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VEGAN Halloween bake: 3 - 'Spiders & Webs' salted caramel and Biscoff brownie balls

Hehe. I mean seriously come on, how cute are these little dudes? I've made these brownie balls a lot over the last year but I think these are the cutest ones yet. After Halloween I think I'm going to keep sticking googly eyes on everything I bake? The salted caramel casing is really luxurious and a little bit different to normal. These are great for making with your kids as they involve some messy hand work when you roll the brownie into balls.


  • 1 bar vegan salted caramel chocolate (100g)

  • 1 bar vegan dark chocolate (100g)

  • 150g plain flour

  • 200g caster sugar

  • 30g cocoa powder

  • 70ml vegetable oil

  • 240ml almond milk

  • 1tsp vanilla essence / paste

  • Pinch of salt

  • 5tbsp Biscoff spread

  • Dark / white chocolate chips (optional)

  • 2 bars vegan salted caramel chocolate (200g)

  • 1 small bar vegan white chocolate

  • Edible eyes (Tesco yet again lol)

  • **the legs on the spiders are for decorative purposes only - they are not edible.


  1. Preheat your oven to 180 degrees.

  2. Melt down your 2 bars of vegan salted caramel chocolate in a bowl above boiling water - stir regularly (top tip: make sure the water doesn't touch the bottom of the bowl or the chocolate will burn - let the steam do the work)

  3. Meanwhile, in a large bowl sift together your flour, cocoa powder, caster sugar and salt and mix it all together.

  4. In a jug, add your milk, vegetable oil and vanilla - whisk it together and then pour it into the dry ingredients bit by bit.

  5. Carefully add your melted salted caramel chocolate into the mix and stir it all together.

  6. Mix together making sure you scrape down the sides - normally I would say fold it in to make sure you don't beat the air out of it, but you're going to end up mashing it all down anyway so it doesn't matter too much if you over-mix it.

  7. Add choc chips here if using.

  8. Line a brownie tin with grease proof paper and pour your brownie mix in.

  9. Blob your Biscoff spread on the top - no need to melt it beforehand as it will melt in the oven.

  10. Pop the brownie in to bake for 25-30 minutes.

  11. Take it out, leave it to cool on the side for about 10 minutes then pop it straight into the fridge for about 45 minutes.

  12. Take it out the fridge and let it stand at room temperature for about 10 minutes.

  13. Take the brownie out of the tin and put it into a large bowl.

  14. Using your hands, press and squeeze it all together so it’s a real dense dough and the Biscoff biscuits are crushed down. You can also use the back of a spoon/fork to really press it down.

  15. Wet your hands slightly (this will make the brownie mix easier to handle and a bit less messy!) roll the brownie into small balls.

  16. Melt down your bars of salted caramel chocolate and dunk your brownie balls in, making sure you cover them completely.

  17. Pop a sheet of greaseproof paper on a plate and pop the truffles on there. Drizzle over some melted white chocolate for the 'Web' ones.

  18. Pop your edible eyes on a spiders legs if using.

  19. Leave them in the fridge for about an hour or overnight if you can. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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