Mummy Brownies
Updated Oct 16, 2025, Published Aug 16, 2020
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A Spooky Sweet Treat for Halloween
Get ready to wrap up your Halloween dessert table with these adorable (and delicious) Gluten-Free Mummy Brownies! Fudgy, rich, and perfectly chocolatey, these brownies are transformed into spooky mummies with a drizzle of white chocolate “bandages” and candy eyes.
They’re a frightfully fun dessert for parties, school gatherings, or a cozy night in watching Halloween movies. Best of all, they’re gluten-free, easy to make, and guaranteed to impress every ghoul and goblin at your celebration.
Table of Contents
Why You’ll Love This Recipe
- Perfectly fudgy: These brownies strike the ideal balance between chewy and soft, with rich cocoa flavor in every bite.
- Spooky fun to decorate: The white chocolate drizzle and candy eyes turn simple brownies into Halloween-ready mummies.
- Great for parties: They’re portable, kid-friendly, and make a great addition to any Halloween dessert spread.
- Naturally gluten-free: Made with a gluten-free flour blend and xanthan gum for perfect structure and texture.
What You’ll Need
- 1¼ cups (250 g) granulated sugar
- ¾ cup (88.5 g) cocoa powder
- ½ cup (60 g) gluten-free all-purpose flour
- ¼ teaspoon (1.75 g) xanthan gum
- ⅛ teaspoon (0.6 g) baking soda
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (7.5 g) cornstarch
- 2 large cold eggs
- 4 tablespoons (60 g) butter, melted
- ⅓ cup (80 mL) avocado oil or canola oil
- 1½ teaspoons (7.5 mL) pure vanilla extract
- 2 tablespoons (30 mL) cold water
- 1½ cups (270 g) white chocolate chips
- 2 teaspoons (10 mL) vegetable oil, as needed
- 32 candy eyes (see notes)
Pro Tip: For the cleanest brownie cuts, chill them before slicing and wipe your knife between each cut.
A Great Addition to Any Halloween Party
These Gluten-Free Mummy Brownies are a must-have for your Halloween dessert table. They’re playful enough for kids but rich enough for adults—making them a crowd-pleaser at any party. Serve them alongside our Vampire Eyeball Cookies, Graveyard Dip, and Vampire Sangria for a complete gluten-free Halloween menu that’s full of spooky spirit.
For extra fun, display them on a platter lined with candy corn, gummy worms, or chocolate cookie “dirt.” They’re just as delightful to look at as they are to eat!
Frequently Asked Questions
Can I make these Mummy Brownies ahead of time?
Yes! You can bake the brownies up to two days in advance and store them in an airtight container. Decorate them the day you plan to serve for the freshest presentation.
Can I make this recipe dairy-free?
Absolutely. Use dairy-free butter, white chocolate chips, and milk-free candy eyes for a fully dairy-free Halloween dessert.
Can I freeze them?
Yes—these brownies freeze beautifully. Wrap them individually in plastic wrap and freeze for up to a month. Thaw at room temperature before decorating.
Do I need special equipment for piping?
Nope! A disposable piping bag works best for control, but a plastic sandwich bag with the corner snipped off will do in a pinch.
Fudgy, Festive, and Frightfully Fun
These Gluten-Free Mummy Brownies are everything you want in a Halloween dessert: fun to make, irresistible to eat, and guaranteed to get a few delighted “boos” from your guests. Whether you’re hosting a Halloween bash or baking with your kids, these brownies will be a spooktacular success!
Mummy Brownies
Ingredients
- 1¼ cups (250 g) granulated sugar
- ¾ cup (88.5 g) cocoa powder
- ½ cup (60 g) gluten-free all-purpose flour
- ¼ teaspoon (1.75 g) xanthan gum
- ⅛ teaspoon (0.6 g) baking soda
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (7.5 g) cornstarch
- 2 large eggs, (cold)
- 4 tablespoons (60 g) butter, melted
- ⅓ cup (80 mL) avocado oil or canola oil
- 1½ teaspoons (7.5 mL) pure vanilla extract
- 2 tablespoons (30 mL) water (cold)
- 1½ cups (270 g) white chocolate chips
- 2 teaspoons (10 mL) vegetable oil, as needed
- 32 candy eyes, (see notes)
Instructions
- Preheat the oven to 325°F and spray a 9×9-inch metal baking pan with gluten-free nonstick spray, then line with parchment paper.
- In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch. Make a well in the center and add the eggs. Beat the eggs and mix in the butter, oil, vanilla, and water. Mix until the dry ingredients are incorporated.
- Transfer the batter to the prepared pan and bake for 22-25 minutes. Cool completely, then refrigerate until firm before cutting. Slice the brownies into 16 squares and set on a wax paper lined baking sheet or large cutting board.
- Melt the chocolate chips in a microwave-safe bowl and stir in the oil, as needed (you want a pipeable consistency, but it shouldn’t be so thin that it runs off the spoon). Transfer the melted chocolate to a disposable piping bag and snip the tip off. Pipe the “bandages” onto the mummies and then place two eyes on each mummy to decorate.
- Let the chocolate harden before serving (you can speed it up by placing them in the refrigerator or freezer for a few minutes). Store the brownies at room temperature or in the refrigerator; serve at room temperature.
Notes
• Check labels for the candy eyes. If you don’t want to use store-bought eyes, you can find a homemade eye recipe here: whattheforkfoodblog.com/2016/10/09/gluten-free-spider-cookies
• I prefer using a disposable piping bag instead of a plastic bag because the structure of the bag makes it easier to control for cleaner piping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for Gluten Free Mummy Brownies can also be found on What The Fork Food Blog.
