There is nothing I look forward to more than creating fun treats for Halloween! Ghosts, bats, witches, jack-o-lanterns – you name it, it can all be made into a decadent treat perfect for the holiday.
I love how excited my boys get and really, the options are endless! Today I’m so excited to be sharing these adorable Black Widow Brownie Bites. They start off with the most decadent brownie recipe using Challenge Butter, of course, and are topped with a ganache frosting. Candy eyes, red cinnamon candies, and licorice legs complete the transformation from brownie to black widow.
If you’re feeling up to it, chocolate jimmies add an extra special touch that your friends and family are sure to appreciate. Let me show you how easy this is!
After the brownies are baked and cooled, prepare the ganache frosting and then refrigerate so it can set up. Using an oval cookie cutter (a circle or egg shape will also work), cut out as many ‘spider bodies’ as you can. If you are planning on adding the chocolate jimmies, I found it was easier to add them while cutting out the shape. Just press gently until they are firmly stuck in the frosting.
After the bodies have been cut it’s time for some fun! Cut black licorice into thin strips and stick into the brownies. If you are having trouble inserting into the brownies, freeze the licorice strips for 5 to 10 minutes. This makes them very stiff and easier to work with.
Attach the eyes and two red cinnamon candies on the body and you’re ready to go! I used decorative Halloween sprinkles on the bottom of my tray to make these black widows especially fun! If you’re looking for more Halloween inspiration, make sure to visit me at Mom On Timeout for some easy and festive ideas!
- 6 oz bittersweet chocolate
- ½ cup unsalted Challenge Butter
- 2 eggs, room temperature
- ½ cup brown sugar
- ⅓ cup granulated sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- ⅔ cups all-purpose flour
- 1 cup dark chocolate chips
- ⅓ cup heavy whipping cream
- Red cinnamon candies
- Black licorice
- Candy eyes
- Chocolate jimmies
Preheat oven to 325F.
Spray a 9×9 inch baking pan with cooking spray and line with parchment paper. Let paper extend over two sides for easy removal of brownies.
Melt bittersweet chocolate and butter together in a microwave safe container. Heat on high for 30 seconds, stir. Repeat. Let sit for a few minutes and stir again. Chocolate should be smooth and completely melted. If not, heat on 50% power for in 15 second intervals until melted.
With the mixer on low, slowly add flour mixture and mix until a smooth dough forms.
Roll dough out to 1/4 inch thick on lightly floured counter or board. Cut using a 2 1/2 inch round cutter or glass and place on baking sheet 1 inch apart. Bake for six minute or until edges are just barely golden brown. Remove and let cool completely on wire rack.
Prepare glaze: In a large bowl, whisk together powdered sugar, water and almond extract until smooth. Dip cookies in the glaze face down, letting the excess drip off. Place back on a wire rack set over wax paper and gently place chocolate chips for faces. Let set for about an hour before serving.