- 1 box Brownie Mix (including water, 1/2 cup oil and 2 eggs)
- 2 cups powdered sugar
- 1/4 cup butter, softened or melted
- 1 tsp. vanilla
- 2 T. milk
- 1/2 cup chocolate chips
- Black gumdrop
1. Preheat oven to 350 degrees. Place Grande Mold onto Medium Perforated Baking Sheet and set aside. Mix brownies according to box and spread into the Grande Mold. Bake for 18-24 minutes or until a toothpick inserted comes out clean.
2. While those are baking put the chocolate chips into a small resealable food storage plastic bag. Place the bag in hot water until the chocolate chips are completely melted. Frosting: You can use store bought frosting or you can make your own. I choose to make my own ... In the Mixing Bowl, beat the powdered sugar and butter. Add the milk and vanilla and keep beating to make a creamy frosting. If it's too dry, add a little bit of milk until its the right consistency.
3. When the brownie is completely cooled, invert it onto a platter. Spread the frosting on top. Now cut a very small opening on the corner of the bag full of chocolate. Use this like a pastry bag. To make the spiderweb, pipe the melted chocolate on frosting in a spiral pattern, starting at the center and keeping lines about 3/4 inch apart. Using a toothpick or knife, draw lines outward through the frosting, starting at center of brownie.
4. Cut gumdrop crosswise into thirds. Place small rounded end, rounded side up, on brownie for spider body. Cut 4 thin strips from each remaining gumdrop slice for legs; place on each side of spider body. *Recipe adapted for Demarle at Home from Pillsbury Magazine*