Spooky Halloween Spider Brownies
What is wonderful about all bonCOOK™ Flexipan® Products is that you do not need to grease, using butter or oil, NOTHING EVER STICKS to your mold and tray! Even when using a simple cake Box just like I did for this recipe.
Enjoy these fun spiders, they will delight everyone! Bon Appétit!
Check out more Halloween Recipes HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Spooky Halloween Spider Brownies
Equipment
Ingredients
GHIRARDELLI DOUBLE CHOCOLATE BROWNIE
- 1 box Box Brownie (Ghirardelli's )
- 1/4 cup (60 g) Spring water
- 1/3 cup (75 g) vegetable oil
- 1 egg
DECORATION
- 1/4 cup (35 g) white chocolate (Melted)
- 9 tbsp (165 g) hazelnut spread (I used Nutella here)
- 9 tsp (45 g) chocolate sprinkles
- 9 (45 g) maltesers chocolates
- 1 Box chocolate sticks (Pocky or Mikado~if you are in France)
- sugar decorations (Googly eyes)
Instructions
- Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 325F/165C.
GHIRARDELLI DOUBLE CHOCOLATE BROWNIE
- Prepare your Brownies according to the packaging.
- Using your mini Ladle, scoop the batter into each well of your Flexipan®.
BAKE!
- Bake for 40 minutes at 325F/165C. (Every oven heats differently, monitor your Brownies from 35min). It is ready when the toothpick inserted comes out almost clean.
- Once your Brownies are out of the oven, let them completely cool down before unmolding.
ASSEMBLY
- Decorate the brownies with melted white chocolate on top for the spider web.
- Add a tablespoon of hazelnut spread in the well of the savarin. Sprinkle the chocolate jimmies on top for the spider body.
- Then, add one maltesers in front of the hazelnut spread for the spider head.
- Chop your Chocolate Sticks in 4 and dig them on each side of the body to make the spider legs.
- Finally, add the Googly Eyes. Enjoy & Bon Appétit!
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