Halloween treats can be fun and festive without relying on a bowl full of candy. These Black Cocoa Pumpkin Spiderweb Brownies bring all the Halloween drama with their nearly black chocolate base and naturally orange pumpkin swirl—and underneath all that spooky goodness is a brownie made with thoughtfully chosen ingredients.

Black cocoa gives these brownies their deep, dark color and rich chocolate flavor, while pumpkin adds moisture and that unmistakable taste of fall. The pumpkin mixture is swirled right into the brownie batter to create a spiderweb effect, so every pan will look a little different. That’s part of the fun!

Make these for a Halloween gathering, an after-school treat, or simply because October deserves a really good brownie.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

❤️Why You’ll Love This Recipe

• They’re made for Halloween: The naturally dark brownies and orange pumpkin spiderweb give you plenty of Halloween fun without artificial food coloring.
• Rich and fudgy: Black cocoa and dark chocolate create a deep chocolate flavor, while almond flour and pumpkin help keep the brownies moist.
• Naturally gluten-free and dairy-free: No complicated substitutions are needed—the recipe was developed that way from the start.
• Lower in added sugar: Using a monk fruit-allulose blend keeps the brownies sweet while helping us stay mindful of the overall sugar load.
• They’re surprisingly simple: The spiderweb looks impressive, but you don’t need professional decorating skills to create it.

🌿Why Your Body Loves This Recipe

• Pumpkin contributes fiber, beta-carotene, and natural moisture while bringing classic fall flavor.
• Almond flour provides fat, protein, and fiber, giving these brownies a little more staying power than a traditional refined-flour brownie.
• Eggs provide protein and help create the brownies’ rich, fudgy structure.
• Cocoa contains naturally occurring plant compounds called flavanols in addition to providing deep chocolate flavor.
• Avocado oil is a neutral-tasting source of primarily unsaturated fats and works beautifully in dairy-free baking.
• Lower-sugar sweetening can reduce the amount of added sugar compared with a traditional brownie, though individual responses to sweeteners and carbohydrates can vary.

Recipe at a Glance

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Total Time: 50 minutes, plus cooling

Servings: 16 brownies

Ingredients:

For the Black Cocoa Brownies

• 1 cup fine blanched almond flour (I use Terrasoul)
• 1/2 cup unsweetened black cocoa powder (I use Anthony’s)
• 1/4 cup unsweetened natural cocoa powder (I use 365 Whole Foods Market)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 2 large eggs, room temperature
• 1/2 cup granulated monk fruit-allulose sweetener (I use Better Body Foods)
• 1/3 cup avocado oil (I use Chosen Foods)
• 1 teaspoon pure vanilla extract
• 1/3 cup dark chocolate chips, melted (I use Hu or Enjoy Life)

For the Pumpkin Spiderweb Swirl

• 1/2 cup pure pumpkin purée
• 1 large egg yolk
• 2 tablespoons granulated monk fruit-allulose sweetener
• 1 tablespoon almond flour
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• Pinch of fine sea salt

Instructions:

1. Prepare the pan. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the brownies from the pan after cooling.
2. Combine the dry ingredients. In a medium bowl, whisk together the almond flour, black cocoa powder, natural cocoa powder, baking powder, and sea salt. Set aside.
3. Mix the wet ingredients. In a separate large bowl, whisk the eggs and monk fruit-allulose sweetener until well combined. Add the avocado oil and vanilla and whisk again.
4. Add the chocolate. Allow the melted chocolate to cool slightly, then gradually whisk it into the egg mixture.
5. Make the brownie batter. Add the dry ingredients to the wet ingredients and stir just until combined. The batter will be thick.
6. Make the pumpkin mixture. In a small bowl, stir together the pumpkin purée, egg yolk, sweetener, almond flour, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
7. Fill the pan. Spread the brownie batter evenly into the prepared pan, reserving about 2 tablespoons of brownie batter for creating the spiderweb.
8. Create the spiderweb. Spoon or pipe the pumpkin mixture over the brownie batter in several concentric circles, beginning near the center and working outward. Thin the reserved brownie batter with a few drops of water if needed, then use it to define the dark spaces between the pumpkin circles.
9. Starting in the center, gently drag a toothpick or thin skewer outward through the circles toward the edge of the pan. Repeat around the brownie, wiping the toothpick between passes. For an especially defined web, alternate a few strokes from the outside toward the center.
10. Bake. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs. Avoid overbaking if you want a fudgy center.
11. Cool completely. Let the brownies cool in the pan before lifting them out using the parchment paper. For the cleanest cuts and best-defined spiderweb, chill briefly before slicing into 16 squares.

Recipe Notes:

1. Black cocoa matters: Black cocoa is what creates the dramatic Halloween color and gives these brownies their distinctive dark chocolate flavor. Natural cocoa is included alongside it to round out the chocolate flavor and support the texture of the brownies.
2. Check your chocolate: Choose chocolate chips that ideally have 70% or higher cacao. And that contain minimal ingredients: cacao/chocolate liquor, cocoa butter, cane or coconut sugar, and maybe vanilla.
3. About monk fruit-allulose blends: Brands vary considerably in sweetness. This recipe assumes a granulated blend designed to measure similarly to sugar. If yours is highly concentrated, don’t substitute it cup-for-cup.
4. Don’t use pumpkin pie filling: Look for 100% pure pumpkin purée. Pumpkin pie filling contains additional sweeteners and spices.
5. Creating the web: Don’t worry about perfection. The little variations created as you pull the toothpick through the pumpkin are what make the spiderweb interesting.
6. For fudgy brownies: Pull them from the oven when the center is set but a tester still has a few moist crumbs attached. They’ll continue to firm as they cool.
7. Storage: Store the cooled brownies in an airtight container in the refrigerator for up to 4 days. Because of the pumpkin swirl, I prefer refrigerating these rather than keeping them at room temperature.
8. A blood sugar-friendly reminder: “Blood sugar-friendly” doesn’t mean a food is carbohydrate-free or that everyone will respond to it the same way. Enjoy a portion that works for you and consider pairing your brownie with a meal or snack containing protein and fiber.