Oh my gosh, you HAVE to try these spider brownies! They’re my absolute favorite Halloween treat to whip up when I want something spooky but ridiculously easy. I first made them for my niece’s class party last year, and let me tell you – the kids went wild for them! The best part? You probably have most of the ingredients in your pantry right now. Just imagine rich, fudgy brownies transformed into adorable creepy crawlies with pretzel legs and googly candy eyes. They look impressive but take barely any effort – my kind of holiday baking!
What I love most is how these spider brownies let even beginner bakers feel like kitchen magicians. My neighbor’s 8-year-old helped me decorate a batch last weekend, and we were cracking up at how some spiders ended up with “wonky” legs (which just made them more charming, if you ask me). Whether you’re hosting a Halloween bash or just want a fun after-school snack, these little guys always steal the show.
Why You’ll Love These Spider Brownies
These adorable little creatures aren’t just cute—they’re downright addictive! Here’s why they’ve become my go-to Halloween treat:
- Instant Halloween magic: With just pretzels and candy eyes, ordinary brownies transform into something spook-tacular!
- Kid-approved fun: My niece’s friends still talk about the “spider party” we had last year—they loved decorating their own.
- Pantry-friendly: No fancy ingredients here—just a boxed brownie mix and whatever pretzels you’ve got in the snack drawer.
- Endlessly customizable: Swap in different candy eyes, use chocolate-dipped pretzels, or add a drizzle of “spiderweb” icing.
Seriously, these might just become your new Halloween tradition—they’re that easy and fun!
Ingredients for Spider Brownies
Here’s the beauty of this recipe – you likely have most of these ingredients sitting in your pantry already! I’ve made these spider brownies in a pinch so many times when last-minute Halloween plans pop up. Just grab:
- 1 box (18–20 oz) brownie mix – Go for fudgy rather than cakey! My secret is using dark chocolate mix when I can find it.
- 2 large eggs – Let them sit out for 10 minutes to take the chill off
- 1/2 cup vegetable oil – Or melted butter if you’re feeling fancy
- 1/4 cup water – Ice cold makes the brownies extra chewy
- 1 cup pretzel sticks – You’ll break these in half later for legs. Thicker rods work best!
- 24 candy eyes – The googly ones are my favorite – so silly!
- 1/2 cup semi-sweet chocolate chips – For “gluing” everything together. You’ll melt these.
See? Nothing crazy! I always keep extra candy eyes around because my niece inevitably eats half of them while we’re decorating. The chocolate chips melt beautifully in just 30 seconds bursts in the microwave – just stir well between bursts!
Equipment You’ll Need
You won’t need any fancy gadgets for these spider brownies – just the basics from your kitchen! Here’s what I always grab:
- 8×8-inch baking pan – This is my go-to for thick, fudgy brownies. If you only have a 9×13, just watch the baking time – they’ll cook faster!
- Mixing bowl – Any medium-sized bowl will do for stirring up that brownie batter
- Whisk – Or a fork in a pinch! We’re not making soufflés here
- Microwave-safe bowl – For melting those chocolate chips. I use my trusty glass measuring cup
- Spatula – To scrape every last bit of batter into the pan (waste not, want not!)
Now for the fun extras that make decorating a breeze:
- Piping bag or ziplock bag – For precise “gluing” of candy eyes (though a spoon works too – messy can be cute!)
- Small knife – To help position any stubborn pretzel legs
- Cooling rack – Because warm brownies make for melty spider faces
See? Nothing you don’t already have! The first time I made these, I used a plastic sandwich bag with the corner snipped off for the chocolate – worked like a charm. Halloween baking should be fun, not fussy!
How to Make Spider Brownies
Okay, let’s make some creepy-crawly magic happen! These steps are so simple even my niece could follow them (and she did – with chocolate all over her face!). Just take your time with the decorating – that’s where the fun really begins.
Step 1: Prepare the Brownie Batter
First, preheat your oven to whatever temperature your brownie mix suggests (usually 350°F). Grab that 8×8-inch pan and give it a good greasing – I use butter or baking spray, making sure to get into all the corners. Now mix up your brownie batter according to the package directions – eggs, oil, water, and all that good stuff. Pour it into your prepared pan, smoothing the top with a spatula. Pro tip: lick the spatula after – it’s the baker’s reward!
Step 2: Bake and Cool
Pop those brownies in the oven and set your timer for about 5 minutes less than the box says. We want them slightly underdone for maximum fudginess! When they’re done (a toothpick should have moist crumbs, not wet batter), take them out and – this is crucial – let them cool COMPLETELY. I know it’s tempting, but warm brownies make for melted spider faces, and nobody wants a crying spider! I usually wait at least 2 hours.
Step 3: Assemble the Spiders
Now the fun part! Cut your cooled brownies into squares. Melt your chocolate chips in 30-second bursts, stirring between each. Use a spoon or piping bag to dab chocolate where the eyes will go – press on two candy eyes per brownie. For legs, break pretzel sticks in half and dip the ends in chocolate before inserting four on each side at slight angles. Let them set for about 15 minutes – if you can wait that long! The first time I made these, I ate three “test spiders” before they even fully set. No regrets.
Tips for Perfect Spider Brownies
After making dozens of batches (and eating way too many “test spiders”), I’ve picked up some tricks for spider brownie success:
- Chill before cutting: Pop cooled brownies in the fridge for 20 minutes – they’ll slice cleaner without crumbling!
- Thick pretzels win: Those skinny sticks snap too easily. Go for rod-shaped or mini twists for sturdier legs.
- Double-glue eyes: Dab extra melted chocolate around the edges to keep candy eyes from popping off.
- Get artsy: Pipe black icing fangs or web designs for next-level creepy-cute spiders!
Trust me – once you’ve made one batch, you’ll be hooked. These little guys are almost too cute to eat… almost!
Variations and Substitutions
One of the best things about spider brownies is how easily you can mix things up! Here are some of my favorite twists that have worked beautifully over the years:
Dietary swaps that totally work
Got dietary restrictions? No problem! I’ve successfully made these with:
- Gluten-free brownie mix – Just check that pretzels are GF too (or use gluten-free pretzel sticks)
- Vegan versions – Use flax eggs and dairy-free chocolate chips. The kids at my niece’s school couldn’t even tell!
- Nut-free options – Skip almond flour mixes and use classic cocoa powder brownies instead
Pretzel possibilities
Don’t limit yourself to basic pretzel sticks! Try these fun alternatives:
- Chocolate-covered pretzels for extra decadence (and easier “gluing”)
- Pretzel rods cut into smaller pieces for thicker spider legs
- Salted vs. unsalted based on your sweetness preference
- For nut lovers, almond or peanut butter-filled pretzels add surprise flavor
Eye-see-you options
Out of candy eyes? Been there! Here’s what I’ve used in a pinch:
- Mini marshmallows with a dot of black icing
- White chocolate chips with edible marker dots
- Halved mini Oreos (the cream filling makes perfect whites!)
- For extra creep factor, use different sized eyes – some big, some small
The beauty is there’s no wrong way to make these. Last Halloween, my neighbor used red hots for “evil” spider eyes, and they were a huge hit! What fun variations will you try?
Serving and Storage
Here’s the deal with these adorable spider brownies – they’re best enjoyed the day you make them when the pretzel legs are still nice and crisp. But let’s be real, they rarely last that long in my house! If you do need to store them, here’s what I’ve learned from many Halloweens of spider brownie experiments:
Pop them in an airtight container with parchment between layers if stacking. They’ll keep at room temperature for about 3 days, though I should warn you – the pretzels will start to soften after the first day. Not the end of the world, but that satisfying crunch does fade. I once tried storing them in the fridge, but the brownies got too firm and the chocolate “glue” turned white – not the best look for our eight-legged friends!
Pro tip from my many “oops” moments: If you’re making these ahead for a party, assemble everything except the pretzel legs. Store the plain brownies and add the legs right before serving – they’ll stay perfectly crisp! The candy eyes can go on up to a day in advance though.
Oh, and a word to the wise – these definitely don’t freeze well. I learned that the hard way when my frozen spider legs became sad, soggy sticks. Save yourself the heartbreak and just enjoy them fresh!
Spider Brownies FAQs
You’ve got questions, I’ve got answers! Here are the most common things people ask me about these adorable spider brownies (usually while sneaking bites from the batch I just made):
Can I use homemade brownies instead of a mix?
Absolutely! My from-scratch brownie recipe works wonderfully here. Just make sure they’re fully cooled before decorating – warm brownies make for melty spider faces. The box mix is just my go-to when I’m short on time (and patience!).
How do I keep the candy eyes from sliding off?
Oh honey, I’ve had this happen more times than I can count! The trick is to dab a tiny bit of melted chocolate where the eyes will go first, let it set for about 30 seconds (just until tacky), then press the eyes in. It creates the perfect edible “glue.” If they’re still being stubborn, a tiny dot of icing works too!
Can I make these spider brownies ahead of time?
You sure can! Bake the brownies up to 2 days in advance and store them wrapped at room temp. But here’s my pro tip: wait to add the pretzel legs until right before serving – they’ll stay nice and crisp that way. The eyes can go on a few hours ahead though.
What if I can’t find candy eyes?
No worries! I’ve improvised with all sorts of things – mini marshmallows with black icing dots, white chocolate chips with edible marker, even halved mini Oreos (the cream makes perfect eye whites!). Get creative – wonky-eyed spiders have character!
Do the pretzels get soggy?
They will soften after about a day, but we’re talking Halloween treats here – they rarely last that long! If you’re worried, use thicker pretzel rods (they hold up better) or assemble just before serving. Though honestly? Even slightly soft pretzel legs still taste delicious dunked in chocolate!
Nutritional Information
Okay, let’s be real for a second – we’re not eating spider brownies for their health benefits! But since people always ask, here’s the general nutritional scoop (with the usual disclaimer that these are estimates and will vary based on your specific ingredients):
Per spider brownie (based on 12 servings):
- Calories: Around 220 (worth every bite!)
- Fat: 10g (mostly from that delicious chocolate)
- Carbs: 30g (pretzel legs included!)
- Sugar: 18g (it’s a treat, live a little!)
Now, I’m not a nutritionist – I’m just a brownie enthusiast who’s made these enough times to guesstimate. The numbers will change if you use sugar-free mixes, different pretzel brands, or go wild with extra chocolate drizzles (which I highly recommend). My philosophy? Halloween comes once a year – enjoy your creepy creations!
Tag me in your spider brownie photos – I want to see your eight-legged masterpieces! #SpiderBrownieSquad
Spooky Spider Brownies: Easy 30-Minute Halloween Magic
Spider brownies are a fun and spooky Halloween treat. They feature chocolate brownies topped with pretzel legs and candy eyes to resemble spiders.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box of brownie mix (plus required ingredients like eggs, oil, and water)
- 1 cup of pretzel sticks
- 24 candy eyes
- 1/2 cup of chocolate chips (for attaching eyes)
Instructions
- Preheat your oven according to the brownie mix instructions.
- Prepare the brownie batter and pour it into a greased baking pan.
- Bake the brownies as directed on the box and let them cool completely.
- Cut the brownies into squares.
- Melt the chocolate chips in a microwave-safe bowl.
- Use the melted chocolate to attach candy eyes to each brownie.
- Break pretzel sticks in half and insert four pieces into each side of the brownie to create spider legs.
- Let the chocolate set before serving.
Notes
- You can use store-bought brownies to save time.
- For extra decoration, drizzle melted white chocolate over the brownies.
- If candy eyes aren’t available, use small white chocolate chips and black icing.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
