Fudgy Spider Web Olive Oil Brownies made with rich black cocoa powder and extra-virgin olive oil! These spooktacular brownies feature a shiny crinkle top, loaded with bittersweet chocolate chips and decorated with a marshmallow web and edible candied eyeballs for the perfect Halloween treat!
These Spider Web Brownies are seriously fudgy, gooey and perfectly chocolatey! Olive oil may sound odd for brownies, but trust me when I say that these are some of the best brownies I've ever had. It's a great alternative for those looking for a dairy-free option. You'll just need to make sure your chocolate is also dairy-free.
For more olive oil desserts, be sure to check out our Chocolate Olive Oil Bundt Cake and Pistachio and Rose Olive Oil Cake!
Jump to:
Why You Will Love These Spider Web Olive Oil Brownies
- So fun! It's the perfect treat to decorate with the kids.
- Perfect for a Halloween party. Impress your family and guests with these festive Spider Web Brownies.
- Textual delight. So fudgy and gooey and who can resist the crisp shiny top?
- Better than any brownie mix. These brownies are chocolatey rich due to the black cocoa and espresso powder.
- Dairy-free. Perfect recipe for those who are dairy-free. Just make sure you're using dairy free chocolate.
Ingredient Notes
- Extra-Virgin Olive Oil - Use a good quality extra virgin olive oil. You can either use a light olive oil or a more robust one.
- Chocolate - Melted dark chocolate and chocolate chips will be incorporated in the brownie batter.
- Black Cocoa Powder - I'm using King Arthur's Black Cocoa. If you're unable to find black cocoa, you can use regular Dutch-process cocoa powder. Just keep in mind that the color of the brownies won't be as dark.
- Espresso Powder - Enhances and intensifies the chocolate flavor.
- White Sugar + Brown Sugar - Using a combination of white and brown sugar will yield the best texture.
- Eggs + 1 Yolk - The extra yolk makes the brownies slightly chewy.
- Vanilla - You can use vanilla paste or extract. Use a good quality vanilla for best results.
- All-Purpose Flour - Use a good quality flour, such as King Arthur.
- Sea Salt - Just a little to balance out the sugar and flavors.
- Marshmallows - Marshmallows will be melted down to create a web effect for the brownies.
- Edible Eyeball Candies - Edible eyeballs add a spooky, yet cute touch. I got them on Amazon (not an affiliate link).
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Olive Oil Brownies! Please find detailed instructions in the recipe card at the end of this post.
Step 1: Add extra-virgin olive oil, 8 ounces of chopped dark chocolate, black cocoa powder and espresso powder into a medium sized heatproof bowl and place it over a pot of simmering water.
Step 2. Heat until chocolate has melted and the mixture is smooth. Set aside to cool.
Step 3: In a large mixing bowl, add white sugar, brown sugar, 3 eggs, 1 yolk and vanilla. With an electric mixer, whisk on high speed for 5 to 6 minutes. Mixture should be thick and pale in color.
Step 4: Pour cooled chocolate mixture into the sugar/egg mixture and mix until combined.
Step 5: Sift in the flour and salt and gently mix until there are very few flour streaks left.
Step 6: Add chocolate chips and gently fold into the batter.
Step 7: Transfer batter to a baking pan lined with parchment paper and bake at 350ºF for 35 to 38 minutes. Do not overbake!
Step 8: Allow to cool completely at room temperature or in the fridge.
Tip: Melted Marshmallow - You'll want to work quickly when working with the melted marshmallow. As it cools, it's harder to work with. You can pop it back in the microwave for 10 to 15 seconds to soften it again.
Step 9: Melt 1 cup of marshmallows in the microwave for about 20 to 30 seconds. It will puff up and become soft. Let stand for a minute and then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape across the brownies and repeat until the top is covered.
Step 10: Add edible eyeballs. Slice and enjoy!
Substitutions & Variations
You can easily substitute the following ingredients.
- Extra-Virgin Olive Oil - Feel free to use light olive oil or a more robust one.
- Black Cocoa - If you're unable to find black cocoa, you can use dutch-process cocoa powder or natural unsweetened cocoa powder. Keep in mind, the color will vary depending on which one you choose.
- Espresso Powder - Espresso powder enhances the chocolate flavor, but if you don't have any, you can omit it completely.
- Marshmallow - You can use mini or jumbo marshmallows. Alternatively, you can also make the "spider web" effect by using melted white chocolate.
Equipment
- 9x9 inch Square Pan
- Electric Mixer
Storage
- Store leftovers in an airtight container for up 4 days on the counter or 1 week in the fridge.
Expert Tips
- Use a kitchen scale. It's the best and most accurate way to bake. You can refer to King Arthur's weight chart for conversions.
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Bake in a metal pan. Metal conducts heat better than in a glass or ceramic dish.
- Do not over bake. We want these brownies to be fudgy. It's better to slightly under bake them then to overbake.
- Let it completely cool before serving. I know it will be tempting, but these brownies will cut more cleanly and easily once they have cooled.
FAQ
Black cocoa powder is a heavily alkalized Dutch-process cocoa, which means the acid has been neutralized. This process strips the cocoa of any bitterness and gives the cocoa powder its intense black color.
Yes, you can! Your brownies will be thicker and you'll need to increase your bake time.
To get clean slices, make sure your brownies are completely cooled! I like letting it cool in the fridge before cutting. Run straight-edge knife (not serrated) under hot water, wipe clean and slice straight down. Make sure to wipe down your knife after each cut.
Yes! Use a 1 to 1 cup gluten free flour. I love Bob's Red Mill 1 to 1 Flour.
More Brownies and Bars
Looking for other recipes like this? Try these:
Did you try this recipe? Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much! ♡
📖 Recipe
Spider Web Olive Oil Brownies
INGREDIENTS
- 8 Ounces (227g) Dark Chocolate Bar roughly chopped
- 1 Cup + 1 Tablespoon (210g) Extra-Virgin Olive Oil
- ⅔ Cup (56g) Black Cocoa Powder
- 2 Teaspoons Fine Espresso Powder
- 1 Cup (200g) White Sugar
- ½ Cup (100g) Brown Sugar packed
- 3 Large Whole Eggs + 1 Yolk room temp
- 1 Tablespoon Vanilla Extract
- ¾ Cup (90g) All-Purpose Flour
- 1 Teaspoon Fine Sea Salt
- 1 ½ Cups (255g) Chocolate Chips
- 1 Cup (45g) Mini Marshmallows
- Edible Eyeball Candies
Instructions
- Set a rack in the center of the oven and set to 350ºF (180ºC).
- Line a 9x9 inch square pan with parchment paper, leaving a 1-inch overhang for easy removal. Set aside.
- Make Olive Oil Brownies - Fill a medium saucepan with 1-2 inches of water and bring to a simmer.
- Add extra-virgin olive oil, 8 ounces of chopped dark chocolate, black cocoa powder and espresso powder into a medium sized heatproof bowl and place it over the pot of simmering water. Heat until chocolate has melted and the mixture is smooth. Using a kitchen towel, carefully remove the bowl from the simmering water and set aside to cool.1 Cup + 1 Tablespoon (210g) Extra-Virgin Olive Oil8 Ounces (227g) Dark Chocolate Bar⅔ Cup (56g) Black Cocoa Powder2 Teaspoons Fine Espresso Powder
- In a large mixing bowl, add white sugar, brown sugar, 3 eggs, 1 yolk and vanilla. With an electric mixer, whisk on high speed for 5 to 6 minutes. Mixture should be pale in color and thick.1 Cup (200g) White Sugar½ Cup (100g) Brown Sugar3 Large Whole Eggs + 1 Yolk1 Tablespoon Vanilla Extract
- Pour cooled chocolate mixture into the sugar/egg mixture and mix until combined.
- Sift in the flour and salt and gently mix until there are very few flour streaks left.¾ Cup (90g) All-Purpose Flour1 Teaspoon Fine Sea Salt
- Add chocolate chips and gently fold into the batter.1 ½ Cups (255g) Chocolate Chips
- Transfer batter to prepared baking pan and bake for 35 to 38 minutes. Do not overbake! Allow to cool completely at room temperature or in the fridge.
- To Decorate - Melt 1 cup of marshmallows in the microwave for about 20 to 30 seconds. It will puff up and become soft. Let stand for a minute and then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape across the brownies and repeat until the top is covered (see note below). Add edible eyeballs. Slice and enjoy!1 Cup (45g) Mini Marshmallows
Notes
- For the Marshmallow - You'll want to work quickly when working with the melted marshmallow. As it cools, it's harder to work with. You can pop it back in the microwave for 10 to 15 seconds to soften it again.
- You can drape the marshmallow web on top of the brownies before or after you cut them in pieces.
Bre says
Seriously, these are way too cute to eat!!
Lisa says
Thank you so much, Bre! So perfect for Halloween!
Lee-Ann Schewske says
Man, were these GOOD! This recipe is fail-proof, full-proof... gone - poof! A great recipe and a really fun way to spookify a traditional treat. I will be making these again and again. (Posting a pic on Insta, for sure!)
Lisa says
Oh my gosh, Lee-Ann! It makes me so happy to hear that you enjoyed these brownies!🥹 Thank you for your incredible review!