Gluten-free Halloween Brownies

Yield: 12 people
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
 Ready to have a delicious Halloween treat without feeling guilty? I bet you are, so make these Gluten-free Halloween Brownies with your kids using only almond butter, instead of regular flour!
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  • 2 eggs
  • 1 1/2 cup  almond butter
  • 3/4 cup of honey
  • 1 tbsp vanilla extract
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp. kosher salt
  • 3/4 cup semi sweet chocolate chips
  • 2 tablespoons of Halloween sprinkles

For the chocolate Frosting

  • 1 cup dark chocolate chips or dark chocolate bar — chopped
  • 6 tablespoons of almond milk


  1. Pre-heat oven to 325˚F.
  2. Grease a 9 x9 baking pan with cooking spray, butter or coconut oil. Set aside.
  3. In a small bowl add the two eggs and whisk very well.
  4. In a large bowl, pour almond butter, honey, vanilla extract and the eggs. Mix well with a spatula until smooth.
  5. Add all the remaining ingredients, except the chocolate chips and mix well to combine.
  6. Melt the chocolate chips in a microwave and pour into the batter. Mix everything well to combine.
  7. Pour the batter into a prepared baking pan.
  8. Bake for about 25 - 30mins or until the brownies are cooked through.
  9. While the brownie is in the oven, make the chocolate frosting.
  10. In a heatproof bowl, add dark chocolate chips over simmering water.
  11. When the chocolate is starting to melt, add the almond milk and mix well until all is combined and smooth.
  12. Allow the chocolate frosting to cool before icing the brownies.
  13. Cut brownies into small squares (approximately 12 pieces). Place the brownies on wax paper or on a clean surface.
  14. Gently spoon chocolate frosting onto the top of each brownie square and immediately garnish with Halloween sprinkles, before chocolate frosting sets up. Enjoy!
Course: Dessert
Cuisine: American
Keyword: dairy free, dessert, fall, gluten-free, halloween

Nutrition Information

Amount per serving (1/12) — Calories: 298, Fat: 20.2g, Saturated Fat: 6.2g, Cholesterol: 27mg, Sodium: 268mg, Carbohydrates: 33.9g, Fiber: 3.4g, Sugar: 27.4g, Protein: 7.2g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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