Go Back
Gluten Free Mummy Brownies decorated for Halloween on crinkled wax paper
Sharon Lachendro

Gluten Free Mummy Brownies

4.93 from 14 ratings
Gluten Free Mummy Brownies are one of the easiest Halloween desserts to make for your Halloween party buffet table! They’re spookily sweet Halloween treats!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 brownies
Course: Desserts
Cuisine: American
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 1 1/4 cups sugar
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose gluten-free flour see notes
  • 1/4 teaspoon xanthan gum omit if your blend contains it
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 Tablespoon cornstarch
  • 2 large eggs cold
  • 4 Tablespoons butter melted and cooled to room temp
  • 1/3 cup avocado oil or canola oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 Tablespoons water cold
To Decorate
  • 1 ½ cups white chocolate chips
  • 2 teaspoons vegetable oil as needed
  • 32 candy eyes see notes

Equipment

  • USA Pan Bakeware Square Cake Pan, 9 inch
  • Unbleached Parchment Paper for Baking, 15 in x 200 ft, 250 Sq.Ft, Baking Paper, Non-Stick Parchment Paper Roll for Baking, Cooking, Grilling, Air Fryer and Steaming
  • Rodelle Pure Vanilla Extract, 8-Ounce
  • Rodelle Gourmet Baking Cocoa
  • Victorinox Swiss Army Cutlery Rosewood Santoku Knife, Granton Blade, 7-Inch
  • 12-Inch Disposable Piping Bags

Method
 

  1. Preheat oven to 325 degrees and spray a 9x9 inch metal baking pan with non-stick spray then line with parchment paper.
  2. In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
  3. Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla extract, and water. Mix until the dry ingredients are incorporated.
  4. Transfer the batter to the prepared pan and bake at 325 degrees for 22-25 minutes. Cool completely then refrigerate until firm before cutting.
  5. Once chilled completely, slice the brownies into 16 squares and set on a wax paper-lined baking sheet or large cutting board.
  6. Melt the chocolate chips in a microwave-safe bowl and stir in the oil as needed – you want a pipeable consistency, but it shouldn’t be too thin so it doesn't run off the brownies.
  7. Transfer the melted chocolate to a disposable piping bag and snip the tip off.
  8. Pipe the “bandages” onto the mummies and then place two eyes on each mummy to decorate.
  9. Let the chocolate harden before serving (you can speed it up by placing them in the refrigerator or freezer for a few minutes).

Notes

  1. I use my Nightshade Free Gluten Free Flour Blend in this recipe.
  2. Check your labels for the candy eyes. If you don’t want to use store-bought eyes, you can find a homemade eye recipe here: https://www.whattheforkfoodblog.com/2016/10/09/gluten-free-spider-cookies/
  3. I prefer using a disposable piping bag instead of a ziplock or sandwich bag because the structure of the bag makes it easier to control for cleaner piping.
  4. Store the brownies at room temperature or in the refrigerator, serve at room temp.