Coffee Miso Caramel Halloween Brownies

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These Halloween brownies are rich, fudgy, and devilishly gooey, with a wicked mix of Camp Coffee, salty miso, and swirls of caramel running through every bite! The best bit? You can spook them up with easy white chocolate decorations – choose from spiderwebs, ghosts, and mummies, or a mix of all three. They’re dark, decadent, and guaranteed to impress at any Halloween occasion.

This recipe is kindly sponsored by Camp Coffee. I only recommend products I personally use, trust and love!

Your Ingredients List

Dark chocolate: The base of your Halloween brownies to make them chocolatey and indulgent. 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.
Camp Chicory & Coffee Essence: My secret ingredient for an instantly rich, bold and deep coffee flavour! No brewing needed, just add a few spoonfuls to instantly give your Halloween brownies with a coffee kick.
White miso paste: Sounds unusual, but trust me… it’s magic. The savoury, salty edge balances out all the sweetness and boosts the chocolatey flavour. Prefer to leave it out? No problem, you don’t need to change anything else.
Plain flour: Binds everything together and provides structure. We use a minimal amount of flour to retain a gooey, fudgy middle.
Cocoa powder: Deepens the chocolate flavour, improves fudginess and makes the brownies extra rich.
Salted caramel sauce: Thick, gooey, and decadent. Swirled through the brownie batter for sticky pockets of caramel in every slice. Choose a good-quality jar of caramel, not the liquid kind that comes in a squeezy bottle.
White chocolate: Melted down for your spooky Halloween decorations.
Decoration bits-and-bobs: Gather edible eyes, Halloween sprinkles and black writing icing to add the fun finishing touches to your halloween brownies.

RECIPE AT A GLANCE

TASTE

Think deep dark chocolate, rich coffee, sweet caramel, and a hint of salty miso to balance it all out. These brownies are perfectly balanced!

TEXTURE

Crisp tops, chewy edges and fudgy middles, with sticky caramel swirls running throughout. Each bite is dense and gooey in the best way.

SKILL

Honestly, these are super easy to make. Melt, whisk, fold, swirl and you’re basically there. The halloween decoration takes a matter of minutes too!

SERVES

Cut your coffee halloween brownies into 9 big bakery-style slices, or 12 smaller ones for more portions.

Why Use Camp Coffee in Brownies?

If you’ve never baked with Camp Coffee before, you’re in for a treat! It’s a brilliant little bottle that packs in a rich, deep, roasted coffee flavour, which is perfect for adding an instant coffee boost to brownies. Unlike adding liquid coffee, which can water down your brownie batter and mess with the texture, Camp Coffee essence can be stirred straight in from the bottle. The result? An intense, bold coffee kick that pairs beautifully with dark chocolate and makes your Halloween brownies taste even more luxurious. These Mocha Cherry Chocolate Cupcakes were also made using Camp Coffee essence, and is a lovely recipe for Valentine’s, girly get-togethers, or baby showers.

How To Make Coffee Miso Caramel Halloween Brownies

Step 1: Make the coffee miso 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 wet ingredients: Pop your eggs, sugar, miso paste and Camp Coffee essence into a bowl and whisk vigorously for about 5 minutes (your arm should ache!). 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, mix 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 brownie mixture comes together.

Step 2: Layer and swirl with salted caramel

Start by spreading half your brownie mixture into the tin – this gives you a nice sturdy base to hold all that caramel. Next, spoon over half of your salted caramel sauce and smooth it out, but stop a little short of the edges so it doesn’t bubble over in the oven. Spread the rest of the brownie mix on top, dollop over the remaining caramel and swirl it through with a knife or skewer. Not only does this lock in hidden gooey pockets in the middle, but it also creates those gorgeous pumpkin-coloured swirls on top, which look spooky and taste ridiculously good.

Step 3: Bake the brownies

This step is the most important part! It’s the difference between fudgy, gooey perfection and sad, dry, cakey brownies. Pop the brownies in the oven at 180°C (fan) and bake for about 35–40 minutes. Keep an eye out for the tell-tale signs they’re done: the top should be set with no wet brownie mixture showing (gooey caramel pockets are totally fine), the edges should have little cracks forming, and if you give the tin a gentle shake the very centre should have a slight jiggle. That wobble means fudgy heaven, take them out before it overbakes and you’ll thank yourself later.

PRO TIP

You must leave these coffee Halloween brownies to cool completely before slicing. Why? They will continue to cook through and firm up as they cool down. Options: refrigerate for 3 hours, freeze for 1.5 hours, or leave overnight in the baking tin covered with foil.

Easy Halloween Decoration Ideas For Your Brownies

Decorating these Halloween brownies is so much fun and will really put you in the spooky spirit! There are three decorations to try: spiderwebs, ghosts and mummies. You’ll need white chocolate, edible eyes, black writing icing, piping bags and a teaspoon. First, cut your brownies into squares so they’re ready for decorating, then follow these instructions:

Spiderwebs: Pipe three draped curved lines in a corner and overlapping lines for a creepy spiderweb.
Mummies: Pipe zigzag lines of white chocolate across the brownie and add two edible eyes.
Ghosts: Spoon white chocolate onto the brownie and spread it into a ghost shape. Then add the face using black writing icing.

Simple, easy and quick! Now your coffee Halloween brownies have gone from delicious to delightfully spooky!

Recipe FAQ’s

What size baking do I need for these Coffee Halloween Brownies?

You’ll need an 8-inch square baking tin lined with greaseproof paper so the brownies cook evenly and are easy to lift out once baked.

Where can I buy Camp Coffee Extract?

Camp Coffee is widely available in the UK, you can find it in most big supermarkets like Tesco, Sainsbury’s and Waitrose down the baking aisle, or online via Amazon here.

Can I leave the miso paste out?

Yes, you can skip it if you prefer, but the miso adds a subtle salty umami twist that deepens the caramel and coffee flavours beautifully. Without it, the brownies will still be delicious, just slightly less complex and sweeter.

How do I know when the brownies are fully baked?

The key is to watch the texture: the top should be set with no wet brownie mixture , gooey caramel is fine! Cracks will appear around the edges, and the very centre should jiggle slightly when you gently shake the tin. That’s your sign they’re perfectly fudgy.

How do I store these Coffee Halloween Brownies?

Store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.