1. Preheat oven to 350°F and grease a 9-inch tart pan, placing it on a baking sheet.

2. Cream butter and sugar until fluffy, then beat in egg, vanilla, cocoa powder, and salt.

3. Alternate adding flour and milk until batter is smooth. Add black coloring until very dark.

4. Spread into prepared pan. Bake 14–16 minutes or until toothpick comes out clean. Cool completely.

5. Melt butter and mix with powdered sugar and mint extract. Add water a teaspoon at a time until spreadable.

6. Divide filling into three bowls. Tint orange, green, and purple. Transfer to piping bags.

7. Pipe colored rings onto cooled brownie. Cover with parchment and press lightly to smooth.

8. Melt chocolate chips with butter until smooth. Stir in black coloring. Pour glaze over filling.

9. Melt candy melts separately and pipe circles over glaze. Drag a toothpick outward to form a web.

10. Refrigerate until firm, preferably overnight. Gently push from tart pan bottom to release. Allow to soften slightly before slicing.