Spooky Good Gluten-Free Mummy Brownies

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy brownie removal later.

2. Mix Dry Ingredients

In a large bowl, whisk together the gluten-free flour, cocoa powder, sugar, brown sugar, salt, and baking powder.

3. Combine Wet Ingredients

In another bowl, mix the melted coconut oil, applesauce, eggs, and vanilla extract until smooth.

4. Blend It All

Slowly add the wet mixture to the dry ingredients, stirring until just combined. Don’t overmix—gluten-free batter can get gummy if overworked.

5. Bake

Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

6. Cool Completely

Let the brownies cool in the pan for about 10 minutes, then use the parchment overhang to lift them out and let them cool completely on a wire rack.

7. Mummy Time

Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Transfer the melted chocolate to a small ziplock bag and snip a tiny corner off for piping. Drizzle the chocolate over the brownies in a zigzag pattern to create “mummy bandages.” Press two candy eyes onto each brownie.