Fudgey Halloween Mummy Brownies (Gluten Free!)

Updated at: Thu, 21 Nov 2024 11:51:09 GMT

Step 1

Preheat the oven to 350F.

Step 2

Melt the chocolate in a large microwave safe bowl, stirring every 30 seconds until smooth. I did this in the large mixing bowl I was planning on using for the brownies so I didn’t have to dirty a second bowl.

Step 3

Whisk together the melted chocolate, coconut sugar, agave nectar, eggs, and vanilla in the large bowl.

Step 4

Whisk in the dry ingredients – blanched almond flour, cocoa powder, and salt.

Step 5

Line an 8×8 square pan with parchment paper and transfer the batter.

Step 6

Use a rubber spatula to smooth the batter into the edges and sides of the pan.

Step 7

Bake for 17 – 20 minutes until the edges are puffed a bit and the center is set with you wiggle the pan.

Step 8

Allow the brownies to cool for at least 30 minutes. You can chill these in the fridge for an hour or two for intensely fudgey and to make them easier to cut.

Step 9

Hot tip: use a plastic knife to cut the brownies to make smooth lines as you cut them.

Step 10

Once the brownies are cool, cut them into 12 rectangles.

Step 11

Melt the white chocolate chips in the microwave, stirring every 30 seconds until smooth.

Step 12

Transfer the white chocolate to a small plastic baggie, close it, and cut off the corner.

Step 13

Drizzle the white chocolate across the brownie, back and forth and a few diagonal lines.

Step 14

Place two eyes toward the top of each brownie.

Step 15

Eat immediately or chill in the fridge for 15 minutes to allow the white chocolate to harden.

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