These easy witch cauldron brownies are made with cauldron-shaped brownies that are topped with buttercream frosting, sprinkles, candy eyes, and candy bones.
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Table of Contents
- About Witch Cauldron Brownies
- How should you decorate these cauldrons?
- What other ingreidents will you need?
- Can you make these brownie cauldrons in advance?
- How long will brownie cauldrons last?
- Can you freeze witch cauldron brownies?
- Notes and tips for these witch cauldrons
- More great Halloween recipes
- How to make witch cauldron brownies
- Recipe Details
About Witch Cauldron Brownies
These witch cauldron brownies are not only adorably creepy, but they’re also completely delicious combining the classically sweet taste of homemade buttercream frosting and rich, chocolate brownie.
Plus, they’re so easy to decorate – just a few sprinkles, a candy eye or two, and a candy bone for stirring – that bakers of all skill levels can whip up a perfect batch of these spooky cauldrons.
How should you decorate these cauldrons?
To make these delicious cauldrons adorably creepy, you only need a few decorations on top of the buttercream frosting:
- Sprinkles – Such as large or small nonpareils (the opaque, round sprinkles.) These will give the cauldrons a look of a bubbling brew.
- Candy eyes – Because what witch’s potion is complete without a few critters in the mix?
- Candy bones – Stirring stick? Body of your enemies? You decide.
What other ingreidents will you need?
No matter which method you choose, both types of brownies will require additional ingredients to make, and because this can vary depending on the type or brand you buy, any extras you may need are not included in the recipe below. I know this isn’t ideal, but it’s done to lessen confusion and guesswork on what the many cooks out there might use.
So before you begin making this trifle, check the back of the box(es) you buy to ensure you have the additional ingredients on hand. This will typically include baking staples such as:
Can you make these brownie cauldrons in advance?
Yes, you totally can!
For best results, I would recommend making them no more than 24 hours in advance. Once prepared, witch brownie cauldrons can be stored either in a sealed container on the counter or in the refrigerator. If they are stored in the refrigerator, plan on allowing the frosting time to soften again at room temperature before serving (typically one hour).
How long will brownie cauldrons last?
When stored in a sealed container on the counter, these cauldron brownies will remain good for one or two days. If stored in the refrigerator, cauldron brownies can last anywhere from four to six days.
Can you freeze witch cauldron brownies?
Yes, you totally can! However, it’s best to freeze the brownie cauldrons before they have been decorated. If you’ve already decorated them, I highly recommend enjoying them while they’re still freshly made.
To freeze brownie cauldrons:
- Bake brownies per recipe instructions, then allow to cool completely.
- Wrap brownies in plastic wrap. You can either wrap them individually or arrange the brownies in a group (single layer) and wrap them together. Note: If you have already decorated the brownies and really want to freeze them, chill the brownie cauldrons in the refrigerator until the frosting feels solid to a gentle touch (doesn’t smear) and gently wrap the brownie cauldrons in plastic.
- Place wrapped brownies in a freezer bag or a storage container with a sealable lid.
- Brownies can be frozen for up to three months.
Notes and tips for these witch cauldrons
- When making the brownies, be sure that you are using baking spray (or a similar alternative, such as greasing with butter and flour or cake release) and not cooking spray. This recipe doesn’t use cupcake liners (so that the edges appear more smooth and cauldron-like) and in my experience, cooking spray wasn’t enough to keep the brownies from aggressively sticking to the side of the tin. Baking spray should ensure for an easy release from the tin.
- Make sure you have enough muffin tins to make 16 cauldrons (total yield of this recipe, unless serving size adjusted in the recipe card below).
- If you’re curious what food coloring I used, I had picked up the Betty Crocker Food Colors in Neon (which comes with green, orange, purple, and pink). I was pleasently surprised with how they turned out!
More great Halloween recipes
How to make witch cauldron brownies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, mix the fudge brownie batter per the instructions on the box.
Step 2 – Generously spray a muffin tin with baking spray – seriously, don’t be shy here – you don’t want the brownies to stick to the tin, so coat them very well – then scoop about 1/4 cup brownie batter into each cavity.
Step 3 – Bake!
Step 4 – While the brownies are still warm, use a one tablespoon measuring spoon to press a small well into the center of each brownie. Once this is done, transfer the muffin tin to a wire cooling rack and let the brownies cool completely while still in the pan.
Step 5 – While brownies cool, prepare the frosting by whipping together the butter, vanilla, and powdered sugar until nice and creamy. Add your chosen food coloring and mix until the desired color is reached. I used two different colors, but feel free to use as many (or as little) as you’d like.
Step 6 – Decorate the brownie cauldrons by adding a dab of buttercream frosting into the well of each brownie. Top the frosting with sprinkles, candy eyes, and candy bones.
Step 7 – Serve and enjoy!
Witch Cauldron Brownies
- In a large bowl, prepare fudge brownie batter per package instructions.
- Pour batter into prepared muffin tin, filling cavities about 2/3 of the way, or roughly 1/4 cup of batter.
- Bake brownie cups 10-15 minutes or until a toothpick tester comes out clean with no crumbs.
- While brownies are still warm, use a 1 tablespoon measuring spoon to press an indent in the top of each brownie, creating a well for the cauldrons.
- Transfer muffin tin to a wire cooling rack and allow brownies to cool (still in the tin) completely, about 1 hour.
- Drop mixer speed to medium and slowly add sugar to butter, mixing thoroughly in between.
- Turn off mixer. If using multiple colors, divide frosting into even portions. Add food coloring and mix until desired color is reached.
- When ready to decorate, scoop a dollop of frosting (1-2 tablespoons) and place it in the well of the brownie. Use a spoon or butter knife to poke and pull the frosting until it creates a potion-like shape that you like; messy is okay. Decorate the frosting with sprinkles, candy eyes, and candy bones. Repeat this step until all brownie cauldrons have been decorated.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.