Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!

Caramel Stuffed Boo Brownies

Reasons to love these Ghost Brownies

  • The cute ghosts are frightfully easy to make
  • Fudgy brownie texture
  • What lurks beneath? Salted caramel sauce!
  • Perfect for Halloween parties or a spooky dessert
Caramel Stuffed Boo Brownies

Tips for making the salted caramel sauce

These Ghost Brownies are layered with salted caramel sauce for extra indulgence. I love how the caramel oozes out of the brownie and looks deliciously spooky. Layering the brownies with caramel sauce is an optional addition but trust me, it’s 100% worth the extra effort.

Making salted caramel sauce from scratch can be tricky, but after all the trial and error I’ve experienced, I’m hoping these tips that I’ve learnt will make things easier for you:

  1. Use a light-coloured stainless steel saucepan – it will heat more evenly and the light colour means you’ll notice the caramels precise colour changes.
  2. Use white granulated sugar – the sugar crystals are bigger than finer sugars like caster sugar, so it’s less likely to burn.
  3. Watch the sugar at all times – don’t be tempted to multitask when you’re melting the sugar, it can change and burn very quickly. Stay by the saucepan and watch it the whole time.
  4. Stir continuously – prevent the sugar from burning by using a wooden spoon or rubber spatula to move it around the saucepan so it doesn’t stick to the bottom or sides.
  5. Use a whisk to stir in the butter and cream –this is the easiest and quickest way to incorporate the ingredients. Just be careful of any hot caramel splashes.
  6. Let it cool and thicken – pour the sauce into a bowl and place in the fridge for at least 1-2 hours to thicken. You should be able to spoon the caramel onto the brownies, rather than pour it on.
salted caramel sauce
salted caramel brownies
salted caramel sauce filled brownies

How to make the ghosts

Cute, spooky and simple, here’s an overview of how to make the white chocolate ghosts for your Ghost Brownies:

  1. Place a large white marshmallow on top of the brownie.
  2. Use a teaspoon to coat the marshmallow in melted white chocolate.
  3. Place in the fridge for 5 minutes to set.
  4. Draw on two dots for the eyes and an oval for the mouth. I used Cake Decor’s Milk Choco Writer pen.

Recipe troubleshooting

  • What baking tin should I use? This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.
  • How do I know when to take the brownies out of the oven? The top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, there should be a slight wobble.
  • Do I have to let the brownies cool completely? Yes, this will make them set and turn fudgy. Slice them whilst warm and they will fall apart and be too gooey.
  • My brownies were dry and over-baked, what happened? The brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.

Ingredients & Equipments used to make Ghost Brownies


Ghost Brownies

Get creative with these deliciously spooky Ghost Brownies, filled with a secret layer of homemade salted caramel sauce!
5 from 1 vote
Prep Time 1 hr 40 mins
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Cuisine Baking, Halloween
Servings 12

Ingredients
  

For the brownies

  • 150 g Unsalted butter chopped into chunks
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour

For the salted caramel sauce

  • 100 g Granulated sugar
  • 40 g Unsalted butter at room temperature and chopped into chunks
  • 100 g Double cream at room temperature
  • 0.5 tsp Salt

For the ghosts

Instructions
 

Start by making the salted caramel sauce

  • Place the granulated sugar into a medium-sized stainless steel saucepan and set over a medium-low heat on the hob.
  • Use a wooden spoon or silicone spatula to continuously stir the sugar until it gradually starts to melt. The sugar will initially clump-up before turning into a clear liquid, and then finally into an amber-coloured golden liquid. Be patient as this can take between 5-10 minutes.
  • Remove the saucepan from the heat and immediately add the butter, use a whisk to stir it into the melted sugar. The mixture will bubble up so be careful of hot caramel splashes.
  • Now pour in the cream and again use the whisk to stir it through. Finally, stir through the salt.
    The caramel should be smooth, golden in colour and the consistency should coat the back of a spoon.
  • Pour the caramel into a bowl and refrigerate for 1-2 hours or until the consistency is thick but not solid.

Now make the brownie mixture

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold everything together until it comes together into a thick brownie mixture.

Layer and bake the brownies

  • Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
  • Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
  • Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
  • Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
  • 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 two hours.

Decorate with white chocolate ghosts

  • Break up the white chocolate into a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth.
  • Lift the brownies out of the tin and slice them into 12.
  • Place a marshmallow on top of each brownie.
  • Use a teaspoon to coat the marshmallows in melted white chocolate. Place in the fridge to set for 5 minutes.
  • Use the chocolate writing icing to draw two dots for the eyes and an oval for the mouth, on each marshmallow to make the ghost face.

Notes

Your Ghost Brownies will keep at room temperature, in an airtight container, for you to 3 days.
 
Keyword brownies, Butter, Caramel, Caster sugar, dark chocolate, Eggs, Flour, White chocolate

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Kinder Bueno Brownies

You are going to LOVE these Kinder Bueno Brownies – they’re layered with Bueno bars, filled with chunks of Kinder Chocolate and have a super fudgy texture!

Kinder Bueno Brownies

After my Kinder Cookies proved to be a big hit with you guys, sharing a Kinder Bueno Brownie recipe was a no-brainer. I’ve used a mix of Kinder Bueno White, Kinder Bueno Milk AND chunks of classic Kinder Chocolate – each bite is a Kinder flavour explosion!

Reasons to love these Kinder Bueno Brownies

  • Fudgy and gooey in the middle
  • Layered with Kinder Bueno bars
  • Filled with chunks of Kinder Chocolate
  • Finished with a white and milk chocolate drizzle

Kinder brownies

How to make Kinder Bueno Brownies (in a nutshell)

  1. Make the chocolate brownie mixture
  2. Fold in chunks of Kinder Chocolate
  3. Pour half the mixture into the baking tin
  4. Place Kinder Bueno bars on top
  5. Spread the remaining mixture on top
  6. Bake for 18-20 minutes

It’s as simple as that! Find the detailed recipe at the bottom of this post 😊

Read these top tips before you start

  1. Use good quality 70% dark chocolate
    I can’t stress this enough! The type of dark chocolate you use really can make or break these Kinder Bueno Brownies. My favourite is  Lindt Excellence 70% Dark Chocolate, it gives you a fudgy brownie texture and isn’t too sweet, or on the flip side, too bitter.
  2. Whisk the eggs and sugar really well
    For a crinkly brownie top, whisk the sugar and eggs for 60-90 seconds until pale in colour, thick and foamy.
  3. Under-baked brownies = fudgy texture
    Did you know that brownies continue to cook as they cool down? That’s why you need to take brownies out of the oven a little earlier than expected. For these Kinder Bueno Brownies, I’ve suggested a baking time of 18-20 minutes at 180°C fan oven.
Kinder Bueno Brownies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. Using the same sized baking tin is really important when it comes to baking time. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller, increase the baking time by 3-4 minutes.

How do I know when the brownies are ready?

  • The top is no longer shiny or wet
  • Small cracks have started to show around the outside edge
  • Give the baking tin a gentle shake, the brownies should wobble slightly

Do I have to let them cool completely?

Yes, this is the MOST important step! As the brownies cool down they will set and turn fudgy. If you were to slice into them whilst still warm, they will be too gooey and fall apart.

Kinder brownies

My brownies were dry and over-baked, what happened?

This most likely happened because the brownies were in the oven too long. Some ovens run hotter than others, which is why the baking time may not be right for everyone. Next time try reducing it by 3-4 minutes. It might also be a good idea to purchase an oven thermometer, this handy little gadget sits inside your oven and will tell you the correct temperature.

How to freeze Kinder Bueno Brownies

First leave them to cool completely. Then wrap each brownie separately in a sheet of clingfilm, then a sheet of foil. Place in the freezer and store for up to 1 month. Defrost the brownies at room temperature (this will take between 1-2 hours) or pop it in the microwave for 1 minute.


Equipment & ingredients used for this recipe


Kinder Bueno Brownies

ou are going to LOVE these Kinder Bueno Brownies – they're layered with Bueno bars, filled with chunks of Kinder Chocolate and have a super fudgy texture!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter chopped into chunks
  • 170 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate broken into chunks
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 2 Kinder Bueno Milk 
  • 2 Kinder Bueno White
  • 150g Kinder Chocolate Bars
  • 20 g each of milk and white chocolate to drizzle on top

Instructions
 

  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the unsalted butter and dark chocolate in a microwave-safe bowl. Melt in the microwave in 30-second blasts (mixing after each) until smooth. Set the bowl aside for now.
  • In a separate bowl, whisk the eggs and white caster sugar for 1 minute until pale in colour and frothy.
  • Now pour the melted chocolate mixture into the whisked eggs and add the self-raising flour. Fold together until fully combined.
  • Break up the Kinder Chocolate bars and fold them into the mixture.
  • Pour half the brownie mixture into the baking tin and spread it out to the edges.
  • Unwrap the Kinder Bueno bars and place these on top. Pour over the remaining brownie mixture and spread it out to completely cover the Kinder Bueno bars.
  • Bake for 18-20 minutes* until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brownies should have a slight wobble.
  • Leave to cool completely for at least 5 hours or overnight for best results (this will give the brownies time to set and turn fudgy). You can speed up the cooling time by putting the brownies in the fridge for 2 hours instead.
  • Melt the milk and white chocolate in the microwave for 20-30 seconds until smooth. Drizzle over the brownies, slice and enjoy

Notes

Store your Kinder Bueno Brownes in an airtight container, at room temperature for up to 3 days. 
Keyword brownies, Caster sugar, Chocolate, Eggs, Kinder Bueno, Kinder Chocolate, White chocolate

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Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They’re rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.

salted Caramel Pecan Brownies

Reasons to love these Salted Caramel Pecan Brownies

  • This no-fuss recipe is made even easier using ready-made Carnation Caramel.
  • Every bite is the perfect combination of sweet and salty flavours.
  • They’re a total crowd pleaser
  • Delicious as they are, or even more decadent served warm with salted caramel ice-cream!
Drizzling salted caramel on pecan brownies

Four top tips for baking this recipe

The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Caramel Pecan Brownies turn out perfectly.

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Caramel Pecan Brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re ready when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Salted Caramel Pecan Brownies

Equipment & ingredients used for this recipe


Salted Caramel Pecan Brownies

Take this traditional baking classic to a whole new level with this easy Salted Caramel Pecan Brownies recipe! They're rich in flavour and fudgy in texture, with a lovely pecan crunch throughout.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Pecan brownies

  • 150 g Unsalted butter
  • 150 g Dark chocolate (minimum 70% cocoa solids) I use either Menier or Lindt
  • 2 large Eggs At room temperature
  • 220 g Caster sugar
  • 150 g Self-raising flour
  • 100 g Pecans Roughly chopped

Caramel drizzle

Instructions
 

Make the brownies

  • Preheat the oven to 180°C.
  • Line an 8x8inch square baking tin with greaseproof paper.
  • Break up the dark chocolate into a microwave-safe bowl. Roughly chop up the butter and add it to the bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  • In a separate bowl, whisk the eggs and sugar together for a minute until pale in colour and frothy.
  • Now pour in the melted chocolate mixture, add the flour and half the chopped pecans. Fold everything together until combined.
  • Spoon into the baking tin and spread out into an even layer. Scatter the remaining chopped pecans on top.
  • Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack. 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.

Caramel drizzle

  • Carefully lift the brownies out of the baking tin.
  • Open the Carnation Ready-made Caramel and give it a good stir.
  • Use a spoon to drizzle it over the brownies and sprinkle a pinch of sea salt on top.
  • Use a sharp flat knife to slice the brownies into 12. Serve and enjoy!

Notes

Your Salted Caramel Pecan Brownies will keep in the fridge, in an airtight container, for up to 3 days.
Keyword brownies, Caramel, Chocolate, Pecans

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Lotus Biscoff Brownies

These rich and fudgy Lotus Biscoff Brownies are made using melted Biscoff spread and crunchy Biscoff biscuits!

Are you a fan of Biscoff? If so, this is the recipe for YOU! I can’t exactly pinpoint what makes Biscoff so tasty, it’s like a combination of cookie dough, caramel and cinnamon. Combine the flavour of Biscoff with fudgy chocolate brownies, and you have a dream dessert.

Lotus Biscoff Brownies

Reasons to love these Lotus Biscoff Brownies

  • They’re made using Biscoff biscuits AND Biscoff spread.
  • Fudgy on the outside and gooey in the middle…just how a brownie should be!
  • The Biscoff flavour takes these brownies to a whole other level.
  • Make and bake these Lotus Biscoff Brownies in less than an hour.
  • I’ve included step-by-step photos to make this recipe really easy to follow.
Lotus Biscoff brownies

Top tips for making this recipe

  1. Use a good quality 70% dark chocolate. I like to use either Menier Swiss Dark Chocolate or Lindt Excellence 70% Dark, both chocolates melt really well and are the perfect balance of bitterness and sweetness.
  2. Whisk the eggs and sugar until frothy. Whisk the sugar and eggs for 60-90 seconds until pale in colour and frothy, otherwise known as the “ribbon-stage”. This ensures the sugar is fully dissolved as it enters the oven, resulting in a fudgy brownie texture with a paper-thin crinkly top.
  3. Be careful not to over-bake the brownies. Did you know that once baked, brownies continue to cook as they cool down? That’s why under-baking your brownies is essential to achieving a fudgy texture. 
  4. Leave the brownies to cool completely before slicing. This is the most important tip and will seriously test your will power! Slice your Lotus Biscoff Brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Whereas leaving them to cool completely gives the brownies time to set properly and turn fudgy.
Lotus Biscoff Brownies

Recipe FAQs: Lotus Biscoff Brownies

What baking tin should I use?

This recipe uses an 8x8inch square baking tin. If you’re using a bigger baking tin, decrease the baking time by 3-4 minutes. If your baking tin is smaller in size, increase the baking time by 3-4 minutes.

How do I know when the brownies are ready?

Your brownies are ready when the top is no longer shiny or wet, small cracks have started to show around the outside edge, and if you give the baking tin a gentle shake, the brownies should wobble underneath.

Do I have to let them cool completely?

This is the MOST important step! That’s why I’ve highlighted it in red 😅 Slice your Lotus Biscoff brownies whilst warm and they’ll fall apart, resulting in a hot (but still tasty) mess. Leaving them to cool completely gives them time to set properly and turn fudgy. 

Lotus Biscoff Brownies

Equipment & ingredients used to make this recipe

Lotus Biscoff Brownies

Fudgy brownie, crushed Biscoff biscuits and gooey Biscoff spread…this recipe combines them all. These Lotus Biscoff Brownies are deliciously indulgent!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% dark chocolate
  • 2 Large Eggs at room temperature
  • 220 g White caster sugar
  • 150 g Self-raising flour
  • 1 jar Lotus Biscoff Spread
  • 150 g Lotus Biscoff Biscuits

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  • Break the chocolate up into a microwave-safe bowl, and add the butter. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth.
  • In a separate bowl, whisk the eggs and sugar for one minute until pale in colour and frothy.
  • Pour the melted chocolate and butter mixture into the whisked eggs.
  • Add the flour and gently fold everything together until fully combined.
  • Using your hands, break up half of the Biscoff biscuits and stir them into the brownie mixture.
    Lotus Biscoff Brownie mixture
  • Pour half of the brownie mixture in the baking tin and spread out into an even layer.
    Lotus Biscoff Brownie mixture
  • Melt 2 heaped tablespoons of the Biscoff spread in the microwave for 10 seconds. Pour on top of the brownie layer.
    Biscoff spread brownies
  • Pour the remaining brownie mixture on top and spread it out to the edges so that the Biscoff spread is concealed.
  • Either place the Biscoff biscuits on top or break them up and scatter them over the brownie layer.
    Lotus Biscoff Brownies
  • Bake for 18-20 minutes* until the top is no longer shiny and small cracks have started to show around the edges. If you give the baking tin a gentle shake, the brownies should wobble underneath.
    Lotus Biscoff Brownies
  • Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for 2 hours. This will make cutting them easier and make the brownies even more fudgier.

Notes

Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool. 
Keyword Biscoff, Biscoff biscuits, Biscoff spread, brownies, Chocolate, Lotus Biscoff
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Malteser Brownies

Crackly on top, fudgy in the middle and filled with crunchy Maltesers, this easy Malteser Brownies recipe is one of my all-time favourites!

Malteser brownies

Reasons to love these Malteser brownies

  • Quick and easy to make. You only need 6 ingredients, 2 bowls and 1 hour to whip up this delicious and indulgent treat.
  • Fudgy texture. These Malteser brownies are fudgyyyyy! No cakey brownies on this blog 😉 They also have a signature crackly top with a slight crunch.
  • Intense chocolate flavour. Rich and chocolatey but not overly sweet, these brownies are made using 70% dark chocolate.
Malteser brownies

Recipe success tips

  • Use good quality ingredients. I also use Lindt 70% Dark Chocolate because it isn’t overly sweet, and for extra richness I always use Clarence Court Burford Browns eggs.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific sized tin. If you’re using a larger baking tin, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller in size, increase the baking time 3-4 minutes.
  • Be careful not to over-bake the brownies. These Malteser brownies will continue to cook as they cool down, so I always say ‘if in doubt, take them out’. They’re baked and ready to take out the oven when the top is no longer shiny and small cracks have started to show around the edges.
  • Leave the brownies to cool completely before slicing. This step is super important. Your Malteser brownies will need time to set properly and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot (but still tasty) mess!
Malteser brownies

Malteser Brownies

Crispy on top, gooey in the middle and filled with crunchy Maltesers – this easy Malteser Brownie recipe is one of my all-time favourites! 
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

  • 150 g Unsalted butter
  • 150 g Dark chocolate (70% cocoa solids) I use Lindt 70% chocolate
  • 225 g White caster sugar
  • 2 large Eggs At room temperature
  • 150 g Self-raising flour
  • 150 g Maltesers

Instructions
 

  • Preheat the oven to 180°C / 350°F / Gas mark 4.
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour and frothy.
  • Pour in melted chocolate and butter mixture, add the flour and fold the mixture together until fully combined.
  • Add the Maltesers and fold through.
  • Spoon into the baking tin and spread out into an even layer.
  • Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  • Leave to cool completely** for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will give the brownies time to set and turn fudgy.
  • Slice into 12 and serve!

Notes

Your Malteser Brownies will keep at room temperature, in an airtight container, for up to 4 days.
*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.
**This is so important. Your Malteser brownies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall apart and turn into a hot mess!
Keyword brownies, Chocolate, Malteser brownies, maltesers

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This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!