cocoa brownies with a deep chocolate flavor, topped with optional spider web mini marshmallow decoration for a festive touch.
Ingredients
Scale
Brownie Batter
- 2/3 cup butter
- 2 tbsp vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2/3 cup cocoa powder
- 2 eggs, cold
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2/3 cup all purpose flour
- 1/2 cup semi-sweet chocolate chips
Spider Web Topping (Optional)
- 3/4 cup mini marshmallows
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350F and line an 8×8 inch baking pan with parchment paper, then set aside.
- Melt and Mix Ingredients: In a microwave-safe bowl, melt the butter, vegetable oil, granulated sugar, brown sugar, and cocoa powder together in 30-second intervals, stirring in between. After fully melted, microwave for an additional 1 minute, then stir vigorously to fully melt the sugar and emulsify the mixture.
- Add Eggs and Vanilla: Whisk in the cold eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract. The batter should pull slightly from the bowl when mixed properly.
- Combine Dry Ingredients: Add the all-purpose flour and salt to the batter, folding gently just until combined. Then fold in the semi-sweet chocolate chips evenly.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30 minutes.
- Cool the Brownies: Remove from the oven and allow the brownies to cool completely on a wire rack before slicing to achieve perfect squares with a crinkle top.
- Prepare Spider Web Topping (Optional): Once the brownies are fully cooled, melt the mini marshmallows in the microwave for 20 seconds, then stir well. Let the melted marshmallow mixture sit for 1 to 2 minutes to cool slightly.
- Create Spider Web Decoration: Using two forks, gently pull the marshmallow mixture over the cooled brownies to form a spider web design. Alternatively, use your hands if handling the warm mixture is comfortable.
Notes
- Use cold eggs to help the batter achieve the right consistency when whisking in.
- Be careful not to overmix the batter once the flour is added to keep brownies tender.
- If you don’t have an 8×8 pan, a similar sized baking dish can be used, but baking time may vary slightly.
- For a dairy-free version, substitute butter with a plant-based margarine and use dairy-free chocolate chips.
- The marshmallow spider web topping is optional but adds a fun decorative touch especially for themed occasions like Halloween.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
