These easy gluten-free marshmallow spider web brownies are chewy, delicious, and the perfect treat for Halloween!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Spider web brownies are the best treat to bring to any Halloween party. People will love that these chewy brownies are allergy-friendly because it's gluten-free, and enjoy the chocolatey goodness. These are chewy brownies from scratch, but I do have a boxed brownie hack down below that you can check out if you're pinched for time! Homemade brownies are great, but sometimes it's nice to make something quick.
If you're looking for more gluten-free chocolate recipes like my spider web brownies, check out my gluten-free peanut butter cookies with chocolate and my fudgy gluten-free brownie cookies.
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What makes these brownies so delicious?
These brownies are gooey, moist, and topped with delicious sweet marshmallows. Is there anything better than that combo?
Reasons to Make This Halloween Treat
- Easy recipe - this recipe really doesn't have a lot of frills. It's a simple brownie bar recipe topped with melted marshmallows and Halloween sprinkles.
- It's festive - everyone will love this creative take on gluten-free brownies! It's perfect for after-school snacks and Halloween parties. Kids also love making these brownies!
- Allergy-friendly - this recipe is also gluten-free and can easily be made dairy-free. A win for anyone who is allergic to gluten or dairy.
How To Make The Best Brownies
- Beat eggs and sugar - before adding any other ingredients to the brownies, make sure to whisk the eggs and sugar for at least 3 minutes on high speed or vigorously with a whisk. That will give you a crackly top on the brownies.
- Don't overbake - overbaking the brownies will make them too crumbly and dry. Only bake for 20 to 25 minutes to avoid overbaking.
- Line the pan - line the 8x8 square baking pan with parchment paper to easily remove the brownies after baking.
Ingredient Notes
- Espresso Powder - the espresso powder brings out the rich chocolate flavor. You can't taste the coffee at all! This is an optional ingredient. King Arthur makes a great espresso powder.
- Dark Chocolate - I prefer a Lindt 70% dark chocolate bar for baking.
- Gluten-Free Flour - I use King Arthur Measure-for-Measure gluten-free flour for this recipe. It is the only flour I've tested for this recipe so far.
- Dark Cocoa Powder - Use unsweetened dark cocoa powder.
See recipe card for quantities.
Instructions
How to make the brownie batter
Preheat the oven to 350 and line an 8x8 baking pan with parchment paper and grease the sides.
Combine gluten-free flour, cocoa powder, and salt in a separate bowl. These are your dry ingredients. Set aside.
Beat the eggs and granulated sugar together vigorously for at least 3 minutes using a standing mixer or a handheld whisk.
Melt the butter and dark chocolate in the microwave on high for 2 minutes. Stir the chocolate mixture until smooth and pour into the egg and sugar mixture. Add the vanilla extract. Stir to combine.
Add the dry ingredients to the brownie batter mixture and beat until there are no flour pockets left.
Pour the brownie batter into the prepared baking pan and bake in the oven for 20 - 25 minutes or until a toothpick comes out clean.
Let the brownies cool completely before lifting them out of the pan using the parchment paper edges.
How to make the spider webs
Melt the marshmallows and butter in a medium bowl that is microwave-safe for 1 minute on high.
Take the bowl and stir until the marshmallows and butter are combined.
Assembly
Lay the uncut brownies on a sheet of parchment paper.
Use your fingers to stretch the melted marshmallow mixture until it becomes stringy.
Layer the strings on top of the brownies until it looks super spooky.
Top with Halloween sprinkles.
Cut using a sharp warm knife. It helps to grease the knife before cutting to prevent any sticking.
Hint: I use cooking spray to grease the knife before cutting the brownies.
Substitutions
- Butter - use vegan butter instead of regular butter to make a dairy-free brownie.
- Vanilla extract - use almond extract instead of vanilla extract.
Variations
- Plastic spiders - add plastic spiders on top of the brownies. Just make sure not to eat a spooky spider!
- White chocolate chips - add white chocolate chips or any kind of chocolate chips to the brownie batter before baking.
- Brownie mix- use a box brownie mix instead of my recipe and top with the marshmallow spiderwebs. A box of brownie mix is a great option if you're in a pinch!
See one of my other favorite brownie recipes here!
Equipment
Storage
Store the spider web brownies in an airtight container at room temperature for up to three days.
To freeze, wrap the brownies in plastic wrap and seal them in a freezer-safe container for up to three months. Let the brownies come to room temperature overnight to defrost.
A Note on Gluten-Free Flour
I prefer using King Arthur Measure-for-Measure gluten-free flour for this recipe. It's the only one I use for most of my brownie recipes, but Cup4Cup is a great option, too. I don't recommend Bob's Red Mill for this recipe. Some of my recipes don't turn out when I use that flour.
Top tip
Let the marshmallow mixture cool down a bit before using your hands to make spiderwebs.
FAQ
They can be either! I prefer my brownies gooey. These brownies are gooey and moist.
No baking powder is required for these dense and delicious brownies with spider webs.
Easy Marshmallow Spider Web Brownies (gluten-free)
Equipment
- 8x8 brownie pan
- Whisk or electric mixer
- Microwave-safe bowls
- Rubber spatula
Ingredients
Brownies
- 1 teaspoon espresso powder
- 3.5 ounces dark chocolate
- 7 tablespoons unsalted butter
- 2 eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup gluten-free flour
- 1 tablespoon unsweetened cocoa powder
Spider webs
- 2 cups plain marshmallows
- 1 tablespoon unsalted butter
Instructions
How to make the brownie batter
- Preheat the oven to 350 and line an 8x8 baking pan with parchment paper and grease the sides.
- Combine gluten-free flour, cocoa powder, and salt in a separate bowl. These are your dry ingredients. Set aside.
- Beat the eggs and granulated sugar together vigorously for at least 3 minutes using a standing mixer or a handheld whisk.
- Melt the butter and dark chocolate in the microwave on high for 2 minutes. Stir the chocolate mixture until smooth and pour into the egg and sugar mixture. Add the vanilla extract. Stir to combine.
- Add the dry ingredients to the brownie batter mixture and beat until there are no flour pockets left.
- Pour the brownie batter into the prepared baking pan and bake in the oven for 20 - 25 minutes or until a toothpick comes out clean.
- Let the brownies cool completely before lifting them out of the pan using the parchment paper edges.
How to make the spider webs
- Melt the marshmallows and butter in a bowl that is microwave-safe for 1 minute on high.
- Take the bowl and stir until the marshmallows and butter are combined.
Assembly
- Lay the uncut brownies on a sheet of parchment paper.
- Use your fingers to stretch the melted marshmallow mixture until it becomes stringy.
- Layer the strings on top of the brownies until it looks super spooky.
- Top with Halloween sprinkles.
- Cut using a sharp warm knife. It helps to grease the knife before cutting to prevent any sticking.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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