Name: Black Cocoa Brownies with Spider Web Topping Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 3/4 cup mini marshmallows

Jump to Recipe· 4.8 from 16 reviews

If you’re craving something rich, chocolaty, and with a little fun twist, you’ve got to try my Black Cocoa Brownies with Spider Web Topping Recipe. These brownies are dense, fudgy, and boast that deep black cocoa flavor that’ll have you hooked in every bite. Plus, the spider web topping adds a spooky yet playful vibe—perfect for halloween or any time you want to wow your friends. Stick around because I’m sharing all my insider tips for baking these beauties perfectly every time.

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Why This Recipe Works

Deep Black Cocoa Flavor: Using black cocoa powder gives these brownies an intense chocolate taste with that signature dark color you don’t usually find in regular brownies.
Fudgy, Not Dry: The combo of melted butter and oil keeps the texture gooey without being overly greasy or crumbly.
Spider Web Topping Fun: The marshmallow “spider web” adds a unique, stretchy, and spooky decoration perfect for parties and kid-friendly fun.
Simple to Make: With a few basic steps and common ingredients, this recipe is accessible even if you’re not a baking pro.

Black Cocoa Brownies with Spider Web Topping, black cocoa brownies, spooky Halloween brownies, fudgy black cocoa dessert, spider web brownies - A square block of dark black brownies is placed on a white marbled surface, divided into 16 small square pieces. The brownies are decorated with thin, irregular white cream strands that look like spider webs spread across the top layer, creating a delicate texture. Small black plastic spiders are scattered on and around the brownies, enhancing the spooky theme. The background includes a pair of metal tongs lying diagonally above the brownies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Black Cocoa Brownies with Spider Web Topping Recipe all play a role in creating the perfect fudgy texture and deep chocolate flavor. Choosing quality cocoa powder and balancing fats makes a big difference. Plus, the marshmallows for the topping are totally optional but trust me—they take these brownies to the next level for festive occasions!

Black Cocoa Brownies with Spider Web Topping, black cocoa brownies, spooky Halloween brownies, fudgy black cocoa dessert, spider web brownies - Flat lay of rich dark cocoa powder in a small heap, smooth pale yellow butter sticks, glossy deep brown semi-sweet chocolate chips scattered, light golden brown sugar crystals, fine white granulated sugar, smooth white eggs with a subtle shine, soft fluffy white mini marshmallows, and delicate pale vanilla beans arranged naturally with a few scattered crumbs for texture contrast, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Butter: Melting butter helps create that rich, fudgy base and balances the oil perfectly.
Vegetable Oil: Keeps brownies moist and tender without weighing them down.
Granulated Sugar & Brown Sugar: The mix adds sweetness and a slight chewiness from the brown sugar’s molasses.
Black Cocoa Powder: This is the star—offering a dark, almost chocolaty-chalky taste and deep color.
Eggs: Using cold eggs helps the batter come together properly and adds structure.
Vanilla Extract: Just a splash to enhance those chocolate notes.
Salt: Balances sweetness and intensifies all those flavors.
All-Purpose Flour: Just enough to hold the brownie together without drying it out.
Semi-Sweet Chocolate Chips: Adds little pockets of melty chocolate inside for extra richness.
Mini Marshmallows (Optional): For the spider web topping, melt and stretch them for a fun festive look.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Black Cocoa Brownies with Spider Web Topping Recipe is. It’s a great base that you can easily tweak depending on what you have or your mood. I often switch up add-ins or go heavier on the marshmallow to make it extra gooey and playful.

Nutty Twist: I’ve added toasted walnuts or pecans before—gives a lovely crunch and balances the fudgy texture brilliantly.
Spicy Kick: Sometimes I sprinkle in a pinch of cayenne or cinnamon for a little heat and warmth, which surprisingly pairs well with black cocoa.
Vegan Variation: You can swap butter for coconut oil and use flax eggs if you want a plant-based version (though the texture will shift a bit).
Extra Chocolate: Double the chocolate chips to satisfy major chocoholics or add chunks of your favorite chocolate bar.

Step-by-Step: How I Make Black Cocoa Brownies with Spider Web Topping Recipe

Step 1: Melt and Mix the Chocolate Base

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. Then, in a microwave-safe bowl, melt the butter, vegetable oil, granulated sugar, brown sugar, and black cocoa powder together. I like doing this in 30-second bursts, stirring in between to make sure everything blends smoothly and the sugar dissolves properly. After the mixture is melted, zap it for an extra minute and stir vigorously—that’s key for a silky, fudgy batter.

Step 2: Whisk in Eggs and Vanilla

Next, add your cold eggs one at a time, whisking well after each addition. The batter will start pulling away from the sides of the bowl a bit, which is exactly what you want—it means the eggs are fully incorporated. Then stir in the vanilla extract, which adds a soft backdrop that enhances all the chocolatey goodness.

Step 3: Fold in Dry Ingredients and Chocolate Chips

Now it’s time for the flour and salt. Gently fold these into your wet mixture just until you no longer see streaks of flour—that way you avoid overmixing and keep the brownies tender. Finally, stir in the semi-sweet chocolate chips for those melty bites of extra chocolate that steal the show.

Step 4: Bake the Brownies

Pour your batter into the prepared pan and spread it evenly. Pop it into the oven and bake for about 30 minutes. The edges will be set, but the middle should still be soft and fudgy—that’s what you want. Resist the urge to overbake; I find checking with a toothpick around the 28-minute mark works well. Let the brownies cool completely on a wire rack before moving on—this is crucial for that perfect slice.

Step 5: Add the Spider Web Topping

This part is super fun and a crowd-pleaser. Once your brownies have cooled, melt the mini marshmallows in the microwave for about 20 seconds. Stir them thoroughly and let the marshmallow mixture cool for a couple minutes until warm (not hot) but still pliable. Using two forks, pull strands of the marshmallow mixture across the brownies to create that iconic spider web effect. Heads up: the mixture can be sticky and a bit warm, so if you’re not comfortable using your hands, the forks work perfectly. It’s a little bit like making cotton candy!

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Pro Tips for Making Black Cocoa Brownies with Spider Web Topping Recipe

Use Fresh Black Cocoa Powder: I’ve learned the flavor shines brightest with fresh black cocoa—avoid using expired powder as it can taste flat.
Don’t Overmix the Batter: Folding the flour gently keeps the brownies tender and fudgy—I’ve messed this up once and ended up with cakey brownies!
Patience Cooling: Letting the brownies cool fully before adding the marshmallow topping keeps the web intact instead of melting into the brownies.
Cool Marshmallow Mixture: Wait a minute or two before pulling the marshmallow threads to avoid burning your fingers and having the web fall apart.

How to Serve Black Cocoa Brownies with Spider Web Topping Recipe

Garnishes

When I serve these brownies, I keep garnishes simple because they’re rich enough on their own. A light dusting of powdered sugar or a few fresh raspberries on the side adds a pop of color and a touch of tartness. If it’s Halloween, I sometimes toss on mini candy spiders or edible glitter for that extra wow factor.

Side Dishes

Pairing these brownies with a scoop of vanilla ice cream or a dollop of whipped cream is my go-to—it balances the deep cocoa flavor with creaminess. You can also serve them alongside a cold glass of milk or a warm cup of coffee to round out the experience.

Creative Ways to Present

I’ve brought these brownies to Halloween parties on a platter lined with edible flowers and spider web ribbons to enhance the spooky theme. For a little extra drama, try adding edible black food coloring into the marshmallow web or serve them warm topped with toasted coconut flakes for texture contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover brownies in an airtight container at room temperature if I plan to eat them within 2 days. If you add the marshmallow web topping, cover gently with plastic wrap to avoid squishing that delicate design. For the best fudgy texture, avoid refrigeration as it can dry the brownies out.

Freezing

These brownies freeze very well—without the marshmallow topping, I prefer to wrap them individually in plastic wrap and place in a freezer bag. When you’re ready to enjoy, thaw them at room temperature, then add the spider web topping fresh for that stretchy effect.

Reheating

To warm up leftover brownies, a quick 10-15 second zap in the microwave does the trick without drying them out. Avoid overheating, or your brownies might get tough. If the marshmallow web is on, enjoy cold or lightly warmed—not too hot or it’ll melt away!

FAQs

Can I use regular cocoa powder instead of black cocoa for this recipe?

Yes, you can substitute regular unsweetened cocoa powder, but keep in mind that the brownies won’t be as dark or have that distinct black cocoa flavor. The texture and fudginess will still be fabulous though!
Is the spider web topping necessary?

Not at all! The marshmallow spider web is optional and mostly for decoration and fun, especially for seasonal occasions like Halloween. The brownies alone are delicious and fudgy without it.
How do I know when the brownies are done baking?

Look for set edges with a slightly soft center when you gently press the pan. A toothpick inserted should come out with a few moist crumbs—not wet batter. Overbaking can make them dry, so err on the side of underbaking a little.
Can I make these brownies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ideally one that’s a 1:1 replacement, and make sure to check that your cocoa powder is gluten-free too for the best results.

Final Thoughts

This Black Cocoa Brownies with Spider Web Topping Recipe holds a special place in my baking heart because it’s simple yet impressive—a perfect blend of rich chocolate and playful decoration that can brighten any day or party. I promise you, once you’ve tried them, you’ll come back to this recipe again and again, whether you’re craving something cozy for yourself or looking to impress guests. So grab your cocoa and marshmallows, and let’s bake some magic together!