Midnight Potion Brownies
By Jessie
Updated: October 19, 2026
Rate This Recipe
By: Jessie
Updated: October 19, 2026
Rate This Recipe:
Meet your new favourite Halloween bake… Midnight Potion Brownies! These little chocolate brownie cups are filled with a sweet and tangy blackberry ‘potion’, topped with silky chocolate ganache and finished with spooky Halloween sprinkles. They’re the perfect mix of rich, chocolatey and fruity, with a little bit of Halloween magic thrown in!
Your Ingredients List
- Dark chocolate: The base of your brownies to make them chocolatey and indulgent. Dark chocolate is also used to make the ganache swirl on top. Choose 70% dark chocolate for a rich and intense flavour that’s not overly sweet.
- Unsalted butter: Adds richness and gives the brownies a gooey, fudgy texture.
- Eggs: Gives the brownies structure, rise and richness.
- Caster sugar: Sweetens the brownies while locking in moisture. The sugar and eggs are whisked together to create a glossy, crackly top on your brownies.
- Cocoa powder: Deepens the chocolate flavour, improves fudginess and makes the brownies extra rich.
- Self-raising flour: Gives the brownie cups just enough lift to create sturdy little cases for the filling.
- Milk chocolate: Combined with dark chocolate to make the silky ganache piped on top.
- Double cream: Creates a smooth, rich ganache that’s perfect for whipping and piping.
- Blackberries: Used to make the ‘potion’ filling for your brownies! Fresh or frozen berries both work well.
- Lemon juice: Combined with the blackberries to brighten the berry flavour.
- Cornflour: Thickens the blackberry filling so it stays neatly inside the brownie cups rather than running everywhere.
- Decorative bits-and-bobs: Gather Halloween sprinkles and edible glitter to add a touch of magic to your Midnight Potion Brownies.
RECIPE AT A GLANCE
TASTE
Rich dark chocolate brownies, sweet and tangy blackberry filling, and silky chocolate ganache. The fruity centre cuts through the richness for the perfect balance.
TEXTURE
Fudgy brownie cups, a thick and jammy blackberry centre, and swirls of light, silky chocolate ganache.
SKILL
Easy! A few simple steps and lots of fun with the spooky decorations.
SERVES
Makes 12 brownie cups.
How To Make Midnight Potion Brownies
Step 1: Whip up the brownie mixture
The brownie mixture comes together in four really easy steps:
- Melt the chocolate and butter: Break up your dark chocolate into a bowl and add the butter. Melt in the microwave until smooth and glossy – this will take 60-90 seconds. Just stop and stir every now and then so it doesn’t burn.
- Whisk the eggs and sugar: You’re looking for a thick, foamy, bubbly mixture. This bit is what gives the brownies that shiny, crackly, paper-thin top.
- Stir the dry ingredients: In a separate bowl, whisk your flour and cocoa powder together.
- Combine all three mixtures: Add the dry ingredients and the melted chocolate mixture to the whisked eggs. Fold gently until the glossy brownie mixture comes together (this is my favourite part when making brownies!).
Step 2: Bake & shape
Once your brownie mixture is ready, divide it between a greased 12-hole cupcake tin. I like to use a cookie scoop for even measurements. Then bake for 12–14 minutes. They should look puffed up, crackly on top and a little bit fudgy still in the middle.
Now for the fun part, shaping the brownies into cups! While they’re still hot, press down the centres with the back of a spoon or small cookie scoop. The sound the brownie makes as it deflates is soooo satisfying! Now pop them in the fridge to cool and firm up. This will take roughly two hours, which gives you plenty of time to crack on with the next steps.
Step 3: Make the chocolate ganache and blackberry potion
Time to whip up some magic! The chocolate ganache is as simple as melting everything together in the microwave until silky smooth, then popping it in the fridge to set. Once set, use an electric whisk to whip it until thick, fluffy and glossy.
For our purple berry potion, simmer the blackberries with sugar and lemon juice until juicy, then stir through a little cornflour to turn it into a thick, glossy filling. It’s the perfect spooky shade of purple!
Step 4: Assemble your Midnight Potion Brownies
Time to bring these little potions to life! Spoon the purple blackberry filling into each brownie cup, then pipe a swirl of chocolate ganache on top. Finish with silver and gold sprinkles, a dusting of edible glitter and your favourite spooky decorations. Bats, ghosts, pumpkins… This is where you can really have fun and give each brownie its own little touch of Halloween magic.
Flavour ideas to switch up the ‘potion’ filling
Fancy experimenting with your potion? There are lots of delicious fillings you could use instead of blackberry:
- Swap the blackberries for raspberries or blueberries for a fruity twist
- Try pistachio cream for a nutty filling with a fun, spooky green colour.
- Melted Biscoff is another delicious option if you fancy something sweet and caramelised.
Recipe FAQ’s
I recommend using a 12-hole metal cupcake tin to make these brownie cups. A standard muffin tin may also work, but the brownie cups could turn out a little deeper.
The trick is to cook the filling until it thickens and turns glossy after adding the cornflour mixture. Let it cool completely before spooning it into the brownie cups, as it will thicken further as it cools.
Pour in 2 tablespoons of cold double cream and whisk to combine. It should come back together into a smooth and shiny ganache. Repeat if needed.
Yes! You can bake and shape the brownie cups a day ahead, then store them in an airtight container once completely cool. The blackberry filling and ganache can also be prepared in advance and refrigerated separately. For the best finish, assemble and decorate the brownies on the day you’re serving them.
Make sure you grease each hole generously with butter to help the brownies release easily once cooled. Run a knife around the outside edge to peel the brownie away from the tin, then slide it underneath to pop out each cup.
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Midnight Potion Brownies
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Print Pin Rate this RecipeIngredients
For the brownie cups:
- 150 grams 70% dark chocolate
- 150 grams Unsalted butter
- 220 grams Caster sugar
- 2 Eggs room temperature
- 130 grams Self raising flour
- 20 grams Cocoa powder
For the chocolate ganache:
- 75 grams 70% Dark chocolate
- 75 grams Milk chocolate
- 150 millilitres Double cream
- 40 grams Unsalted butter
- 0.5 teaspoon Salt
For the blackberry 'potion' filling:
- 200 grams Blackberries fresh or frozen
- 50 grams Caster sugar
- 0.5 Lemon juice only
- 1 teaspoon Cornflour
For the midnight potion decorations:
- Silver and gold sprinkles
- Edible glitter spray/dust
- Halloween edible decorations e.g. bats, ghosts, pumpkins
Instructions
- Preheat the oven to 180°C fan / 200°C conventional and generously grease a 12-hole cupcake tray with butter.
- Finely chop the dark chocolate and place in a microwave-safe bowl. Add the butter. Microwave for 60 seconds or until fully melted. Stir to combine, then set aside and leave to cool.150 grams 70% dark chocolate , 150 grams Unsalted butter
- Meanwhile, whisk the sugar and eggs together for 1-2 minutes until thick, pale in colour and foamy. If you lift the whisk up, the mixture should fall off the whisk in a ribbon-like continuous stream.220 grams Caster sugar, 2 Eggs
- Whisk the flour and cocoa powder together until well combined.130 grams Self raising flour, 20 grams Cocoa powder
- Pour the chocolate mixture into the whisked eggs. Add the dry ingredients. Fold the mixture together in a figure-of-eight motion until just combined.
- Use a cookie scoop or spoon to fill each hole of the baking tin with brownie mixture. Bake for 12-14 minutes.
- Remove the brownies from the oven and immediately use a scoop, the back of a spoon, or the base of a small jar to press the brownies into a cup shape.
- Refrigerate for 2 hours, or until cool and set.
Meanwhile, prepare the chocolate ganache:
- Very finely chop both chocolates and place it in a microwave-safe bowl. Add the cream and butter.75 grams 70% Dark chocolate, 75 grams Milk chocolate, 150 millilitres Double cream, 40 grams Unsalted butter
- Microwave for 60 seconds then give the bowl a swirl. Microwave for another 30 seconds until the chocolate is melting and the cream is piping hot.
- Once you reach this stage, add the salt and stir the mixture until all the chocolate melts and the ganache is smooth and glossy.0.5 teaspoon Salt
- Cover with cling film and refrigerate for 1 hour or until set.
Whilst the ganache sets, make the blackberry 'potion' filling:
- Combine the blackberries, sugar and lemon juice in a saucepan. Place over medium heat and cook for 5 minutes, until the berries break down and the mixture is juicy. Stir now and then.200 grams Blackberries, 50 grams Caster sugar, 0.5 Lemon
- Stir the cornflour with 1 tablespoon of water until smooth. Then pour into the saucepan and stir the blackberry mixture for 5 minutes, until bubbling, thick, and glossy. Remove from the heat and leave to cool.1 teaspoon Cornflour
Assemble the midnight potion brownies:
- Remove the brownie cups from the fridge. Run a knife around the outside of each cup to loosen and carefully remove from the tin.
- Remove the chocolate ganache from the fridge. Using an electric whisk, beat the ganache for a minute until thick, fluffy and glossy. Spoon into a piping bag fitted wth a star nozzle.
- Fill each brownie cup with your blackberry potion.
- Pipe a swirl of ganache on top.
- Finish with your spooky decorations!Silver and gold sprinkles, Edible glitter spray/dust, Halloween edible decorations
