Spooky Spiderweb Brownies
The mother of all sweet Holidays is approaching REAL fast. As a classroom teacher I loved/dreaded Halloween. I loved dressing up as my kids' favorite storybook character and seeing their faces when they walked in the classroom door. I loved seeing their personalities come out through which costumes they chose.
I hated the abundance of candy everywhere. I am not a moderator--I can't have just a little bit of something, which means Halloween is super dangerous for me. I'm not a person who can have one mini peanut butter cup and call it a day. Even if I begin to feel sick, I won't feel satisfied until every last chocolate is gone. So every Halloween I was left with a daily sugar migraine and overall crappy energy levels. Not to mention the all consuming black hole of shame about "having no willpower."
Now that I'm no longer a classroom teacher, I can avoid candy a lot more easily, which is overall GREAT for my health (physical and mental). That said, I still wanted to partake in a little sweetness this time of year, so I created these Spooky Spiderweb Brownies. I used almond butter to give them the fudgey consistency.
To make the spiderwebs, I piped melted coconut manna on to the top of the brownies. I piped three to four concentric circles and then took a toothpick and ran the toothpick through the circles to make the sticky designs. They don't need to be perfect because you're going to rough them up anyway.
They are are a little healthier version of a favorite holiday treat. I hope you make these for your family this weekend while you're carving up your pumpkins.
What You'll Need:
1/4 cup creamy almond butter
1/4 cup coconut sugar
1/3 cup maple syrup
1/4 cup melted coconut oil
2 TBSP melted ghee
3/4 cup cocoa powder
1 TBSP pumpkin pie spice
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup almond flour
3/4 cup chocolate chips
2 TBSP coconut manna
What I Did:
Preheat oven to 325°F. Grease an 8x8 baking pan with your favorite baking spray or oil
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil and ghee until it resembles caramel.
Add cocoa powder, 1/4 cup at a time. Then whisk in vanilla, salt and eggs until all incorporated. Using a rubber spatula, fold in the almond flour and then the chocolate chips.
Pour the batter into the pan and smooth with the rubber spatula.
Bake for 25-35 minutes until a toothpick comes out clean.
Allow the brownies to cool for about 30 minutes, then melt the coconut manna and put in to a ziploc bag. Cut a tiny hole in the corner of the bag.
Pipe the manna on to the top of the brownies in concentric circles around the tops of the brownies. Use a toothpick to drag the edges of the circles together until you get spiderweb shapes.
Cut the brownies in to 16 pieces! Enjoy!
