Halloween spider brownies

Ingredients:

• Cooking spray
• 1 cup premium flour
• 1/3 cup alkalized cocoa powder
• 220 g (1 cup) unsalted butter, cut into small pieces
• 450 g dark chocolate (72% cocoa or higher), chopped into small pieces
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• 4 large eggs
• 8 chocolate-coated Pokky sticks (Japanese sweets)
• 4 large malt balls
• 1 cup mini marshmallows
• 4 brown chocolate covered candies, such as M&M's
• Edible red glitter

Preparation:

1. Brownie.
   
   Position a rack in the center of the oven and preheat to 350°F (175°C). Generously spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray and line with parchment paper with a 2-inch (5 cm) overhang along the long sides. Spray the paper with cooking spray.
2. In a small bowl, combine flour and cocoa. Set aside.
3. Fill a medium saucepan with 2.5 cm of water. Bring to a boil, then reduce heat to low. Combine the butter and 220 g of chocolate in a medium heatproof bowl. Place the bowl over the saucepan of simmering water and heat, stirring, until smooth, about 6 minutes. Set the bowl aside, and reserve the saucepan with the water.
4. In a large bowl, vigorously whisk together the brown sugar, granulated sugar, vanilla, salt, and eggs until light and fluffy. Fold in the chocolate-butter mixture. Fold in the flour mixture. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 30–35 minutes. Let cool completely.
5. Chocolate coating.
   
   Meanwhile, bring the water in the saucepan back to a boil, then reduce the heat to low. Place another medium heatproof bowl on top, add the remaining dark chocolate, and heat, stirring, until melted, about 6 minutes.
6. Using the parchment tabs, remove the cooled brownie from the pan and place it on an inverted baking sheet. Trim the parchment so it's flush with the edge of the brownie.
7. Transfer 1/4 cup of melted chocolate to a small bowl and keep warm. Pour the remaining chocolate over the brownies and spread it out so it's evenly coated. Let it set.
8. Spiders decoration.
   
   Trim off the exposed ends of the glazed sticks (discard or eat), leaving only the chocolate-covered portions. Cut each chocolate-covered portion into 8 equal pieces. Working with two pieces at a time, dip one end of each small piece into the remaining melted chocolate and arrange them in pairs, securing them in a V shape. Repeat with the remaining pieces until you have a total of 32 pieces (these will be the legs of your 4 spiders). Refrigerate to set.
9. Trim the bottoms of the malt balls so they stand up straight. Set aside.
10. Microwave the marshmallows, stirring once or twice, until melted, about 30 seconds.
11. Marshmallow "Spiderweb".
    
    Working with your hands close to the brownie, dip your fingertips into the melted marshmallow. Press your fingers together lightly, then spread them apart, stretching the marshmallow strands. Carefully arrange them on top and along the sides of the brownie to create a web-like pattern.
12. Place the spiders on top of the marshmallow web. To do this, lay the cut balls cut-side down on the web. Place a chocolate drop in front of each malt ball, pressing lightly to adhere them to the chocolate. Place 4 pairs of legs on each side of the ball, pressing lightly to adhere them. Lightly sprinkle the spiders with red glitter. Cut the brownies into squares and serve.
13. Note
    
    Milk Pocky Sticks are a stick of crispy cookie covered in chocolate.
    
    When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.