For the Spiderweb Brownies: Prepare the brownie mix according to package directions, incorporating sour cream, oil, and eggs. Fold in chocolate chips. Bake in a greased 9x13 inch pan at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

While the brownies are cooling, whisk together powdered sugar and milk until smooth. Add black food coloring and stir until you achieve a dark grey or black color. Transfer the icing to a piping bag with a small round tip.

Pipe concentric circles of icing onto the cooled brownies. Then, use a toothpick to drag lines from the center outwards to create a spiderweb effect. Let set before cutting into squares.

For the Pumpkin Spice Churros: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

Remove from heat and stir in the flour all at once until a smooth ball forms. Return to low heat and cook, stirring constantly, for about 1 minute.

Transfer the dough to a large bowl. Let cool for a few minutes, then beat in the eggs one at a time until fully incorporated and smooth. Stir in the granulated sugar and pumpkin pie spice.

Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot to 375°F (190°C). Spoon the dough into a piping bag fitted with a large star tip. Carefully pipe lengths of dough into the hot oil, cutting them with scissors or a knife.

Fry the churros for 2-3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.

Brush the warm churros with melted butter and then roll them in cinnamon sugar.