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Gluten-Free Halloween Monster Brownies Recipe for Spooky Treats

Looking for a super fun, EASY Halloween treat? These Gluten Free Halloween Brownies are perfect for parties or a kid-friendly baking activity at home.

Gluten Free Halloween Brownies

Get ready to bite into fudgy, festive brownies that are quick to make and easy to customize.

If you want a fun Halloween dessert that’s gluten free (and loved by kids and adults alike), these brownies are a great choice. They start with a simple flourless brownie base and finish with playful candy toppings for a spooky look.

The recipe evolved from a tahini-free version of my favorite flourless brownies. I swapped the tahini out and added seasonal candies to create a monster-themed tray that my kids and their friends devoured.

Why you’ll love these Halloween Brownies:

  1. Flourless, so you don’t need to worry about selecting a gluten-free flour blend.
  2. Extremely fudgy and rich—great for brownie lovers who prefer a dense, chocolatey bite.
  3. Want an even easier option? Use a quality gluten-free boxed brownie mix. King Arthur and Cup4Cup both offer good gluten-free mixes if you prefer a shortcut.

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Table of contents

INGREDIENTS IN GLUTEN FREE HALLOWEEN BROWNIES

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

  • semi-sweet chocolate chips
  • unsalted butter or coconut oil
  • large eggs (room temperature)
  • granulated sugar
  • brown sugar or coconut sugar
  • unsweetened cocoa powder
  • salt
  • vanilla extract
  • Reese’s cups — note that some seasonal shapes (ghosts, pumpkins) may contain gluten; check labels. Franken Cups and standard Reese’s cups are typically gluten free and add fun color.
  • Reese’s Pieces
  • candy eyeballs — always verify labels or make your own for a dairy-free or allergen-safe option.

Looking for more gluten-free Halloween ideas? Try my gluten-free dirt cups for another festive option.

HOW TO MAKE HALLOWEEN BROWNIES

Step 1: Preheat and Line Your Pan

Preheat your oven to 350°F and line an 8″ square baking pan with parchment paper.

Pro tip: Crumple the parchment into a tight ball and then flatten it before lining the pan — it makes fitting the paper much easier.

Step 2: Make the Brownie Base

  1. Gently melt the chocolate and butter (or coconut oil) over low heat, stirring until mostly melted; remove from heat and stir until smooth.
  2. In a bowl or mixer, beat the eggs with granulated and brown sugar on medium-high for 4–5 minutes until the mixture is pale and has roughly doubled in volume.
  3. Fold in salt, vanilla, and the cooled chocolate mixture until evenly combined.
  4. Add cocoa powder and mix until smooth.
  5. Pour and spread the batter into the prepared pan.

Pro tip: This is a flourless brownie that relies on well-beaten eggs for structure, so don’t skip the full mixing time.

Step 3: Bake

Bake 20–25 minutes. A toothpick should come out with fudgy crumbs — avoid overbaking so the brownies stay dense and moist.

Step 4: Decorate

Within about 10 minutes of removing the pan from the oven, press your candy toppings gently into the warm brownie surface.

Use larger pieces like Reese’s cups first, then fill gaps with smaller candies and Reese’s Pieces. Add candy eyes last. Press lightly so the candies adhere.

Note: Double-check ingredient labels — most standard Reese’s cups are gluten free, but seasonal shaped versions may contain gluten.

Step 5: Cool and Serve

Let the brownies cool before slicing for the cleanest cuts. They’re also delicious slightly warm when the chocolate is still soft.

HOW TO STORE

Store cooled brownies in an airtight container or cover the pan tightly. They keep at room temperature for 2–3 days. For longer storage, freeze the cooled brownies in a sealed container for up to 2 months.

VARIATIONS

Get creative with decorations and serving styles:

  1. Mummy brownies: cool completely, cut into squares, pipe white frosting in bandage-like lines, and add candy eyes.
  2. Spider web brownies: drizzle white chocolate into web patterns on fully cooled brownies.
  3. Cut-out shapes: cool and freeze brownies, use Halloween cookie cutters, then dip shapes in chocolate ganache and decorate.

CAN I MAKE THIS DAIRY FREE?

Yes. Swap butter for coconut oil or a dairy-free butter substitute and select dairy-free candies for topping (for example, dairy-free peanut butter cups).

CAN I MAKE THIS EGG FREE?

This recipe relies on eggs for structure, and I haven’t tested an egg-free version. Aquafaba might be an option, but results can vary.

If you experiment with an egg substitute, please share how it goes.

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 — use the dough to make hot dog mummies!

Let’s connect! Follow on Instagram, Pinterest, and Facebook to share photos of your creations.

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

GLUTEN FREE HALLOWEEN BROWNIES RECIPE

Making this recipe? Please leave a star rating if you try it — reviews help others find reliable gluten-free recipes. Connect on Instagram, Pinterest, and Facebook.

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Gluten Free Halloween Brownies

Author: Celeste Noland | Life After Wheat

https://thereislifeafterwheat.com

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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, mixing bowls, mixer or hand mixer, saucepan for melting chocolate

Method

  1. Line an 8″ square pan with parchment. Crumple, then flatten, the paper to fit more easily.
  2. Preheat oven to 350°F (175°C).
  3. Melt chocolate and butter (or coconut oil) over low heat until smooth. Remove from heat and let cool slightly.
  4. In a large bowl, beat eggs, granulated sugar, and brown sugar on medium-high for 4–5 minutes until light and doubled in volume.
  5. Fold in salt, vanilla, and melted chocolate until combined.
  6. Add cocoa powder and mix until smooth. Spread batter into the prepared pan.
  7. Bake 20–25 minutes until a toothpick has fudgy crumbs. Avoid overbaking.
  8. While still warm (about 10 minutes after baking), press candies into the top to create your Halloween design.
  9. Allow to cool before slicing. Enjoy!

Notes

  • Always check candy labels for gluten and other allergens.
  • You can use the scratch flourless recipe above or substitute a trusted gluten-free boxed brownie mix for convenience.
  • Most standard Reese’s cups are gluten free, but some seasonal shapes may not be—verify packaging.
  • For candy eyes, check labels or make DIY edible eyes using white chocolate and a small dot of black icing.
  • A hand mixer works fine if you don’t have a stand mixer; be sure to beat the eggs long enough for structure.

Tried this recipe?

Let us know how it turned out!