Print

Spooky Gluten-Free Bat Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 2 reviews

Indulge in these spooky gluten free bat brownies, perfect for Halloween! These rich, fudgy brownies feature a dairy-free chocolate ganache topping and a smooth almond butter drizzle. Decorated creatively with gluten free Oreo bats, full moons, and half moons, they're a festive treat that's both delicious and visually fun for any Halloween celebration.

Ingredients

For the brownies

  • 1 box King Arthur Gluten Free Ultimate Fudge Brownie Mix
  • 2 eggs
  • ½ cup coconut oil, melted
  • 2 tablespoons water

For the chocolate ganache

  • ½ cup full-fat coconut milk
  • ¾ cup dark chocolate chips

For the almond butter drizzle

  • 3 tablespoons creamy almond butter (substitute sunflower butter for nut-free)
  • 2 tablespoons unsweetened almond milk
  • ½ cup powdered sugar

For the decorations

  • Approx. 10 gluten free Oreo cookies
  • Approx. 16 edible eyeballs

Instructions

  1. Preheat and mix batter: Preheat your oven to 350°F. In a mixing bowl, whisk together the eggs, melted coconut oil, and water until combined.
  2. Add brownie mix: Fold in the King Arthur Gluten Free Ultimate Fudge Brownie Mix until the batter is smooth and no flour clumps remain. The batter will be thick.
  3. Bake the brownies: Pour the batter into an 8x8 inch square baking pan lined with parchment paper. Bake for 28-30 minutes. Insert a toothpick into the center; if it comes out clean, the brownies are done.
  4. Make the ganache: While the brownies cool slightly, heat coconut milk and dark chocolate chips in a pot over medium-low heat on the stove, stirring continuously until melted and smooth.
  5. Apply ganache and chill: Pour the ganache over the warm brownies and spread it to near the edges using a spatula or spoon. Transfer the pan to the freezer and chill for 30 minutes to 1 hour to set the ganache.
  6. Prepare almond butter drizzle: Mix almond butter, almond milk, and powdered sugar in a bowl using a whisk or hand mixer until you have a thick, tan-colored icing.
  7. Pipe drizzle on brownies: Transfer the icing to a piping bag fitted with a small circular tip. Pipe long lines of drizzle over the chilled brownies.
  8. Decorate with Oreo bats and moons: Cut gluten free Oreos into triangles for bat wings, separate and remove filling from wings, and attach to brownies using extra almond butter icing. Add edible eyeballs with icing dots onto bat wings. For full and half moons, split Oreos and place halves with filling side up on brownies. Use a small cookie cutter to shape half moons from the filling halves.
  9. Store and serve: Store brownies in the refrigerator for a fudgy texture and enjoy!

Notes

  • Nut-free option: Substitute almond butter with sunflower butter to make the drizzle nut-free.
  • Storage: Store brownies in an airtight container in the fridge for up to one week to maintain ganache texture and prevent melting.

Find it online: https://cozyplatter.com/spooky-gluten-free-bat-brownies-recipe/