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Two Sisters, Serial #16 and Spiderweb Swirl Fudgey Brownies

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Halloween is tomorrow (on a Friday this year–whoopee!). And you want to bake something that’s easy, quick, makes a splash and, most important, tastes good.

Well, Reading and Recipes has just the answer–Spiderweb Swirl Fudgey Brownies!

First of all, bookmark the brownie half of this recipe. It’s so easy and quick and rich you may want to whip up a batch of just the brownie part one night when you’re feeling the need for chocolate (just use a 5 x 7 pan and a shorter cooking time).

But don’t stop there today. Mix the pumpkin cream-cheese swirl and try your hand at piping. Go ahead–it’s not that hard. And if your spiderweb comes out a little lop-sided, who cares? I’ve seen lots of lop-sided spiderwebs, like the one that stuck to my head on the way out to the car this morning!

Then do the draggy knife thing, as few or as many times as you want. Go on–don’t be shy!

Into the oven, and there you have it–dessert for tomorrow night’s dinner or the school Halloween goodies table or the costume-party buffet.

Or turn out the front porch light, close the bedroom door, and curl up with a batch of these brownies and one of our stories. Two Sisters, Serial #16 tells of the climax to Brooke’s debutante ball experience (at least till next week)–give it a read or a listen.

And there are lots of other stories and chapters on this site, just in case you need more. It is a big plate of brownies.


spiderweb swirl brownies

Spiderweb Swirl Fudgey Brownies


10 Tablespoons unsalted butter

1 1/4 cups granulated sugar

1 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

Pumpkin spiderweb swirl:

2 ounces cream cheese, room temperature

1 egg yolk

2 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup pumpkin puree

spiderweb swirl fudge brownies

Preheat oven to 325 degrees. Spray an 9 inch cake pan with cooking spray, and set aside.

To make the brownies, add the butter, sugar, cocoa powder, and salt to a saucepan. Heat over medium heat, stirring frequently, until the butter is completely melted. Stir ingredients together until everything is incorporated. Allow this mixture to cool for about 5 minutes. Next, beat in the salt, vanilla, and eggs until well blended and the batter becomes smooth and shiny. Slowly stir in the flour until just mixed, careful not to overmix the batter. Pour the brownie batter into the prepared cake pan.

To make the pumpkin swirl, use a handheld mixer to beat together the cream cheese and egg yolk until light and fluffy. Beat in the sugar and cinnamon until all of the ingredients are well incorporated. Last, mix in the pumpkin puree. The mixture will be thin. Spoon this mixture into a pipping bag or zip-lock bag.* Carefully pipe the pumpkin mixture into circles onto the brownie batter. (You will have some leftover pumpkin batter.) Once you pipe all of the circles onto the brownie batter, drag a knife from the center of the brownie batter through each of the circles, creating a spiderweb effect.

Bake the brownies for 28-32 minutes, or until a toothpick inserted into the brownie batter comes out mostly clean. Remove the brownies from the oven and allow to cool completely in the pan before cutting. Cover and store leftovers at room temperature.

Makes 10-14 triangular brownies.

*To pipe the pumpkin batter using a zip-lock bag, simply cut the very tip of one of the corners of the bag. If the hole is too small, cut just a little more. You can keep cutting, but can’t add back. Once the hole is a good size, add the pumpkin batter into the bag, squeeze the batter towards the corner that you cut, and pipe away.

spiderweb swirl pumpkin brownies

{Adapted from Sally’s Baking Addiction}

Click below to listen to or read Serial #16 of “Two Sisters”.

Two Sisters, Serial #16, audio © Jeffrey Anderson

Two Sisters, Serial #16, text © Jeffrey Anderson


About Elaine

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