Ingredients:

  • 115 g Unsalted Butter, cut into cubes
  • 170 g Dark Chocolate (70% cocoa minimum), coarsely chopped
  • 200 g Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 90 g All-Purpose Flour
  • 30 g Unsweetened Cocoa Powder
  • ½ tsp Fine Sea Salt
  • 115 g Unsalted Butter, softened (for glaze)
  • 450 g Powdered Sugar, sifted
  • 60 ml Heavy Cream
  • 1 tsp Vanilla Extract (for glaze)
  • ½ tsp Gel Food Colouring (Neon Green or Leaf Green)
  • 60 g Dark Melting Chocolate Wafers (for webs)

Instructions:

  1. Preheat oven to 175°C (350°F). Line an 8x8 inch baking tin with parchment paper, allowing overhang.
  2. In a saucepan over low heat, gently melt the butter and chopped dark chocolate together, stirring until smooth. Remove from heat immediately.
  3. Whisk the sugar into the warm chocolate mixture until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  5. Pour batter into the prepared tin. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist, fudgy crumbs. Cool fully in the tin on a wire rack (about 1 hour).
  6. For the glaze: Using a stand mixer, beat the softened butter on medium speed until light and fluffy (about 2 minutes).
  7. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating until smooth. Mix in the vanilla extract.
  8. Add the green gel food coloring until the shade is intensely vibrant and uniform.
  9. Spread the green glaze evenly over the cooled brownie slab using an offset spatula. Place the frosted brownies in the refrigerator for 20 minutes to firmly set the glaze.
  10. Remove the chilled brownie from the tin. Cut into 16 even 2x2 inch squares.
  11. Melt the chocolate wafers in a microwave-safe bowl until smooth. Transfer the melted chocolate to a small piping bag or Ziploc bag with a tiny corner snipped off.
  12. Working quickly, pipe 3–4 concentric circles of chocolate onto the center of each green brownie square.
  13. Immediately take a clean toothpick or skewer. Starting in the center, drag the toothpick outwards through the chocolate lines, moving toward the edge of the brownie. Repeat 4-6 times around the circle to create the signature spiderweb effect. Serve after letting them sit at room temperature for 15 minutes.