Brownie Spiders

A simple two bite brownie base makes for the most adorable Halloween treat! My niece and I made these for her to enjoy this Halloween, they are easy and fun for little ones to participate in!

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Since the climax of Spooky Season is almost upon us, it was only fitting that I get into the kitchen with my 5 year old niece to create something perfect for the season! The little loves chocolate anything, so when I saw a photo of spiders made out of storebought 2-bite brownies and pretzels I thought it would be a great activity, especially if we made the brownies from scratch. Armed with measuring spoons and a keen eye on my food scale, I pretty much let her go to work, only taking over for the "hot" parts like putting the pan in the oven and taking the big ceramic bowl out of the microwave.

Just like when I taught Home Economics, the act of putting together the recipe was only part of the lesson. Having already broken the pretzels into "leggy" bits, she busied herself with sorting piles of 8 - because, as she proudly declared: "you know spiders have 8 legs". When telling her about baking powder's function (she was fascinated that these puffed up like mini mushroom clouds in their tins) we got into a discussion about pressure release, leading into volcanoes. It's never a dull moment when she's around! 

As far as assembly goes, I actually suggest going with pretzel sticks if you can find them, rather than the knot-style ones, and the thinner the better. A 2-bite brownie does not offer a lot of real estate to attach legs to! If you can't get the candy eyes (or, like me, if you run out of them), use mini M&Ms, Reeses Pieces, or chocolate chips!

Brownie Spiders

Serves 12

50g unsweetened non-dairy milk (I used oat)

35g non-dairy yogurt

45g chopped dark chocolate

25g vegan butter or coconut oil

120g sugar

60g whole wheat pastry flour

1 scoop Naked Shake Vanilla or Chocolate (optional, substitute 3 tbsp more flour)

30g Dutch Process cocoa

1/4 tsp baking powder

pinch salt

48 pretzel sticks, broken in half

frosting or nut butter of choice 

24 candy eyes, mini M&Ms or chocolate chips

1. Heat the oven to 325F and grease a mini-muffin tin
2. In a microwave safe bowl, combine the milk, yogurt, chocolate, butter and sugar. Microwave until just beginning to bubble.
3. Stir well and set aside.
4. In another bowl, whisk together the flour, protein shake, cocoa, baking powder and salt until well combined.
5. Add the dry ingredients to the melted ingredients and stir to combine well.
6. Scoop into the prepared mini muffin tins and bake for 15-17 minutes.
7. Cool in the tin at least 10 minutes, then remove onto a plate or serving board.
8. Stick 8 pretzel pieces into the side of the brownie, then use frosting or nut butter to attach the eyes.
9. Serve immediately or store at cool room temperature up to 3 days