Halloween baking became my favorite tradition after my daughter begged to make “something spooky” last year. We experimented with gluten free bat brownies – and oh my goodness, they were a hit! The rich fudge brownie base topped with chocolate ganache and adorable Oreo bat decorations had everyone at her school party swooning.
My secret? Using King Arthur’s gluten free brownie mix makes these foolproof while keeping them safe for friends with dietary needs. The coconut oil gives them that bakery-style chew, and the almond butter drizzle adds just the right nutty sweetness. Best part? Even my little monsters can help decorate!
Table of Contents
Table of Contents
Why You’ll Love These Gluten Free Bat Brownies
These aren’t your average brownies – they’re a Halloween baking adventure waiting to happen! Here’s why they’ve become my go-to spooky season treat:
- Halloween magic: The Oreo bats and edible eyeballs turn ordinary brownies into a playful, Instagram-worthy dessert that kids (and kids-at-heart) adore
- Foolproof fudginess: That perfect chewy texture comes from the coconut oil and rich chocolate ganache – no dry, crumbly brownies here!
- Gluten-free made easy: Using a trusted brownie mix means no complicated flour blends – just delicious results everyone can enjoy
- Decorator’s dream: The almond butter drizzle and cookie decorations make it a fun kitchen project for little helpers
- Secretly simple: With just 20 minutes of active prep, you can whip up these showstoppers between soccer games and pumpkin carving
Gluten Free Bat Brownies Ingredients
Gather these simple ingredients for the most adorable (and delicious) Halloween treats:
- 1 box King Arthur Gluten Free Ultimate Fudge Brownie Mix – trust me, this brand gives the best texture
- 2 eggs – room temperature helps them blend smoothly
- ½ cup coconut oil – melted (I zap it for 20 seconds to get that perfect liquid consistency)
- 2 tablespoon water – just enough to bring it all together
- ½ cup coconut milk – full fat for that luxurious richness
- ¾ cup dark chocolate chips – the good stuff for ganache
- 3 tablespoon almond butter – creamy is best (sunflower butter works great for nut-free)
- 2 tablespoon almond milk – unsweetened keeps it from getting too sweet
- ½ cup powdered sugar – sifted to avoid lumps in your drizzle
- Gluten free Oreo cookies – about 10, for those cute bat wings
- Edible eyeballs – approx. 16 (the kids will fight over who gets to place these!)
Ingredient Notes & Substitutions
Full-fat coconut milk makes the ganache extra silky. Find edible eyeballs in the baking aisle during Halloween – they peel and stick easily! For nut allergies, sunflower butter works perfectly in place of almond butter. And always double-check those Oreos are gluten free – regular ones contain wheat flour.
How to Make Gluten Free Bat Brownies
These spooky treats come together in three simple phases – and I promise, even first-time bakers can nail this recipe. The key? Taking it step by step and not skipping that crucial chilling time (I know, the waiting is the hardest part!).
Preparing the Brownie Batter
First things first – preheat that oven to 350°F! While it heats up, grab your favorite mixing bowl (I use my trusty Pyrex) and whisk together the eggs, melted coconut oil, and water until they’re completely combined. Pro tip: If your coconut oil starts to solidify, just give it another quick zap in the microwave.
Now, gently fold in the brownie mix. I use a rubber spatula and make figure-eight motions – you want to mix just until no dry pockets remain. Overmixing is the enemy here! A few small lumps are totally fine; they’ll disappear during baking. Pour this glorious batter into your parchment-lined 8×8 pan (the parchment wings will save you later, trust me).
Baking & Cooling
Slide your pan into the center rack and set that timer for 28 minutes. At this point, do the toothpick test – poke it into the center and if it comes out with just a few moist crumbs (not wet batter), they’re done! My oven usually takes exactly 29 minutes, but every oven lies a little.
Here’s where patience comes in: let those brownies cool in the pan for at least 15 minutes before attempting to lift them out using the parchment paper. Transfer to a wire rack to cool completely – I know it’s tempting, but decorating warm brownies leads to melty bat wings!
Decorating Your Bat Brownies
While the brownies cool, make your ganache by heating coconut milk and chocolate chips over low heat. Stir constantly until it’s smooth as a vampire’s complexion, then pour it over your cooled brownies, spreading almost to the edges. Now the magic happens – pop them in the freezer for 30 minutes to set that glossy top.
For the drizzle, whisk together almond butter, almond milk and powdered sugar until smooth. Transfer to a piping bag (or ziplock with the corner snipped) and pipe wavy lines across the brownies. Working quickly, press gluten free Oreo halves into the drizzle to create bat wings, then add edible eyeballs while the drizzle is still tacky. If your kitchen’s warm, chill the brownies for 10 minutes before slicing with a hot knife for clean edges.
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Irresistible Gluten Free Bat Brownies in 20 Minutes
Gluten-free bat brownies are a fun and delicious Halloween treat. These fudgy brownies are topped with chocolate ganache, peanut butter drizzle, and decorated with gluten-free Oreo cookies and edible eyeballs.
- Total Time: 1 hour 50 minutes (includes chilling)
- Yield: 16 brownies 1x
Ingredients
- 1 box King Arthur Gluten Free Ultimate Fudge Brownie Mix
- 2 eggs
- ½ cup coconut oil – melted
- 2 tablespoon water
- ½ cup coconut milk – full fat
- ¾ cup dark chocolate chips
- 3 tablespoon almond butter – creamy (sub. sunflower butter to make nut free)
- 2 tablespoon almond milk – unsweetened
- ½ cup powdered sugar
- Gluten free Oreo cookies – approx. 10
- Edible eyeballs – approx. 16
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, whisk together the egg, coconut oil, and water.
- Fold in the brownie mix until no flour clumps remain.
- Pour the batter into an 8×8 square baking pan lined with parchment paper.
- Bake for 28-30 minutes. Check with a toothpick—if it comes out clean, they’re done.
- Let cool slightly while preparing the ganache.
- Heat coconut milk and chocolate in a pot over medium-low heat, stirring until melted.
- Pour ganache over the brownies and spread almost to the edges.
- Freeze for 30 minutes to 1 hour to set.
- Mix almond butter, almond milk, and powdered sugar for the drizzle.
- Transfer to a piping bag and pipe lines over the chilled brownies.
- Slice into squares and decorate with Oreo bats and edible eyeballs.
Notes
- Use sunflower butter for a nut-free version.
- Store in the fridge for a fudgier texture.
- Let brownies cool before adding decorations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Tips for Perfect Gluten Free Bat Brownies
After making dozens of batches (my kids keep requesting them!), I’ve picked up some tricks for bat brownie success:
- Room temp eggs are key – they blend smoothly with the coconut oil for perfect texture
- Hot knife trick – dip your knife in hot water before slicing for cleaner bat-shaped cuts
- Chill before decorating – that ganache needs to set properly so your bat wings don’t slide off
- Fridge storage – keeps them fudgy for days (if they last that long!)
Gluten Free Bat Brownies Variations
Once you’ve mastered the basic bat brownies, the spooky fun really begins! Here are my favorite ways to mix things up:
- White chocolate ghosts: Swap the almond butter drizzle for melted white chocolate and pipe little ghost shapes instead of bats – so cute peeking through the dark ganache!
- Cookie cutter shapes: Use Halloween-themed cookie cutters on chilled brownies before decorating – think pumpkins, tombstones, or witch hats
- Vegan version: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use dairy-free chocolate chips – my vegan friends couldn’t believe how good these tasted
- Peanut butter lovers: Swap almond butter for peanut butter in the drizzle and press mini peanut butter cups between the bat wings – a Reese’s twist that disappears fast!
Storing & Serving Suggestions
Here’s the good news – these gluten free bat brownies actually get better after chilling! I always make them a day ahead for Halloween parties. Just pop them in an airtight container (I swear by my glass Snapware) with parchment between layers if stacking. They’ll keep perfectly in the fridge for up to 5 days – though in my house, they never last past day two!
For the ultimate fudgy experience, serve them straight from the fridge. That ganache stays beautifully firm, and the almond butter drizzle gets this amazing chewy texture. My kids love them with an ice-cold glass of milk, but my personal favorite is pairing them with a hot cup of coffee – the bitterness balances the sweetness just right.
Pro tip: If you’re taking these to a party, assemble the decorations last-minute. The eyeballs stay put beautifully, but I’ve learned Oreo bats can get a bit droopy if they sit too long in the fridge. Just pop them on right before serving for picture-perfect bats every time!
Gluten Free Bat Brownies Nutrition
Let’s talk nutrition – because even spooky treats deserve to be enjoyed guilt-free! Here’s the scoop on what’s in each fudgy bat brownie (based on cutting into 16 squares):
- Calories: 220 – perfect for a sweet Halloween treat
- Fat: 12g (7g saturated) – thank you, coconut oil and chocolate for that rich texture!
- Carbs: 25g – including 2g fiber from those wholesome ingredients
- Sugar: 18g – hey, it’s a celebration!
- Protein: 3g – not bad for a dessert
Nutritional data is estimated. Values vary by ingredients/brands used.
Now, I’ll be honest – when my kids are decorating these with giggly excitement, I’m not counting grams. But I love knowing these gluten free bat brownies pack better ingredients than store-bought treats. That coconut oil? Full of good fats. Dark chocolate? Antioxidants galore. And no weird additives – just real, simple ingredients that happen to look absolutely adorable.
FAQs About Gluten Free Bat Brownies
After sharing this recipe with so many friends, I’ve gotten some great questions! Here are the answers to everything you might wonder about these spooky treats – because nobody wants bat brownie disasters on Halloween night.
Can I Use a Different Gluten Free Brownie Mix?
Absolutely! While I swear by King Arthur’s mix (it’s never failed me), other gluten free brownie mixes will work too. Just check the package instructions carefully – some might need slightly more or less liquid than our recipe calls for. I’d start with the mix’s recommended amount of oil/water and adjust as needed to get that perfect fudgy texture. Pro tip: Stick with fudge-style mixes rather than cakey ones for the best bat-worthy density!
How Do I Make These Nut-Free?
Easy peasy! Simply swap the almond butter for sunflower seed butter (I love the Once Again brand) and use regular milk instead of almond milk in the drizzle. All the other ingredients are naturally nut-free – just double-check your chocolate chips since some brands process them in facilities with nuts. My niece has a severe nut allergy, and this simple swap lets her enjoy the bat brownie fun safely!
How Long Do The Decorations Last?
The edible eyeballs hold up beautifully for about 3 days in the fridge – they might get a tiny bit sticky but still look cute. The Oreo bats will stay crisp if you store them properly (airtight container with parchment between layers). If making ahead, I suggest adding the decorations the day you plan to serve them for maximum freshness. Left undecorated, the brownies themselves keep wonderfully for up to 5 days refrigerated!
Can I Freeze These Brownies?
You bet! Freeze them before adding decorations for best results. Just wrap the cooled, ganache-topped brownies tightly in plastic wrap, then foil. They’ll keep for up to 2 months frozen. Thaw overnight in the fridge before decorating – the texture stays perfectly fudgy. I always stash an extra batch in the freezer for last-minute Halloween party invites (or…ahem…mom’s midnight snack emergencies).
Tag Us If You Make These Spooky Treats!
Oh, I live for seeing your gluten free bat brownie creations! Snap a pic of your spooky masterpieces and tag me @FrostyRecipes – I’ll be watching for those adorable Oreo bats and googly-eyed grins. Nothing makes my day like seeing kids (and let’s be honest, grown-ups too) getting creative in the kitchen with my recipes.
Got a genius decoration idea I haven’t tried? Found the perfect gluten free cookie for vampire fangs? I want to see it all! Your photos might just inspire next year’s Halloween recipe (I’m already brainstorming spiderweb designs…). Happy baking, my spooky friends!
