Easy Gluten-Free Fudgy Mummy Brownies for Halloween (Edit recipe)

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My ultra-fudgy gluten-free brownies just got sweeter, and spookier! These fun and delicious "mummy" brownies are so easy to make, and so delicious to eat. Your Halloween guests will love seeing these adorable mummy brownies on the dessert table!

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 18

Ingredients

227 grams Semi-Sweet Chocolate Chips, melted
120 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 cup, spoon filled and leveled
25 grams Cocoa Powder
1/2 tsp Himalayan Pink Salt, fine salt
1 tsp Espresso Powder, optional
8 oz Butter, Unsalted, softened to room temperature
200 grams Granulated White Sugar, 1 cup sugar
1 tsp Vanilla Extract - Primal Palate
2 Eggs, 2 large eggs at room temperature
36 Candy Eyes

Vanilla Buttercream Frosting

8 oz Butter, Unsalted, 2 sticks at room temperature
1 tsp Vanilla Extract - Primal Palate
300 grams Powdered Sugar, 2 1/2 cups, sifted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The brownies are easier to cut and decorate if you refrigerate them overnight, so I recommend baking them a day or two before you plan to serve them.
Preheat your oven to bake at 350 degrees, and lightly grease an 8x8 baking dish with oil or butter. Make sure to line your pan with parchment paper, so you can easily lift the brownies out of the pan when they have cooled.
In a microwave safe bowl, melt the chocolate for 30 second increments on half power, stirring after each 30 seconds, until the chocolate is fully melted. You can also use the double boiler method on the stove top.
Combine the flour, cocoa powder, Himalayan pink salt, and espresso powder.
In a large mixing bow, or the bowl of your stand mixer, cream the butter and sugar over medium speed.
Add the eggs and vanilla to the bowl, and beat again on medium speed to combine the eggs and vanilla with the butter and sugar.
Sift in the flour mixture, and blend again on medium-high speed, scraping down the bowl as needed.
Pour in the melted chocolate, and blend again on medium high speed, scraping down the bowl as needed, until the batter is evenly combined.
Pour the batter into your prepared baking dish, and smooth into an even layer.
Bake for 45 minutes on the middle rack, in the center of the oven.
Remove the brownies from the oven, and allow them to fully cool.
Cover the baking dish with plastic wrap or foil after they have completely cooled, and place them in the fridge overnight.
When you plan to decorate them, remove the brownies from the fridge, and let them come to room temperature.
To make the vanilla buttercream frosting, add the butter to the bowl of a stand mixer, and add in the vanilla extract.
Using the beater blade, beat the butter and vanilla on medium speed, scraping down the bowl as needed for 3 minutes.
It's important to sift the powdered sugar so that your frosting doesn't have any clumps of sugar in it.
Sift the powdered sugar, and add the sugar in two batches.
After adding half of the powdered sugar to the bowl, beat on low speed or else the powdered sugar will go everywhere if the mixer is turned on to a higher speed.
Once the sugar has been incorporated into the butter on a lower speed, turn the speed up to medium-high to really start to whip the frosting. Scrape down the bowl several times as you beat the sugar into the butter.
Add the remaining sugar, and repeat, beating the sugar into the frosting.
It's important to scrape down the bowl and beater very well as you are making your frosting, otherwise you may end up with some plain butter mixed into your frosting.
Once all of the sugar has been incorporated into the butter, beat the frosting on medium-high speed for about 5 minutes. This will make the frosting really fluffy.
You will need a flat piping tip to make the mummy wrapping. A ribbon tip or a basket weave tip that only makes smooth stripes. The Wilton #44 works for this.
Fit a piping bag with the ribbon piping tip, and fill your piping bag with the vanilla frosting.
Lift the brownies out of the baking pan, and place them on a cutting board.
Cut the brownies into 9 equal squares, and then cut each square in half once more so you have 18 brownies.
Pipe a small dot of frosting on the back of the candy eyes to stick the eyes to the brownies.
After the eyes are applied to the brownies, gently pipe the stripes over the brownies to look like mummy wrapping. I overlapped the stripes of frosting slightly at the ends, and piped the stripes at different angles to give the mummy wrapping some dimension.
You can keep the mummy brownies refrigerated until serving, but it is best to serve them at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	355
Fat:	26 g
Carbohydrates:	28 g
Protein:	10 g
Cholesterol:	51 g
Sodium:	52 mg
Fiber:	1 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.