Description
Deliciously rich and fudgy black cocoa brownies with a signature crinkle top, perfect for chocolate lovers. Optionally topped with a fun spider web design made from melted mini marshmallows 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 Oven and Prepare Pan. Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper. Set aside.
- Melt and Mix Wet Ingredients. In a microwave-safe bowl, combine butter, vegetable oil, granulated sugar, brown sugar, and cocoa powder. Microwave in 30-second intervals, stirring in between until fully melted. Microwave one additional minute and stir vigorously to fully emulsify the sugars and fats.
- Add Eggs and Vanilla. Whisk in the eggs one at a time followed by the vanilla extract. Mix until the batter pulls away slightly from the bowl.
- Add Dry Ingredients and Chocolate Chips. Fold in the flour and salt just until combined, then gently fold in the semi-sweet chocolate chips.
- Bake the Brownies. Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 minutes until set.
- Cool the Brownies. Remove the brownies from the oven and let them cool completely on a wire rack to achieve a perfect crinkle top and easy slicing.
- Prepare Spider Web Topping (Optional). Melt mini marshmallows in the microwave for 20 seconds and stir well. Let the mixture cool for 1-2 minutes until warm but not hot.
- Create Spider Web Design. Using two forks or your hands (if cool enough), stretch and pull the marshmallow mixture over the cooled brownies to form a spider web pattern.
Notes
- Use cold eggs to help achieve the perfect batter texture.
- Line the baking pan with parchment paper to easily lift out the brownies for cutting.
- Don’t overmix the batter after adding flour to keep the brownies tender.
- Let the brownies cool completely before adding the marshmallow spider web topping to prevent melting.
- You can omit the marshmallow topping if preferred or substitute with another decoration.
- For extra fudgy brownies, slightly underbake by 2-3 minutes, keeping an eye on center doneness.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch piece)
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
