Caramel Stuffed Boo Brownies

Get creative with these deliciously spooky Caramel Stuffed Boo Brownies! They’re fudgy in texture, rich in flavour and topped with the cutest white chocolate marshmallow ghosts.

Caramel Stuffed Boo Brownies

My top tips for making Caramel Stuffed Boo Brownies

Here are a few tips to make sure your brownies turn out perfectly:

Homemade caramel sauce requires patience. Making homemade caramel can be a little tricky.

Use the right-sized baking tin. This recipe calls for an 8x8inch / 20x20cm square baking tin. Before you start, measure your baking tin and check that it is the same size. If you find that the baking tin you are using is smaller or bigger than 8x8inches, you will need to adjust the baking time accordingly. Smaller tin = increase baking time by 2-3 minutes. Bigger tin = decrease baking time by 2-3 minutes.

Brownies are best under-baked. Brownies will continue to cook and firm up as they cool down, so it’s always best to take them out the oven slightly under-baked. In my oven, I always bake brownies for 17 minutes at 180°C. I know they’re done when the top is no longer shiny, the edges have started to crack, and if I gently shake the baking tin, the brownies will wobble a little underneath.

Caramel Stuffed Boo Brownies

How to make white chocolate marshmallow ghosts

As well as looking super cute, the white chocolate ghosts are also super quick and easy to make!

Step 1. Place a large white marshmallow on top of the brownie.

Step 2. Use a teaspoon to coat the marshmallow in melted white chocolate. I used about 2 teaspoons per marshmallow.

Step 3. Pop in the fridge for 5 minutes to set

Step 4. Use a writing icing pen to draw two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

It’s as simple as that!

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Caramel Stuffed Boo Brownies (makes 12)

Ingredients


For the brownies:
150g unsalted butter
150g 70% dark chocolate
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour

For the caramel sauce:
100g granulated sugar
40g unsalted butter, soft at room temp and cut into chunks
100g heavy cream, room temp

For the white chocolate ghosts:
12 large white marshmallows
100g white chocolate
Chocolate writing icing – I used Cake Decor’s Milk Choco Writer pen.

Method

Start by making caramel sauce
  1. Heat the granulated sugar in a medium-sized saucepan over medium heat until the sugar has completely melted and turned into a thick golden-coloured liquid. Occasionally stir the sugar with a spatula to prevent it from burning on the bottom. You’ll need to be patient as this can take 10-15 minutes.
  2. Once you have a golden-coloured liquid with no lumps of sugar, remove the saucepan from the heat and stir in the butter. The mixture will bubble up so be careful.
  3. Now pour in the cream and stir through until fully combined.
  4. Pour into a bowl and place in the fridge to thicken and cool.
Now make the brownie mixture
  1. Preheat the oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.
  2. In a microwave-safe bowl break up the dark chocolate and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and foamy.
  4. Add the melted chocolate and flour and fold everything together until you have a thick chocolate mixture. 
Layer the brownies and bake
  1. Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  2. Take the caramel out of the fridge and pour this on top.
  3. Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  4. Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack.
  5. Leave to cool completely in the baking tin for at least 4 hours, or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for an hour.
Time to decorate
  1. Lift the brownies out of the tin using the greaseproof paper. Use a large knife to slice them into 12.
  2. Melt the white chocolate in the microwave in 30-second blasts, mixing after each, until completely smooth.
  3. Place a large white marshmallow on top of each brownie.
  4. Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  5. Use the writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Your Caramel Stuffed Boo Brownies will keep at room temperature, in an airtight container, for you to 3 days.

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