Halloween Brownies are a fun treat for kids or adults! You can use boxed brownie mix or my homemade gluten-free and dairy-free recipe. You'll learn four easy ways to decorate this spooky Halloween treat!
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Why you'll love this recipe!
- This particular recipe is a healthier brownie alternative. One of the key ingredients in this recipe is pumpkin puree! It adds a moist, fudgy texture to these homemade brownies.
- They're fun to decorate and fun to eat!
- Great for the Halloween season.
- Made with simple, wholesome ingredients.
- They have a soft, fudgy texture.
- They're super easy to make! (I promise!) You can also use a pre-made brownie mix to make them even easier to prepare!
🍴Ingredient Notes & Substitutions
- Eggs - For an eggless option, try my Vegan Brownie recipe that is very similar made with flax eggs!
- Pumpkin Puree - This secret ingredient adds moisture to these brownies without the need for butter. You can substitute for mashed sweet potato.
- Melted Coconut Oil - Make sure it's not too hot when you add it into the wet mixture. I usually microwave my coconut oil before I start prepping anything so it has time to cool down a bit.
- Almond Flour - Do not swap for any other flour. (Make sure it's not almond meal.) My favorite brands of finely ground almond flour are Bob's Red Mill, and Blue Diamond.
- Cacao Powder - You could also sub with cocoa powder. I just prefer to use cacao powder because it's less refined!
- Coconut Sugar - You can swap for Lakanto Monkfruit to make them sugar free!
- White Chocolate Chips - I used Pascha dairy-free white chocolate chips. Any white chocolate will work with this recipe! For a sugar-free white chocolate, try Lily's.
- Candy Eyeballs - You can find edible candy eyes on Amazon or in the baking section of some grocery stores!
Gluten-Free Brownie Mix
If you're not interested in making the brownies from scratch, you could try a gluten-free boxed brownie mix from King Aurthor, Lakanto, Simple Mills, or Otto's!
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding your almond flour, cacao powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend.
Step 2: Whip Eggs & Sugar
In a large mixing bowl add eggs and coconut sugar. Whip for about 2 minutes with a hand mixer.
Step 3: Mix Wet Ingredients
Then add to the wet mixture pumpkin puree, vanilla extract, and melted coconut oil. Blend together with hand mixer.
Step 4: Fold Together
Finally, pour the dry mixture into the wet mixture and stir together until fully combined.
Step 5: Preparing to Bake
Grease an 8x8 baking dish with coconut oil or non-stick spray.
Step 6: Baking the Brownies
Bake at 350 degrees for about 20 minutes depending on how thick they are. (If you use a smaller baking dish, they might need more time. I think they're best slightly under baked!
Step 7: Cooling
Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, cut into 9 squares with a sharp knife.
Step 8: Melt White Chocolate
Melt white chocolate in 20 second increments in the microwave until it's silky smooth.
Pour melted white chocolate into a plastic baggie. Carefully snip a small hole in the corner to create a homemade piping bag!
Step 9: Decorating Brownies
To make spider web brownies, pipe a triangle onto one corner of a brownie followed by horizontal and vertical lines.
To make a mummy brownies, drizzle white chocolate in all different directions on the brownie. Finish with two candy eyes! (Not pictured.)
Draw "BOO!" on each brownie for a more classic look.
Dip the top of each brownie in melted dark chocolate and top with Halloween Sprinkles!
Expert Tips
- When measuring the almond flour, shake the bag first to loosen up the flour. Scoop with the measuring cup and use a butterknife to scrape off excess. Do NOT pack the flour.
- Line the bottom of the baking dish with parchment paper for easy removal. Leave some overhanging on the sides so you can pick them up to transfer to a cutting board.
- When cutting the brownies, clean the knife in between each cut.
- Don't over bake the brownies! If you see crumbs on the toothpick, they will be soft and fudgy. Overbaking them will create a cakier texture.
- If the white chocolate is too warm, it might be difficult to draw the spiderweb. Wait until it's a little cooler so it's easier to decorate.
- When decorating, place the pre-cut brownies on parchment paper for easy cleanup!
Party Size Halloween Brownies
Need a large batch for a Halloween Party? Double this recipe or use two boxed brownie mixes. You can also cut the brownies into smaller squares.
How to store leftovers
Leftovers can be stored at room temperature for a couple days in an airtight container.
Make sure the chocolate has cooled completely before stacking them. You can also use parchment paper between each layer of brownies to avoid sticking.
They will store well in the refrigerator for up to a week. After that I would put them in an airtight container in the freezer.
More brownie recipes!
After you make these Halloween Brownies, make sure to leave a comment & rate the recipe!
Recipe
Halloween Brownies (Gluten-Free)
Equipment
- Stand Mixer or Hand Mixer
- 8x8 Baking Dish
Ingredients
Wet Ingredients
- 2 Eggs - Room Temperature
- ½ Cup Pumpkin Puree You can sub with mashed sweet potato.
- ½ Cup Coconut Sugar Any granulated sugar will work with this recipe.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla
Dry Ingredients
- 1 Cup Almond Flour
- ½ Cup Cacao Powder You could also sub with cocoa powder.
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Toppings
- ⅓ Cup White Chocolate I used Pascha dairy-free white chocolate.
- Candy Eyeballs
Instructions
Making the Brownie Batter
- Start by adding your almond flour, cacao powder, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend.
- In a large mixing bowl add eggs and coconut sugar. Whip for about 2 minutes with a hand mixer.
- Then add to the wet mixture pumpkin puree, vanilla extract, and melted coconut oil. Blend together with hand mixer.
- Finally, pour the dry mixture into the wet mixture and stir together until fully combined.
Baking the Brownies
- Grease an 8x8 baking dish with coconut oil or non-stick spray.
- Bake at 350 degrees for about 20 minutes depending on how thick they are. (If you use a smaller baking dish, they might need more time. I think they're best slightly under baked!
- Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, cut into 9 squares with a sharp knife.
Melting White Chocolate Chips
- Melt white chocolate in 20 second increments in the microwave until it's silky smooth.
- Pour melted white chocolate into a plastic baggie. Carefully snip a small hole in the corner to create a homemade piping bag!
Decorating Halloween Brownies
- To make spider web brownies, pipe a triangle onto one corner of a brownie followed by horizontal and vertical lines.
- To make a mummy brownies, drizzle white chocolate in all different directions on the brownie. Finish with two candy eyes! (Not pictured.)
- Draw "BOO!" on each brownie for a more classic look.
- Dip the top of each brownie in melted dark chocolate and top with Halloween Sprinkles!
Notes
Expert Tips
- When measuring the almond flour, shake the bag first to loosen up the flour. Scoop with the measuring cup and use a butterknife to scrape off excess. Do NOT pack the flour.
- Line the bottom of the baking dish with parchment paper for easy removal. Leave some overhanging on the sides so you can pick them up to transfer to a cutting board.
- When cutting the brownies, clean the knife in between each cut.
- Don't over bake the brownies! If you see crumbs on the toothpick, they will be soft and fudgy. Overbaking them will create a cakier texture.
- If the white chocolate is too warm, it might be difficult to draw the spiderweb. Wait until it's a little cooler so it's easier to decorate.
- When decorating, place the pre-cut brownies on parchment paper for easy cleanup!
How to store leftovers
Leftovers can be stored at room temperature for a couple days in an airtight container. Make sure the chocolate has cooled completely before stacking them. You can also use parchment paper between each layer of brownies to avoid sticking. They will store well in the refrigerator for up to a week. After that I would put them in an airtight container in the freezer. **See full post for more information and step-by-step photos!Nutrition
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Nina
Could I use olive oil instead of coconut oil?