• Preheat the oven to 180°C (fan) / 200°C (conventional). Line an 8-inch square baking tin with greaseproof paper.

Start by making the brownie mixture:

• Break the dark chocolate up into a bowl and add the butter. Microwave in 30-second increments, stirring after each, until completely smooth and melted. Set aside to cool.
  200 grams 70% dark chocolate, 200 grams Unsalted butter
  
• Measure the eggs, sugar, Camp Coffee and miso paste in a bowl. Whisk vigorously for 5 minutes, until the mixture is thick and foamy.
  3 medium Eggs, 250 grams Caster sugar, 4 tablespoons Camp Chicory & Coffee Essence, 2 tablespoons White miso paste
  
• Stir the flour and cocoa powder together in a separate bowl to combine.
  160 grams Plain flour, 25 grams Cocoa powder
  
• Add the dry ingredients and the melted chocolate mixture to the whisked eggs. Fold until the brownie mixture is smooth and combined.
  

Layer the caramel brownies:

• Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with half the caramel sauce, spreading it out into an even layer but leaving a 2cm border around the edge.
  200 grams Salted caramel sauce
  
• Spread the remaining brownie mixture on top.
  
• Drop spoonfuls of the remaining caramel sauce on top and swirl into the brownie mixture.
  

Bake the brownies:

• Bake for 35-40 minutes. The brownies should be set on top (no wet mixture), with small cracks showing around the outside edges. If you gently shake the tin, the very centre should jiggle slightly.
  
• Leave to cool at room temperature for 30 minutes, then pop in the fridge for 3 hours to fully cool and set (or in the freezer for 1.5 hours).

Decorate your halloween brownies:

• Use a large, sharp knife to slice your brownies into 9 portions. It’s best to press the knife straight down through the brownies in one clean motion, rather than sawing or dragging it. Wipe the knife clean between cuts for neat edges.
  
• Break up the white chocolate into a bowl and melt it in the microwave in short 20-second bursts. Transfer half to a piping bag and snip off the end to make a small hole.
  50 grams White chocolate
• Spiderweb decoration: Pipe 3 draped curves in the corner of the brownie and then overlapping lines on top.
  
• Mummy decoration: Pipe zigzag lines across the brownie and add two edible eyes.
  Edible eyes
  
• Ghost decoration: Drop a teaspoon of white chocolate on top of the brownie and use the back of the spoon to spread it into a ghost shape. Use black writing icing to draw on the ghost faces.
  Black writing icing