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Gluten-Free Dairy-Free Monster Brownies

These vegan and gluten-free monster brownies have an adorably spooky Halloween twist. The perfect treat to whip up with kids, and they're totally allergen-free so everyone can enjoy them!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: brownie recipes, dairy-free brownies, gluten-free brownies, gluten-free dessert recipes
Servings: 14 people
Calories: 205kcal
Author: Sarah Bakes Gluten Free



  • 1 1/4 cup, plus 3 tablespoons Sarah’s gluten free flour blend, or your favorite gluten free flour blend
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup Enjoy Life dark chocolate morsels or mini chocolate chips
  • 1/3 cup non-hydrogenated shortening {such as Nutiva}
  • 1/4 cup pure maple syrup
  • 3/4 cup cane sugar
  • 1/2 cup water
  • 1/2 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

  • 1/4 cup Enjoy Life dark chocolate morsels
  • 1/4 cup non-hydrogenated shortening
  • 1/4 cup cocoa powder
  • 2 cups organic powdered sugar
  • 3-4 tablespoons So Delicious coconut milk coffee creamer
  • 1/2 teaspoon pure vanilla extract


  • 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 1/4 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.


*You can also make these brownies in 8×8-inch baking pan and slice into bars before frosting.


Calories: 205kcal | Carbohydrates: 43g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 98mg | Fiber: 2g | Sugar: 39g | Calcium: 18mg | Iron: 1mg