Spooky Gluten free Bat Brownies

Overhead view of brownies with peanut butter drizzle on top and oreo bats on parchment paper.

5 from 3 votes

Spooky Gluten free Bat Brownies

Let's get spooky with these gluten free halloween brownies! They're rich and fudgy with a dairy free chocolate ganache icing on top and almond butter drizzle. Decorated with oreo bats and full and half moons for a super spooky scenery!

Prep Time20

Cook Time30

Chilling Time30

Course: Dessert

Cuisine: American

Keyword: bat brownies, oreo bats, spooky bat, spooky brownies

Servings: Brownies

Calories: 261kcal

Author: Ansley Beutler

Ingredients

For the brownies

1 box King Arthur Gluten free Ultimate Fudge Brownie Mix
2 eggs
½ cup coconut oil melted
2 tablespoon water

For the chocolate ganache

½ cup coconut milk full fat
¾ cup dark chocolate chips

For the peanut butter drizzle

3 tablespoon almond butter creamy (sub. sunflower butter to make nut free)
2 tablespoon almond milk unsweetened
½ cup powdered sugar

For the decorations

Gluten free Oreo cookies approx. 10
Edible eyeballs approx. 16

US Customary - Metric

Instructions

Preheat oven to 350 F. In a mixing bowl, whisk together the egg, coconut oil, and water.
Fold in the King Arthur Gluten free Ultimate Fudge Brownie Mix until no flour clumps remain. The batter will be thick.
Pour the batter into an 8 X 8 square baking pan lined with parchment paper. Bake in the oven for 28 - 30 minutes. Insert a toothpick into the center of the brownies to make sure they are done. If the toothpick comes out clean they are done baking. Let cool slightly while you prepare the ganache.
In a pot, add the coconut milk and chocolate. Heat on the stove over medium low heat and stir continuously to melt the chocolate. Once the chocolate has melted into the coconut oil, pour over top of the brownies. Push the ganache almost to the edges of the brownies with an uneven spatula or the back of a spoon. Transfer the brownie pan to the freezer to set for 30 minutes to an hour.
To prepare the peanut butter drizzle, mix the almond butter, almond milk, and powdered sugar in a bowl with a whisk or a hand mixer. Mix well to incorporate the powdered sugar. The icing should be slightly thick and a tan almond butter color. Transfer the icing to a piping bag fitted with a very small circular tip. Pipe long lines of the icing over top of the chilled brownies.
Slice into squares and add the halloween decorations. To make the bats, cut an Oreo into a triangle. This will leave you with three semi-circle pieces for the wings. Split the semicircles so you have one one that has the Oreo filling and one that doesn't. Scrape off the Oreo filling and place the piece on top of a brownie like bat wings. Use extra almond butter icing to add dots on the eyeballs and then gently press on the googly eyes into the bat wings for eyes. For the moons, split a full Oreo cookie and place the half with the filling on a brownie, filling side up. To create half moons, again split an Oreo and use the side with the filling. Then use a small circular cookie cutter and place it about half way into the filling and press down. You will be left with a half moon that you can place on top of a brownie.
Store in the fridge for extra fudgy texture and enjoy!

Notes

Nut free : To make these nut free, substitute the almond butter for sunflower butter.

Storing : To store these brownies, place them in an airtight container in the fridge where they will keep for up to a week. Because the chocolate ganache needs to be chilled, these should be stored in the fridge to prevent a chocolate mess.

Nutrition