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Spooky Gluten-Free Bat Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 6 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Spooky Gluten Free Bat Brownies are a fun and festive dessert perfect for Halloween. Made with King Arthur Gluten Free Ultimate Fudge Brownie Mix and enriched with a creamy coconut chocolate ganache and almond butter drizzle, these brownies are both decadent and allergen-friendly. Topped with Oreo cookie bats and edible eyeballs, they are sure to impress your guests while being safe for gluten-sensitive diets.

Ingredients

Brownie Batter

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

Ganache

  • 1/2 cup full-fat coconut milk
  • 3/4 cup dark chocolate chips

Almond Butter Drizzle

  • 3 Tbsp creamy almond butter (substitute sunflower butter for nut-free option)
  • 2 Tbsp unsweetened almond milk
  • 1/2 cup powdered sugar

Decoration

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

Instructions

  1. Whisk Wet Ingredients: Preheat the oven to 350°F. In a mixing bowl, whisk together the eggs, melted coconut oil, and water until well combined.
  2. Combine Brownie Mix: Fold the King Arthur Gluten Free Ultimate Fudge Brownie Mix into the wet ingredients until no flour clumps remain. The batter will be thick and fudgy in texture.
  3. Bake Brownies: Pour the thick batter evenly into an 8x8 inch square baking pan lined with parchment paper. Bake in the preheated oven for 28 to 30 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the brownies are done. Allow them to cool slightly while preparing ganache.
  4. Prepare Ganache: In a pot over medium-low heat, add the full-fat coconut milk and dark chocolate chips. Stir continuously until the chocolate fully melts into the coconut milk forming a smooth ganache.
  5. Apply Ganache: Pour the warm ganache over the baked brownies. Using an uneven spatula or back of a spoon, gently push the ganache almost to the edges to cover the surface. Transfer the brownie pan to the freezer and allow the ganache to set for 30 minutes to an hour.
  6. Make Almond Butter Drizzle: In a bowl, whisk together the almond butter, unsweetened almond milk, and powdered sugar using a hand mixer or whisk until smooth. It should be slightly thick and have a tan almond butter color.
  7. Decorate with Drizzle: Transfer the almond butter icing into a piping bag fitted with a small circular tip. Pipe long lines of icing across the chilled brownies to create a decorative drizzle pattern.
  8. Create Oreo Bats and Moons: To make bats, cut Oreo cookies into triangles to form wings. Separate the semi-circles, removing the filling from one side to create wings and place them on the brownies. Use extra almond butter drizzle to add dots on the edible eyeballs, then gently press the eyes into the bat wings. For moons, split an Oreo and place the filling side up on the brownies. To create half moons, cut a small circular piece from the filling and place it halfway into the brownie topping.
  9. Slice and Serve: Cut the brownies into 16 squares. Store in the refrigerator for a fudgier texture and enjoy the spooky, delicious treat!

Notes

  • To make these brownies nut-free, substitute almond butter with sunflower seed butter.
  • Ensure the Oreo cookies used are certified gluten-free for those with gluten intolerance.
  • For a vegan version, use a dairy-free brownie mix and substitute eggs with flax eggs.
  • Chilling the brownies after adding ganache helps achieve a firmer, glossy topping.
  • If you prefer a sweeter almond butter drizzle, adjust powdered sugar to taste.

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