featured 14270

Gluten-Free Halloween Monster Brownies Recipe for Kids

Looking for a super fun, EASY Halloween treat? These Gluten Free Halloween Brownies are so fun! Perfect for Halloween parties or for making at home with the kids.

Gluten Free Halloween Brownies

Get ready to sink your fangs into a delightfully spooky treat this Halloween!

If you want a festive, kid-friendly dessert, these Gluten Free Halloween Brownies deliver rich fudgy flavor and a playful candy-topped finish.

This recipe started from my favorite flourless brownie base (originally made with tahini), but I left out the tahini and added seasonal toppings to create a monster-themed tray of brownies.

My kids and their friends went wild for these — they disappeared fast. These are ultra-fudgy brownies that adults will enjoy just as much.

Why you’ll love these Halloween brownies:

  1. Flourless — no need to measure gluten-free flours, so it’s easy whether or not you bake gluten free regularly.
  2. Rich, fudgy texture that tastes indulgent.
  3. Want a shortcut? Use a gluten-free boxed brownie mix. King Arthur’s and Cup4Cup both make excellent gluten-free brownie mixes.

WAIT! Don’t lose this post — save the image on Pinterest

Table of contents

INGREDIENTS IN GLUTEN FREE HALLOWEEN BROWNIES

Ingredient amounts and the full recipe are available in the recipe card below.

  • Semi-sweet chocolate chips
  • Unsalted butter or coconut oil
  • Large eggs at room temperature
  • Granulated sugar
  • Brown sugar or coconut sugar
  • Unsweetened cocoa powder
  • Salt
  • Vanilla extract
  • Reese’s cups — note: seasonal shapes like ghosts or pumpkins may contain gluten; Franken Cups are typically gluten free. Always check labels and mix sizes for variety.
  • Reese’s Pieces
  • Candy eyeballs — again, check labels or make your own if preferred.

Want more gluten-free Halloween ideas? Try the gluten-free dirt cups for another kid-approved treat.

HOW TO MAKE HALLOWEEN BROWNIES

Step 1: Preheat and Line Your Pan

Preheat the oven to 350°F (175°C). Line an 8″ square baking pan with parchment paper.

Pro tip: Crumple the parchment into a tight ball, then unfold and flatten it — this makes lining the pan much easier.

Step 2: Make the Brownie Base

  1. Gently melt the chocolate with butter or coconut oil over low heat until smooth. Remove from heat when the chocolate is almost melted and stir until fully combined.
  2. In a large bowl (or stand mixer), beat the eggs, granulated sugar, and brown sugar on medium-high for 4–5 minutes until the mixture is light, smooth, and roughly doubled in volume.
  3. Mix in the salt, vanilla, and the cooled chocolate mixture on medium-low, scraping the bowl as needed until combined.
  4. Add cocoa powder and mix until smooth.
  5. Spread the batter evenly into the prepared pan.

Pro tip: These are flourless brownies whose structure comes from the aerated eggs, so be sure to beat the eggs for the full 4–5 minutes.

Step 3: Bake the Brownies

Bake for 20–25 minutes. A toothpick inserted into the center should come out with fudgy crumbs — don’t overbake to keep them dense and moist.

Step 4: Add the Toppings

Within 10 minutes of removing the brownies from the oven, press your candy toppings gently into the warm surface so they adhere.

We used Reese’s Franken Cups, small Reese’s cups, Reese’s Pieces, and candy eyeballs. Cut some pieces to mix sizes and create character faces.

Start with larger pieces, then fill gaps with smaller candies. Press them in lightly so they stay put as the brownies cool.

Pro tip: Regular Reese’s cups are gluten-free, but seasonal novelty shapes may contain gluten — always check the package.

Step 5: Cool and Serve

Let the brownies cool before slicing. If you prefer gooey chocolate, you can serve while the toppers are still slightly melty — either way they’re delicious.

HOW TO STORE

Store brownies in an airtight container or cover the pan tightly with plastic wrap. They keep at room temperature for 2–3 days. For longer storage, freeze them in a sealed container.

VARIATIONS

Here are a few fun ways to switch up the decoration and presentation:

  1. Mummy brownies: Once completely cooled, cut into squares, pipe white frosting strips across each piece and add candy eyes.
  2. Spider web brownies: Use a white chocolate drizzle to draw a web pattern over fully cooled brownies.
  3. Cookie-cutter shapes: Cool the brownies, cut with Halloween cookie cutters, freeze briefly until firm, then dip in chocolate ganache and add sprinkles.

CAN I MAKE THIS DAIRY FREE?

Yes. Replace butter with coconut oil or a dairy-free butter substitute and choose dairy-free candies for the topping.

CAN I MAKE THIS EGG FREE?

I haven’t tested an egg-free version for this flourless recipe. Aquafaba may be worth trying as an egg substitute, but results can vary.

If you try an egg-free version, please share how it turns out.

MORE GLUTEN-FREE HALLOWEEN POSTS YOU’LL LOVE

Gluten Free Dirt Cups

Gluten Free Candy List

Chewy Gluten Free Pumpkin Cookies

Southern Baked Beans Recipe

Pumpkin Pie French Toast

Gluten Free Swig Sugar Cookies (copycat)

Gluten Free Pumpkin Muffins

Gluten Free Crescent Rolls — try the dough to make hot dog mummies!

We’d love to see your creations — snap a photo and tag @LifeAfterWheat on social media!

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

GLUTEN FREE HALLOWEEN BROWNIES RECIPE

img 14270 7

Gluten Free Halloween Brownies

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

Be the first to rate this recipe!
PinterestFacebookShare on X

Share
Print

Looking for a super fun treat for Halloween that’s also easy to make? These Gluten Free Halloween Brownies are so fun! Perfect for a Halloween party or just to make at home with the kids.
Servings 9 servings
Course gluten free Halloween Recipes

Start Cooking

Ingredients

GLUTEN-FREE BROWNIES
  • 6 oz semi-sweet chocolate chips
  • 3 tablespoons unsalted butter or coconut oil
  • 2 large eggs room temperature
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar or coconut sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 ½ teaspoons vanilla extract
TOPPING
  • Reese’s cups see notes
  • Reese’s Pieces
  • Candy eyeballs see notes

Equipment

  • 8″ square baking pan, parchment paper, mixing bowl, and whisk or mixer

Method

  1. Line an 8″ square pan with parchment. Crumpling the paper into a ball first helps it fit neatly.
  2. Preheat the oven to 350°F (175°C).
  3. In a small saucepan, melt chocolate with butter or coconut oil over low heat, stirring until smooth. Remove and let cool slightly.
  4. In a large bowl, beat eggs with granulated and brown sugars on medium-high for 4–5 minutes until light and roughly doubled in size.
  5. Stir in salt, vanilla, and the chocolate mixture until smooth.
  6. Add cocoa powder and mix until fully incorporated.
  7. Spread the batter into the prepared pan.
  8. Bake 20–25 minutes until a toothpick comes out with fudgy crumbs. Avoid overbaking.
  9. Press toppings into the warm brownies to create your Halloween designs.
  10. Allow to cool before slicing and serving.

Notes

  • Always check candy labels for gluten or other allergens.
  • You can make these brownies from scratch using the ingredients above, or use a gluten-free boxed brownie mix for an easier option.
  • Reese’s cups are generally gluten-free, but seasonal novelty shapes may contain gluten; read labels carefully. Franken Cups are a fun gluten-free option for green-tinted candy.
  • If you want homemade candy eyes, you can pipe white chocolate or use a simple DIY recipe and add a dot of black icing for pupils.
  • A hand mixer works fine if you don’t have a stand mixer.

Tried this recipe?

Let us know how it was!