Gluten Free Mummy Brownies

So, I bought candy eyeballs of Amazon and have basically been putting them on everything. Who knew candy eyeballs could up your Halloween dessert game tenfold?!

In sum: I’ve been having fun putting eyeballs on things. They make food super adorable. I don’t think I’ll be stopping anytime soon.

I’ve seen mummy brownies on Pinterest. I’ve been seriously nerding out over all the insanely creative Halloween treats I’ve been seeing around. So, I knew I needed to make my own version!

The base of these brownies is basically the same as these super fudgey brownies. Except, I’m putting a white chocolate drizzle on top. It’s super duper easy and adds a nice creaminess to the whole dessert.

These brownies are:

• Intensely fudgey
• Rich and decadent
• Super chocolatey
• Made all in one bowl
• Chewy around the edges
• Perfect for Halloween

Ingredients for mummy brownies:

• semi-sweet chocolate chips (milk chocolate or dark chocolate chips also work!)
• coconut sugar
• agave nectar (honey or maple syrup also works!)
• eggs
• vanilla extract
• blanched almond flour
• unsweetened cocoa powder
• salt
• white chocolate chips
• candy eyeballs

How to make mummy brownies:

Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl.

Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.

Then, whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.

Line an 8×8 square pan with parchment paper and transfer the batter. Use a rubber spatula to smooth the batter into the edges and sides of the pan.

Bake for 18 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.

Allow the brownies to cool for at least 30 minutes. You can chill these in the fridge for an hour or two for intensely fudgey brownies and to make them easier to cut. 

Once the brownies are cool, cut them into 12 rectangles and separate them by about 1 inch so you have room to work on each brownie.

Melt the white chocolate chips in the microwave, stirring every 30 seconds until smooth. 

Transfer the white chocolate to a small plastic baggie, close it, and cut off the corner (you can also use a piping bag).

Drizzle the white chocolate across the brownie, back and forth and a few diagonal lines. 

Place two candy eyes toward the top of each brownie. You can put the eyes right next to each other or make them spookier by offsetting them a bit.

Eat the brownies immediately with melty white chocolate, or chill in the fridge for 15 minutes to allow the white chocolate to harden. 

Other Halloween recipes you’ll love:

• Peanut Butter Spider Cookies
• Chocolate Spiderweb Bark
• Gluten Free Pumpkin Whoopie Pies

Gluten Free Mummy Brownies

★★★★★ 5 from 1 reviews

• Author: Lindsay Grimes Freedman
• Prep Time: 15 mins
• Cook Time: 18 min
• Total Time: 33 min
• Yield: 12 1x
• Category: dessert
• Method: baking
• Cuisine: brownies
• Diet: Gluten Free

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Description

Spooky Gluten Free Mummy Brownies make for the perfect Halloween dessert!! They’re intensely fudgey, rich, and so easy to make!

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Scale 1x2x3x

Ingredients

Brownies:

• 1 1/2 cup semi-sweet chocolate chips
• 1/2 cup coconut sugar
• 4 tablespoons agave nectar (honey or maple syrup also works!)
• 1 egg + 1 egg yolk
• 1 teaspoon vanilla
• 1 cup blanched almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon salt

Topping:

• 1 cup white chocolate chips
• 24 candy eyeballs

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Instructions

1. Preheat the oven to 350F.
2. Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl.
3. Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.
4. Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.
5. Line an 8×8 square pan with parchment paper and transfer the batter.
6. Use a rubber spatula to smooth the batter into the edges and sides of the pan.
7. Bake for 17 – 20 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.
8. Allow the brownies to cool for at least 30 minutes. You can chill these in the fridge for an hour or two for intensely fudgey and to make them easier to cut. 
9. Hot tip: use a plastic knife to cut the brownies to make smooth lines as you cut them.
10. Once the brownies are cool, cut them into 12 rectangles. 
11. Melt the white chocolate chips in the microwave, stirring every 30 seconds until smooth. 
12. Transfer the white chocolate to a small plastic baggie, close it, and cut off the corner. 
13. Drizzle the white chocolate across the brownie, back and forth and a few diagonal lines. 
14. Place two eyes toward the top of each brownie. 
15. Eat immediately or chill in the fridge for 15 minutes to allow the white chocolate to harden. 

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Nutrition

• Serving Size: 1 brownie
• Calories: 310
• Sugar: 37.8g
• Sodium: 119mg
• Fat: 13.9g
• Saturated Fat: 8g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 43.3g
• Fiber: 0.8g
• Protein: 4.6g
• Cholesterol: 3mg

Enjoy!! xo

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