Spooky Season has officially arrived and those Gluten Free Scary Cute Monster Brownies are the perfect Halloween treat. They are chocolatey, fudgy, cute, and easy to make. They will not only be a big hit with kids but adults will love gluten-free Halloween brownies just as much.
I recommend baking the brownies ahead of time (up to 5 days ahead). This way they are completely cooled and had time to chill in the fridge before turning them into gluten free Halloween brownies.
If you only would like a few gluten free Halloween brownies, you can also use my recipe for the tiniest pan of gluten free brownies instead.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Brownies
- How to check your brownies for doneness
- How to make Gluten Free Scary Cute Monster Brownies
- Video how to decorate Gluten Free Scary Cute Monster Brownies
- Simple Way to decorate the Gluten Free Halloween Brownies
- FAQ for Scary Cute Monster Brownies
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use King Arthur Measure for Measure in this recipe but have made the brownies countless times with my own gluten free flour blend. This blend already contains xanthan gum. You can easily swap this out for your favorite gluten-free flour blend. If you make your own blend, please add ½ teaspoon of xanthan gum for the 80 grams of flour we use in this recipe
Chocolate for Brownies: I use 64% dark chocolate chips in this recipe but any high-quality dark chocolate (60% or darker) will work.
Cocoa Powder: I use Dutch processed cocoa powder in my baking such as Valrhona Cocoa Powder or Cacao Barry Extra Brute. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.
Dark Dipping Chocolate: While I normally temper my own chocolate, for this recipe I use Ghiradelli Melting Wafers. Melting Chocolate does not require tempering which makes it perfect for dipping and coating.
Googly Eyes: Monster Eyes can be found in the cake decorating aisle of your local craft store. I used two different sizes of eyes. Please make sure they are gluten-free.
Chocolate Jimmies: To give the Gluten Free Monster Brownies their fuzzy look, I use Chocolate Jimmies. Which are located in the cake decorating aisle of your local craft store but also in the baking aisle of many grocery stores. I use Betty Crocker Chocolate Sprinkles which are gluten-free.
How to make Gluten Free Brownies
I highly recommend using a stand mixer to mix the eggs since it can become very tiring to mix them by hand with an electric hand mixer.
Step 1: Preheat the oven to 350F and arrange the wire rack in the oven in the middle. Line an 8x8inch baking pan (9×9 will work too but the gluten free halloween brownies will be thinner) with parchment paper. Make sure to leave some overhangs so you can remove the brownies easily.
Step 2: Place the chocolate and butter in a microwave-safe bowl, and carefully melt them in the microwave until the butter is melted. The carry-over heat will melt the chocolate.
Step 3: Combine the eggs (can be cold), both sugars, salt, vanilla extract, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and triple the volume, about 8 minutes.
Step 4: While the eggs are whipped, combine the gluten-free flour and cocoa powder in a small bowl. Set aside.
Step 5: With a heat-proof spatula or small whisk combine the melted butter-chocolate mixture. The butter and the chocolate should be “emulsified” which means they should have a smooth liquid texture. If there are still some visible chunks of chocolate, stick the bowl in your microwave for 10-15 seconds or until melted.
Step 6: When the eggs look pale, fluffy, and thick, reduce the speed of your mixer to low and add the WARM melted chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scraping down the sides to make sure everything is combined well.
Step 7: Once the wet ingredients are combined, turn the speed of your mixer to SLOW and add the dry ingredients all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
Step 8: Transfer the brownie batter to the prepared pan. Use a small offset or on the back of a spoon to smooth out the brownie batter evenly.
Step 9: Bake the brownies for 24-26 minutes at 350F. These gluten-free brownies should have a crackly top and should feel firm. Please remember baking time depends on your oven.
Step 10: Remove the gluten-free brownies from the oven, place them on a wire rack and allow them to cool completely at room temperature before transferring them to the fridge to set up for several hours.
How to check your brownies for doneness
You can check the doneness of brownies by sticking a toothpick in the center of your pan of brownies. There should be a few moist crumbs sticking to the toothpick when you remove it from the brownies. If the toothpick is clean with no crumbs sticking to it, your brownies are underdone and if your toothpick looks very wet, the brownies still need time. For the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick.
How to make Gluten Free Scary Cute Monster Brownies
Start out with a clean work space and give yourself enough room for your melted chocolate, decorations, a small sheet tray to decorate, and a separate tray for your finished monsters.
Cut your brownies: I cut my pan of brownies into 16 pieces.
Melt your Chocolate: melt your chocolate as directed on its package. I like to use a microwave-safe bowl and check frequently. Melting chocolate melts quickly and you do not want to burn it. It should not take more than 2-3 minutes to melt it completely. Once melted make sure to give it a good stir with a clean, dry spatula.
Set up your station: you will need a fork, a small offset knife or butterknife, a small plate/tray lined with parchment paper and some sprinkles (this is where we will decorate the monsters), and a separate sheet tray lined with parchment paper (this is where the decorated monster will go to set up.
Dip your brownies: work with one brownie at a time. Add one cut brownie to your bowl of melted chocolate and with a fork turn it around to make sure it is completely enrobed in chocolate. Use your fork to fish it out and tap the fork on the side of the bowl. Swipe the bottom of the fork along the edge of the bowl to remove excess chocolate.
Sprinkle the sides: Since it is almost impossible to sprinkle the sides of the brownies once you set them on the small tray, try to add some sprinkles to the sides while holding the chocolate-covered brownie on your fork.
Add the eyes and more sprinkles: Place the brownie on the small tray and add the eyes and sprinkle with additional chocolate sprinkles. Allow to set up for a few minutes before transferring to another sheet tray to make room for the next brownie.
Repeat with all your brownies. Allow your decorated brownies to set up completely before serving. Store them at room temperature for up to 3 days. I do not recommend refrigerating them.
Video how to decorate Gluten Free Scary Cute Monster Brownies
I understand it's a lot easier to see someone actually decorate the brownies. Check out this video of how I assemble the Spooky Brownies.
Simple Way to decorate the Gluten Free Halloween Brownies
If you do not feel comfortable dipping the entire brownies in chocolate and enrobing them, I recommend dipping only their surface into chocolate and decorating only their surface with googly eyes and sprinkles. The Brownies will still be scary cute.
FAQ for Scary Cute Monster Brownies
Gluten-Free Brownies Freeze exceptionally well. I actually prefer frozen brownies over room-temperature brownies. I have tested freezing these scary cute gluten free monster brownies and while they do freeze well for a few days, I do not recommend freezing them for an extended period of time. The googly eyes seem to dissolve after being frozen for more than 10 days.
Brownies must be completely cool and if possible placed in the refrigerator overnight. This way they are easier to cut. To cut brownies so they don't fall apart, dip a Chef’s Knife in a pitcher-filled with hot water and dry very well with the towel. The hot water will warm up the blade and will slide through the brownie a lot easier. Clean the knife in between cuts in the hot water, wipe clean, and continue cutting. The cleaning is the very important part here. If you skip this step your gonna smudge all the leftovers from your previous cut onto the next cut.
Yes. I recommend baking the brownies ahead of time up to 5 days. This way they have time to set up fully and will be easier to cut. It's impossible to dip and garnish soft brownies.
I recommend storing the decorated brownies in an airtight container at room temperature for up to 3 days. I recommend not stacking them and trying to lay them in one layer.
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Scary Cute Monster Brownies
Spooky Season has officially arrived and those Gluten Free Scary Cute Monster Brownies are the perfect Halloween treat. They are chocolatey, fudgy, cute, and easy to make.
Ingredients
For Gluten Free Brownies
- 170 grams unsalted butter (which we will melt)
- 100 grams dark chocolate (60% or higher)
- 3 large eggs
- 200 grams granulated white sugar
- 50 grams light brown sugar
- ¾ teaspoon kosher salt
- 1 teaspoon vanilla
- 1 teaspoon instant espresso (optional)
- 80 grams Gluten-Free Flour
- 65 grams cocoa powder
For Decorating
- 10oz Dark Chocolate Melting Wafers
- Chocolate Jimmies
- Googly Eyes
Instructions
Make Gluten Free Brownies
Make Chocolate Butter Mixture
- Place 100 grams of dark chocolate in a heat-proof, microwave-safe bowl.
- Cut butter into small cubes and place in a saucepan over medium heat.
- Let the butter melt and then begin cooking. Stir frequently and watch the butter. Continue cooking until all the butter is melted.
- Remove from the heat and pour the melted butter over the 100 grams of chocolate and let it sit in the bowl. This will be a very fluid mixture.
How to make the Brownies
- Preheat the oven to 350°F .
- Grease an 8 x 8–inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes.
- In the meantime combine gluten-free flour and cocoa powder.
- With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scrape down the sides to make sure everything is combined well.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour mixture all at once. Carefully mix until roughly combined. Turn of the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Pour the batter into the prepared pan. Use a small offset or on the back of a spoon to smooth out the batter evenly.
- Bake the brownies for 24-26 minutes at 350F.
- Remove the brownies from the oven and allow to cool completely.
- You want the brownies completely set up before cutting them, please chill them in the fridge for at least 12hrs. Otherwise, they are gooey when cutting.
How to make Gluten Free Scary Cute Monster Brownies
Start out with a clean work space and give yourself enough room for your melted chocolate, decorations, a small sheet tray to decorate, and a separate tray for your finished monsters.
- Cut your brownies: I cut my pan of brownies into 16 pieces.
- Melt your Chocolate: melt your chocolate as directed on its package. I like to use a microwave-safe bowl and check frequently. Melting chocolate melts quickly and you do not want to burn it. It should not take more than 2-3 minutes to melt it completely. Once melted make sure to give it a good stir with a clean, dry spatula.
- Set up your station: you will need a fork, a small offset knife or butterknife, a small plate/tray lined with parchment paper and some sprinkles (this is where we will decorate the monsters), and a separate sheet tray lined with parchment paper (this is where the decorated monster will go to set up.
- Dip your brownies: work with one brownie at a time. Add one cut brownie to your bowl of melted chocolate and with a fork turn it around to make sure it is completely enrobed in chocolate. Use your fork to fish it out and tap the fork on the side of the bowl. Swipe the bottom of the fork along the edge of the bowl to remove excess chocolate.
- Sprinkle the sides: Since it is almost impossible to sprinkle the sides of the brownies once you set them on the small tray, try to add some sprinkles to the sides while holding the chocolate-covered brownie on your fork.
- Add the eyes and more sprinkles: Place the brownie on the small tray and add the eyes and sprinkle with additional chocolate sprinkles. Allow to set up for a few minutes before transferring to another sheet tray to make room for the next brownie.
- Repeat with all your brownies. Allow your decorated brownies to set up completely before serving.
- Store them at room temperature for up to 3 days. I do not recommend refrigerating them.
Notes
I have shared a video on how to assemble the brownies in the blog post above!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 329
Jennifer
This might be the cutest Halloween Treat idea I have seen in a very long time!
Audrey
What I great idea for Halloween. So yummy and super easy to make!
Daniela Weiner
Thank you SO much, Audrey! I love seeing all the pictures on social media.
Dana
Recommendations for making this egg free?
I’d like to have some options at our allergy party… gluten, dairy, egg, nuts, peanuts, and seed free treats! Haha. I’m delusional!
Thanks!
Daniela
Dana, I am sorry to say but the brownies rely on the eggs. I am sorry