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Spooky Spiderweb Brownie Skillet: Easy Homemade Dessert

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This Spooky Spiderweb Brownie Skillet with Chocolate Ganache is a quick and easy Halloween dessert that looks impressive but requires minimal effort. A fudgy brownie baked in a cast iron skillet is topped with a silky chocolate ganache spiderweb, creating a dramatic centerpiece that’s perfect for parties.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semisweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • Vanilla ice cream (for serving, optional)
  • Halloween sprinkles (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your cast iron skillet inside while it preheats.
  2. Melt the butter in a medium microwave-safe bowl in 30-second intervals until just melted. Let it cool for 2-3 minutes.
  3. Add the granulated sugar to the melted butter and whisk until combined.
  4. Add the eggs and vanilla, and whisk vigorously for a full 3 minutes until the mixture is lighter in color and slightly thickened.
  5. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
  6. Carefully remove the hot skillet from the oven using oven mitts. Spray it lightly with nonstick cooking spray or brush with melted butter.
  7. Pour the batter into the hot skillet and spread it evenly with a spatula.
  8. Bake for 20-22 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly. A toothpick inserted near the center should come out with a few moist crumbs.
  9. Let the brownie cool in the skillet on a wire rack for about 10 minutes.
  10. While the brownie cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate chips in a small bowl. Let it sit for 2 minutes, then stir gently until smooth and glossy.
  11. Transfer the ganache to a piping bag or a zip-top bag with a tiny corner snipped off. Starting in the center of the brownie, pipe a small circle about the size of a quarter. Then pipe a larger circle around it, leaving about an inch gap. Continue until you reach the edges of the skillet.
  12. Using a toothpick or skewer, gently drag lines from the center outward through all the circles. Start at the center and pull straight out to the edge. Repeat every inch or so around the entire skillet. Wipe the toothpick clean between pulls for the cleanest lines.
  13. Allow the ganache to set for about 5 minutes before serving.

Notes

Don’t overbake the brownie; the center should be slightly underdone. Use room temperature eggs for a better crackly top. Let the ganache cool slightly before piping to avoid a runny web. Wipe the toothpick between pulls for clean spiderweb lines. Work quickly with the web as the ganache sets fast.

Nutrition

Keywords: Halloween dessert, spiderweb brownie, brownie skillet, chocolate ganache, easy dessert, fudgy brownie, cast iron skillet brownie

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