Gluten Free Mummy Brownies are one of the easiest Halloween desserts to make for your party buffet—spookily sweet and simple to assemble.
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Gluten Free Mummy Brownies
Halloween-themed treats are fun to make and even more fun to share. These gluten free mummy brownies are fudgy, chocolatey, and decorated with melted white chocolate and candy eyes for a simple but festive dessert that works year after year.
What You Need To Know About These Mummy Brownies:
The base is my fudgy gluten free brownie recipe, but you can use any reliable gluten free brownie mix or recipe you prefer. Bake the batter in a 9×9 pan for the correct thickness and texture. Chill fully before slicing so the brownies cut cleanly and are easy to decorate.
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These brownies are rich and fudgy with an intense chocolate flavor that contrasts nicely with the sweet white chocolate “bandages.” They’re easy enough for a last-minute party tray but pretty enough for guests to ooh and aah over.
Key Ingredients for Mummy Brownies
- Cocoa Powder – Dutch-processed or a darker cocoa like Hershey’s Special Dark works well; natural cocoa is also fine.
- Fat – A combination of butter for flavor and oil for moistness keeps these brownies fudgy.
- White Chocolate Chips – Melted for piping the mummy wraps.
- Candy Eyes – Storebought or homemade; check labels to ensure they’re gluten free if needed.
Equipment Needed
- 9×9 square baking pan
- Parchment paper – to line the pan and protect your work surface when decorating.
- Disposable piping bag – gives better control for piping the white chocolate bandages.
How to Make Mummy Brownies
Step 1. Preheat the oven to 325°F. Spray a 9×9-inch metal baking pan with non-stick spray and line it with parchment paper.
Step 2. In a large bowl whisk together sugar, cocoa powder, gluten-free flour blend, xanthan gum (if needed), baking soda, salt, and cornstarch.
Step 3. Make a well in the center and add the eggs. Beat in the melted cooled butter, oil, vanilla extract, and water. Mix until combined and the dry ingredients are incorporated.
Step 4. Pour the batter into the prepared pan and bake at 325°F for 22–25 minutes. Allow to cool completely, then refrigerate until firm before cutting.
Step 5. Once chilled, slice the brownies into 16 squares and arrange them on a wax paper–lined baking sheet or board.
Step 6. Melt the white chocolate chips in a microwave-safe bowl, stirring frequently. Add vegetable oil a teaspoon at a time until the chocolate reaches a pipeable but not runny consistency.
Step 7. Transfer the melted white chocolate to a disposable piping bag, snip the tip, and pipe irregular overlapping lines across each brownie to resemble mummy bandages. Add two candy eyes to each brownie while the chocolate is still soft.
Step 8. Let the chocolate harden before serving. To speed this up, chill briefly in the refrigerator or freezer.
Tips for Success
- Chill the brownies: Refrigerate at least 30–60 minutes after cooling to make clean slices and easier decorating.
- Thin white chocolate with oil: Start with 2 teaspoons of oil and add more 1/2 teaspoon at a time until it pipes smoothly.
- Use a proper piping bag: Disposable bags offer better control than a zip-top bag for neater bandages.
- Decorate over wax paper: Any drips will set on the paper and peel off easily for quick cleanup.
- Store carefully: Keep decorated brownies in a single layer in an airtight container so the bandages don’t smudge.
Other Easy Halloween Treat Ideas
- Halloween Spider Cookies
- Mummy Halloween Sugar Cookies
- Pumpkin Marshmallow Pops
- Ghost Cupcakes (coming soon)
- Candy Corn Cookies (coming soon)
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Gluten Free Mummy Brownies
Ingredients
For the Brownies
- 1 1/4 cups sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose gluten-free flour (see notes)
- 1/4 tsp xanthan gum (omit if your blend contains it)
- 1/8 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tbsp cornstarch
- 2 large eggs (cold)
- 4 tbsp butter, melted and cooled
- 1/3 cup avocado or canola oil
- 1 1/2 tsp pure vanilla extract
- 2 tbsp cold water
To Decorate
- 1 1/2 cups white chocolate chips
- 2 tsp vegetable oil, as needed
- 32 candy eyes
Instructions
- Preheat oven to 325°F. Spray a 9×9 metal pan and line with parchment paper.
- Whisk sugar, cocoa, flour, xanthan gum, baking soda, salt, and cornstarch in a large bowl.
- Make a well, add eggs, then beat in butter, oil, vanilla, and water until combined.
- Transfer batter to the pan and bake 22–25 minutes. Cool completely, then refrigerate until firm.
- Slice into 16 squares and place on wax paper.
- Melt white chocolate, stir in oil to reach a pipeable consistency.
- Pipe bandage lines across each brownie and press two candy eyes into the white chocolate.
- Let the chocolate harden before serving; chill briefly to speed the process.
Notes
- I use a Nightshade Free Gluten Free Flour Blend in this recipe; any good gluten-free all-purpose blend will work.
- Check labels on candy eyes for gluten-free status. If you prefer, make homemade eyes.
- Disposable piping bags provide better control than zip-top bags for clean lines.
- Store decorated brownies at room temperature or in the refrigerator and serve at room temp.
Nutrition Information
Calories: 319 kcal per serving (estimated).
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo for others to see.