Fudgy Halloween caramel brownies stuffed with Cadbury Caramel bars and decorated as cute chocolate monsters. Fun spooky treats kids and adults will love!
Halloween Caramel Brownies
If you’re looking for the best Halloween brownie recipe, these Halloween Caramel Brownies are a must-bake this spooky season! They’re rich, fudgy, and packed with chunks of Cadbury Caramel bars, creating a gooey caramel centre that melts into the chocolate brownie base. Decorated as cute little monsters with candy eyes, these brownies are fun, festive, and perfect for kids and adults alike!
Whether you’re baking for a Halloween party, need a spooky dessert for school lunchboxes, or just want a fun Halloween baking idea, these brownies are for you! They’re quick, easy, and totally delicious, a chocolate lover’s dream with a Halloween twist!
Why You’ll Love These Halloween Caramel Brownies
- Fudgy & Gooey Texture– The perfect mix of fudgy chocolatey brownies and soft caramel centres.
- Fun to Decorate– Add candy eyes, chocolate drizzle, or spooky sprinkles to create your monster brownies!
- Kid-Friendly Recipe– A great bake to make with little ones for Halloween parties or after-school treats.
- Make-Ahead & Freezer Friendly– Store for up to 5 days or freeze for a ready-to-go Halloween dessert.
Ingredients
- 200g Dark chocolate- (70% cocoa or higher) Dark chocolate is the base of your brownie’s intense chocolate flavour. The high cocoa content adds richness and slight bitterness, balancing the sweetness of the sugar and white/milk chocolate add-ins. It also contributes to that gooey, fudgy texture when melted into the batter. (I have tried using milk chocolate before in the brownies and it creates a delicious brownie as well, so if you aren’t a huge dark chocolate lover feel free to use milk chocolate! However, dark chocolate in brownies isn’t bitter like you might think!
- 200g Unsalted butter- Butter provides moisture, richness, and structure. It helps create a dense, fudgy brownie. Using unsalted butter gives you control over the salt content in the final bake. (I have seen that people have had success using baking spread in brownies, I personally haven’t tested it though).
- 280g Caster sugar- Caster sugar sweetens the batter. It also contributes to the chewy texture by Caramelising slightly in the oven.
- 3 Large eggs- Eggs act as a binding agent, helping hold the batter together. They add richness and moisture while also trapping air during mixing, which contributes to a fudgy centre. Room-temperature eggs incorporate more evenly and create a smoother batter.
- 1 tsp Vanilla extract- Vanilla enhances the chocolate flavours and adds depth. It’s a small amount, but it rounds out the taste and makes the overall brownie more aromatic and well-balanced.
- 100g Plain flour- Flour provides the structure in brownies. Using less flour keeps the brownies soft and fudgy instead of cakey. This lower flour-to-fat ratio is key to that rich texture.
- 50g Cocoa powder- Cocoa powder boosts the intensity of chocolate flavour and gives the brownies a deeper colour. It also helps absorb some of the moisture to keep the texture dense without drying them out.
- 50ml Double Cream- Double cream adds luxurious richness and moisture. It contributes to the velvety texture and makes the brownies feel extra indulgent. This is one of the secret ingredients that sets your brownies apart!
- 30g Golden Syrup- Golden syrup helps create a chewy, moist texture and adds a subtle caramel-like sweetness. It also helps keep the brownies soft for longer and adds shine to the top.
- ½ tsp Salt- Salt is essential for balancing the sweetness and enhancing the flavour of chocolate. Just a small amount brings out the richness and prevents the brownies from tasting one-dimensional.
- Cadbury Caramel Bars- Adds chunks of caramel in every bite!
- 200g Milk Chocolate- Delicious layer of chocolate snap, creates the perfect contrast with the fudgy brownie.
- 200g White Chocolate- Easy to colour into different colours to create fun colourful monsters.
- Edible Eyes- Adds to the fun halloween vibes, these are perfect to create fun brownie monsters.
Tips & Tricks
- Use real butter but you can use baking spread if you’d like!
- Don’t over bake- slightly underdone = fudgier
- Mixing- When mixing your brownies, whisk the eggs and sugar until light and fluffy. Fold in the rest of your ingredients until just in cooperated. Over-mixing can affect your batter and affect the bake time.
- Melt the butter with chocolate for a silky brownie base.
- Re-fridgerate your brownies overnight or for a few hours. This is a MUST for the best fudgy brownies!
- Use good-quality chocolate for the richest flavour. Use high-quality chocolate bars instead of chips for the best melt and flavour.
- Chill before cutting for clean, bakery-style slices.
- I made my brownies thick as I love a chunky brownie but you could use a bigger tray and make the brownies thinner! Just keep an eye on the baking time and take them out when they have a slight wobble!
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate gives a deeper flavour.
How do I get fudgy brownies instead of cakey ones?
For fudgy brownies, use less flour, more fat (like butter and chocolate) and use the special ingredient Cream! don’t over-bake. This recipe is designed to be extra rich, fudgy and gooey!
Can I use chocolate chips instead of chopped chocolate?
Yes! Chocolate chips work well, but chopped chocolate creates larger, meltier pockets. Use what you have on hand, but go for high-quality chocolate for the best flavour.
Why is my brownie top not shiny or crackly?
The shiny, crackly top comes from dissolving sugar into the eggs and warm chocolate mixture. Whisk the sugar and your eggs for several minutes. then add your chocolate in while it is still warm to help achieve that bakery-style top.
Can I make these brownies ahead of time?
Absolutely! These brownies keep well at room temperature for up to 4 days, or can be frozen for up to 2 months. Let them cool completely before storing in an airtight container.
How do I store leftover brownies?
Store cooled brownies in an airtight container at room temperature for 3–4 days, or in the fridge for up to a week. For extra freshness, wrap individual squares in clingfilm or foil.
Can I freeze these brownies?
Yes! Once cooled and cut, wrap each brownie tightly and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.
Can I use another caramel chocolate?
Yes! You can swap Cadbury Caramel for Galaxy Caramel or Rolos for the same gooey effect.
Recommended Equipment/Ingredients
- Electric hand whisk
- Stand mixer
- Cocoa Powder
- Vanilla
- Baking Tin 9 inch square tin (Use code BITEOFBAKES for 20% off!)
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These Halloween Caramel Brownies are the ultimate spooky dessert, rich, fudgy, and filled with gooey caramel that makes every bite extra delicious. Whether you’re hosting a Halloween party, baking with the kids, or simply want a fun and festive treat, these brownies are sure to be a hit. Simple to make, spooky to look at, and absolutely delicious, this is one Halloween bake you’ll make again and again!
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Caramel Brownies
Ingredients
- 200g Dark Chocolate
- 200g Unsalted Butter
- 280g Caster Sugar
- 3 Medium Eggs (50g Each).
- 100g Plain Flour
- 50g Cocoa Powder
- 30g Golden Syrup
- 50ml Double Cream
- 1 tsp Vanilla
- 1/2 tsp Salt
- 360g 2 Cadbury Caramel Bars
- 200g Milk Chocolate (Decoration).
- 200g White Chocolate (Decoration).
- Food Colouring (Optional).
- 20 Edible Eyes
Instructions
- Pre-heat your oven (Gas mark 4/ 180c) and line an 9×9 inch baking tin with baking paper/ parchment paper.
- Melt the butter and dark chocolate together in the microwave in short bursts. Stir until smooth, then let cool slightly. (This may take 2-3 minutes).
- In a separate bowl (I recommend using a stand mixer but an electric hand whisk will work too). Add in your sugar and eggs and whisk on high for 10 minutes until the mixture is light and fluffy.
- Pour your melted chocolate/butter mixture into the egg mixture. (If using a stand mixer, change to a paddle attachment. If using an electric hand whisk, change to a spatula and fold the melted mixture in). Mix the chocolate mixture with the egg mixture on a low speed until in-cooperated.
- Add in your vanilla, double cream , golden syrup and sift in the flour, cocoa powder, and salt. Gently fold until just combined. Don’t over-mix!
- Pour half of your batter into your lined tin, add your caramel bars and cover with the rest of your brownie batter, smooth over and bake for 30-35 minutes, or until the edges are set but the centre is still soft. Don’t over-bake, your brownies will have a slight wobble in the middle. Mine usually take 30 minutes.
- Allow your brownie to cool down for 10 minutes, melt your milk chocolate and pour over your brownie and spread it our evenly.
- Refrigerate for 3 hours or preferably overnight! This will make your brownies fudgy and delicious!
- Once set, slice into 8-10 slices.
- Melt your white chocolate in a microwaveable bowl in short bursts, stiring each time until fully melted.
- If you're using food colouring, add this now and mix until combined. If using multiple colours, separate your chocolate into different bowls for each colour!
- Dip half of the brownie slice in chocolate and place on a lined baking tray, add two edible eyes and set in the fridge!
- Enjoy! x
Notes
- These brownies keep well at room temperature for up to 4 days, or can be frozen for up to 2 months. Let them cool completely before storing in an airtight container.
- These brownies can be frozen. Once cooled and cut, wrap each brownie tightly and freeze for up to 2 months. Thaw at room temp or microwave for a quick treat.