A soft ginger brownie, a white chocolate web and little raspberry spiders. This Halloween dessert combines warm spices with chocolate and the crisp, slightly tart centre of chocolate-coated raspberries.
Use Bett’r ginger brownie mix for the base. Melt white chocolate for the web and eyes, then dark chocolate for the spider legs and pupils. The decorations are all edible, and you can make them with a small piping bag and a toothpick.
Ingredients for the Halloween brownie
Serves: 8 slices.
Preparation: approximately 15 minutes. Baking: 35 to 45 minutes. Decoration: approximately 20 minutes. Allow additional time for the brownie to cool completely and the chocolate to set.
Tin: a round 24 cm tin.
For the brownie
- 1 pack, 400 g, Bett’r organic Christmas ginger brownie mix
- 120 ml neutral sunflower oil, plus a little for the tin
- 200 ml plain plant-based drink
For the web and spiders
- 75 g Bett’r organic white chocolate drops
- 50 g Bett’r organic dark chocolate drops
- 1 pack, 50 g, Bett’r organic chocolate-coated freeze-dried raspberries
Keep the chocolate and raspberries for the decorations after baking. Select whole raspberry pieces for the spiders; any smaller fragments can go beside the slices when serving.
How to make the brownie
1. Prepare the base
Preheat the oven to 200°C. Lightly grease the tin and line its base with baking paper.
Mix the brownie mix with the oil and plant-based drink until evenly combined. Pour into the tin and level the surface.
2. Bake and cool
Bake for 5 minutes at 200°C. Reduce to 165°C and bake for another 30 to 40 minutes. Start checking at the earlier end of the range. The surface should be set; a toothpick used to check the centre may pick up moist crumbs, but no liquid batter.
Leave the brownie in the tin to cool and firm up. Remove it carefully and decorate only once completely cool. Warm cake will soften the chocolate lines and the raspberry coating.
How to decorate a Halloween brownie
3. Melt the two chocolates
Put the white and dark drops in separate dry, heatproof bowls. Set each bowl above gently simmering water, keeping its base clear of the water, and stir until melted.
Let the chocolate cool slightly until it flows in a controlled line. Transfer each type to a small piping bag. Test the opening on baking paper before drawing on the brownie.
4. Draw the white chocolate web
Pipe eight lines from the centre towards the edge. Join neighbouring lines with small curved strokes, working outwards to build the web. Leave some brownie showing between the lines.
Use a thin line so you can see the pattern without covering the whole surface in chocolate. Reserve a little white chocolate for the eyes.
5. Add the raspberry spiders
Fix each whole chocolate-coated raspberry to the brownie with a small dot of dark chocolate. Pipe four thin legs on each side, starting close to the body and drawing outwards.
Add two small white chocolate dots to the front of each raspberry. Once they have set, use a toothpick to add a dark dot to each eye.
Space the spiders around the web, leaving room to cut the brownie into eight slices. Let the decorations set before slicing. Wipe the knife between cuts to keep the chocolate pattern neat.
Tips for a clear web and crisp raspberry spiders
Draw on a completely cool brownie. If the chocolate spreads, let it cool a little longer before piping. If it has become too firm, warm it gently again.
Keep the bowls and utensils dry. Water can turn melted chocolate thick and grainy, making fine lines difficult to pipe.
Add the chocolate-coated raspberries whole, after baking. Their crisp fruit centres give a different texture from the soft brownie and make the spider bodies recognizable.
For a larger Halloween table, serve the brownie alongside a few ready-to-serve snacks from the Bett’r Food Halloween collection.
Frequently asked questions
Do I need to add eggs to the brownie mix?
No. For this recipe, add oil and a plant-based drink to the mix. The two chocolates and raspberries are used after baking.
Can I use a rectangular tin?
Yes, a 20 × 24 cm tin works with these ingredient quantities. Draw the web across the rectangle and cut into eight portions after the decorations set.
Do I need to buy edible candy eyes?
No. Use white chocolate dots with smaller dark dots for the pupils. A toothpick helps you place them on the chocolate-coated raspberries.
Can I prepare the brownie a day ahead?
Bake the base, cool it completely and refrigerate it in a covered container. Add the web and raspberry spiders on the day you serve it. Let the brownie lose its refrigerator chill before decorating.
