Gluten-free Halloween mummy brownies recipe – essentially white choc chip brownies with white choc drizzle and edible eyes! Of course, it’s Coeliac-friendly and easy to adapt to be dairy-free too.
Gluten-free Halloween mummy brownies recipe – these are my classic ultimate brownies which are super fudgy and intensely chocolatey, but with a bit of a Halloween twist! This recipe based on my tried and tested brownies that feature in my recipe books too.
Not sure if this is a big deal or not, but it’s been FIVE YEARS since I last posted a Halloween recipe here on the blog. So what have I got against the spooky season?!
Nothing, I promise! But as you might have noticed yourself, at the same time that Halloween products start appearing on shelves… so do Christmas products! So quite often, I’m already well into the swing of posting Christmas products and testing recipes ready for Christmas around then too.
And that means that Halloween recipes often get neglected by yours truly… but five years is five years too many, agreed? So that’s why, from now on, I’ll be embracing my inner spooky baking here on the blog and I hope you’ll come along for the ride – starting with these not-so-scary mummy brownies, which absolutely anyone can pull off.
Here’s all the supermarket-friendly ingredients you’ll need to make it happen and if you’ve ever made my brownies before, you’ll find this recipe to be very familiar…
Gluten-free Halloween mummy brownies recipe: What you’ll need…
- Butter: The butter will be immediately melted so there’s no need to leave it out of the fridge to soften it. Please don’t use the type of spreadable butter for this, it must be a block of butter!
- Chocolate: I use half milk and half dark chocolate – these brownies won’t taste like bitter like dark chocolate if you use half and half, but the dark choc will boost the indulgent, chocolatey flavour A LOT.
- Large egg: I used large eggs but medium would work just fine too.
- Caster sugar: Sugar isn’t just for sweetness – it’ll help the brownies form a slightly crisp exterior too and that signature paper-like top.
- Gluten-free plain flour: You won’t need a lot for this recipe, but it plays an important role in stabilising an otherwise very wet batter. I buy mine in the free from aisle in supermarkets, but if you can’t find gluten-free plain flour where you live, you can always make your own blend using my recipe here.
- Cocoa powder: I’d always recommend sieving this before adding it to remove lumps – cocoa powder is quite unappetising in big lumps!
- Chocolate chips: I used white chocolate chips to match the white chocolate drizzle on top.
- White chocolate: You’ll need this purely for the drizzled ‘mummy’ decoration on top.
- Edible eyes: Fortunately, you can find these in supermarkets and they’re usually gluten-free – just ensure you check the ingredients first! I used these from Tesco.
So out of all the Halloween recipes I haven’t made over the last five years, why gluten-free Halloween mummy brownies first? Well, put quite simply, because it’s super easy to bake and even easier to decorate!
You might notice from all my past baking recipes that I’m a big fan of decoration/finishing that might look picture perfect… but in its execution could easily be pulled off by kids, beginners or anyone who just fancies having a go!
I felt like this recipe also sums up more of what’s to come from my Halloween content, which is to essentially ‘Halloween-ify’ some of your familiar favourites in a fun, simple and achievable way.
Expect super fudgy, slightly gooey, chocolatey brownies, loaded with white chocolate chips and finished with a white chocolate drizzle. In short, no one in a million years would ever know they’re gluten-free! Here’s a few frequently asked questions before we get started…
Gluten-free Halloween mummy brownies recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
How do I make this recipe dairy-free?
Yes! Here’s how:
- Instead of using a combo of milk/dark chocolate, use dairy-free chocolate instead of milk chocolate and ensure the dark chocolate is dairy-free.
- Instead of using butter, use a block of Stork hard margarine
- Use dairy-free white chocolate chips and white chocolate to drizzle
- Ensure your cocoa powder is dairy-free
Can I make your gluten-free Halloween mummy brownies recipe vegan?
Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.
- 3 tablespoons of aquafaba (pre-whisked until frothy) – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten-free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg alternatives so let me know how you get on in the comments below…
Is this recipe low FODMAP?
If you use all lactose-free chocolate, then yes! For products like the edible eyes and if using dairy-free chocolate, please ensure these products are low FODMAP too.
Do I need any special equipment to bake your gluten-free Halloween mummy brownies recipe?
Certainly not! You will need a good quality 9×9 inch square though, so here’s a link to the one I use.
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s usually an essential ingredient in gluten-free baking. But this recipe is a rare exception!
Can I make this recipe using other gluten-free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten-free plain/self-raising flour’ and a *singular* type gluten-free flour. When I say ‘gluten-free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten-free flours, not just one, singular flour.
Most gluten-free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend.
Can I bake your gluten-free Halloween mummy brownies recipe with less sugar / without sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!
So yeah, remove/reduce the sugar at your own risk…
How long can I keep your gluten-free Halloween mummy brownies for?
Once cooled, I’ve kept these for 3-5 days in an air-tight container in the fridge with no problems.
Can I freeze them?
Of course, just allow them to fully cool! I’ve frozen them for up to 2-3 months no problem. Make sure you slice them up before freezing, then, you can easily defrost a few slices at a time instead of the entire thing.
When you want to enjoy one, each slice should take around 3 hours to defrost at room temperature.
How can I tell when the brownies are done?
Grab a skewer and give it a poke in the centre. If it comes out clean, then it’s done! You might get a little chocolatey residue on there, but that’s ok too.
You just don’t want tons of wet chocolate coating your skewer.
Gluten-free Halloween Mummy Brownies Recipe
- 250 g butter or dairy free alternative
- 250 g chocolate I use half dark and half milk (dairy free if necessary)
- 3 large eggs
- 280 g caster sugar
- 100 g gluten-free plain flour
- 50 g cocoa powder
- 180 g white chocolate chips
- 50 g white chocolate melted, to drizzle
- 18 edible eyes decoration ensure gluten-free
- Preheat your oven to 160C Fan / 180C and prepare a 9x9inch square tin with non-stick baking paper.
- Melt together your butter and chocolate in a microwave (in short bursts, stirring regularly in between) or over a bain marie until completely melted. Mix together and leave out to cool down to just warm / room temp.
- Sieve together your cocoa powder and flour in a bowl. Mix briefly until combined, put to one side.
- In another bowl crack the eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until paler in colour and almost a little frothy.
- Once the chocolate and butter mixture is cooled to room temp, pour it into your egg/sugar mixture. Fold it in with a spatula – it will initially marble and then turn super chocolatey.
- Next fold in the your plain flour and cocoa powder mix. Ensure it's fully folded in.
- Fold in your chocolate chips.
- Pour/spoon your brownie mixture into your prepared tin and smooth it over so it's even and level.
- Bake for about 35-40 minutes. The brownies will wobble slightly upon removing from the oven but will firm up as they cool. If you want them even more gooey, cook for 5 minutes less, if you want a firmer brownie, cook for slightly longer. I find with brownies all ovens seem to really vary.
- Its really important to allow your brownies to cool completely before removing from the tin and slicing them. I find they firm up even more after slicing.
- Once cool, slice your brownies into equal squares and then pipe or spoon the white chocolate across the brownies like in the pictures! Add the edible eyes (stick down with a dab of melted chocolate on the back of each eye) and allow the chocolate to set for at least an hour.
Thanks for reading all about my gluten-free Halloween mummy brownies recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Thanks for reading,
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