Ingredients
Scale
- 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