Gluten-free vegan chocolate monster brownies. A SPOOKTACULAR allergen free Halloween treat!
I love making fun, cute holiday desserts for my kids, especially for Halloween. Mummy sugar cookies, ghost cupcakes, skeleton gingerbread cookies. These monster brownies are just one of the many simple ideas out there. You don’t have to be super crafty or spend a lot of money. Just get creative and let your kids get in on the action too! Allowing them to make something that they can then eat, it’s pretty much the best thing ever.
Our friends over at Enjoy Life have some exciting news! They have taken their beloved allergen free backing chocolate chips and packaged them into little snack packs. Now you can take their dark chocolate morsels or mini chocolate chips on-the-go. School lunches, an afternoon treat or even party favors. The snack packs are now available to purchase online, just in time for Halloween!
When I was asked to create a Halloween treat for Enjoy Life, featuring the new baking chocolate snack packs, I was pumped! I already love their products, especially their dairy free baking chocolate. A chocolatey, spooky dessert that was of course top 8 allergen free. I got this. Monster brownies are really the only answer.
My creative side always tend to be on the cute side. That explains why these chocolate monster brownies are so gosh darn adorable. I took my favorite brownie recipe and baked them in a muffin tin, which you can also bake in a 8×8-inch pan and then slice. Top with an insanely good chocolate frosting {seriously} and edible googly eyes. They are just made out of a powdered sugar “dough” and dark chocolate morsels. So easy!
Gluten-Free Dairy-Free Monster Brownies
Ingredients
brownies
- 1 ¼ cup, plus 3 tablespoons Sarah’s gluten free flour blend, or your favorite gluten free flour blend
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup Enjoy Life dark chocolate morsels or mini chocolate chips
- ⅓ cup non-hydrogenated shortening {such as Nutiva}
- ¼ cup pure maple syrup
- ¾ cup cane sugar
- ½ cup water
- ½ cup high quality cocoa powder
- 1 teaspoon pure vanilla extract
edible googly eyes
- 1 cup powdered sugar
- 1 teaspoon non-hydrogenated shortening
- 1-2 teaspoons water
- Enjoy Life dark chocolate morsels
chocolate frosting
- ¼ cup Enjoy Life dark chocolate morsels
- ¼ cup non-hydrogenated shortening
- ¼ cup cocoa powder
- 2 cups organic powdered sugar
- 3-4 tablespoons So Delicious coconut milk coffee creamer
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees. Line cupcake pan* with parchment paper liners or spray with cooking spray {these brownies remove easier if lined with parchment paper strips}.
- In large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In microwave-safe bowl, add chocolate chips, shortening and maple syrup. Microwave on low, in 30-second intervals, until chocolate chips are fully melted.
- Add sugar, water, cocoa powder and vanilla to melted chocolate. Stir until combined. Pour over flour mixture and mix until smooth.
- Scoop batter into prepared cupcake pan. Bake 18-22 minutes, until edges are crisp and center is slightly set. {be careful not to overbake}
- Place pan on cooling rack and leave brownies in pan 15-20 minutes to cool. Carefully remove brownies from pan. You may need to use butter knife to help release them.
- While brownies are cooling, make googly eyes. Mix together powdered sugar, shortening and water. Mixture will be thick.
- Roll powdered sugar “dough” into small balls. Place on parchment paper. Slightly flatten and press upside-down chocolate morsel in center. Place googly eyes in refrigerator 10 minutes to set.
- To prepare chocolate frosting, add ¼ cup chocolate morsels and shortening in microwave safe bowl. Microwave on low, 30 second intervals, until chocolate is melted.
- Add cocoa powder and mix until combined. Stir in powdered sugar and coffee creamer. Frosting will thicken as it sits.
- Place frosting in piping bag with small open star tip. Pipe onto cooled brownies. Top with googly eyes.
Notes
Nutrition
Courtesy: Sarah Bakes Gluten-Free
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