Halloween Brownies (Gluten-Free)
Halloween Brownies are a fun treat for kids or adults! You can use boxed brownies or my homemade gluten-free and dairy-free recipe. I'll share three easy ways to decorate this spooky Halloween treat!
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
Serving: 1ServingCalories: 170kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 36mgSodium: 141mgPotassium: 115mgFiber: 3gSugar: 12gVitamin A: 2171IUVitamin C: 1mgCalcium: 41mgIron: 2mg
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