Halloween just isn’t complete without a batch of these fudgy, spooky gluten free bat brownies staring back at you from the dessert table! I’ve been making these for years—ever since my niece (who’s gluten-intolerant) begged me to create something “as fun as regular brownies” for her school party. As a chef, I love how simple they are to whip up, but the real magic? That rich, gooey texture and the adorable Oreo bats that make everyone squeal. Trust me, no one will guess they’re gluten-free. The secret’s in the coconut oil and that luscious chocolate ganache that sets like a dream. Let’s get baking—your inner Halloween enthusiast will thank you!

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Why You’ll Love These Gluten Free Bat Brownies

Oh, where do I even start? These brownies are my go-to Halloween treat for so many reasons:

So easy – Just one bowl and a few simple steps (even my 10-year-old nephew can make them!)
Perfectly fudgy – That coconut oil keeps them moist for days, unlike those sad, crumbly gluten-free baked goods
Total crowd-pleaser – The Oreo bats get all the oohs and ahhs at parties
No gluten, no problem – Seriously, you’d never know they’re gluten-free
Customizable – Swap the nut butter for sunflower seed butter if allergies are a concern

Honestly, I make these year-round just because they’re that good—but the bats make Halloween extra magical.

Ingredients for Gluten Free Bat Brownies

Here’s everything you’ll need to make these adorable (and delicious!) bat brownies:

1 box King Arthur Gluten-free Ultimate Fudge Brownie Mix (this is my tried-and-true favorite!)
2 large eggs – room temperature works best
½ cup coconut oil, melted but not hot
2 tablespoons water
½ cup full-fat coconut milk – shaken well before measuring
¾ cup dark chocolate chips – chopped roughly if they’re large
3 tablespoons creamy almond butter (or sunflower butter for nut-free)
2 tablespoons unsweetened almond milk
½ cup powdered sugar
10 gluten-free Oreo cookies – for our cute bats
16 edible eyeballs – because spooky!

Ingredient Notes & Substitutions

Coconut oil gives incredible moisture and that fudgy texture we love—but butter works too if that’s what you have. The full-fat coconut milk makes the ganache extra silky, though regular heavy cream works in a pinch. For nut allergies, sunflower butter tastes amazing here! And if you can’t find gluten-free Oreos, any GF chocolate sandwich cookie will do. (I’ve even used gluten-free graham crackers in a pinch!)

Equipment You’ll Need

Don’t worry—you probably have most of this in your kitchen already! Here’s the short and sweet list:

8×8-inch baking pan (metal or glass both work)
Parchment paper – for easy brownie removal
Mixing bowl & whisk
Small saucepan – for that luscious ganache
Piping bag or zip-top bag – to drizzle the peanut butter swirls (snip the corner!)

That’s it—no fancy gadgets required. Though I do love using my offset spatula to spread the ganache… just saying!

How to Make Gluten Free Bat Brownies

Okay, let’s get to the fun part—making these fudgy little bat treats! Don’t let the decorations fool you; the brownie base comes together in minutes. Here’s how I do it:

Preheat your oven to 350°F and line that 8×8 pan with parchment paper—trust me, you’ll thank me later when these beauties pop right out.
In your mixing bowl, whisk the eggs, melted coconut oil, and water until they’re best friends. The batter will look a little separated at first—that’s normal!
Add the brownie mix and stir until just combined. The batter will be thick—like, spoon-standing-up thick. Resist the urge to add more liquid!
Spread into your prepared pan (I wet my fingers to press it evenly—no sticky mess). Bake for 28-30 minutes until the edges pull away slightly and a toothpick comes out with a few moist crumbs.
Let cool slightly while you make the ganache: Heat coconut milk and chocolate chips in a small saucepan over low, stirring constantly until smooth and glossy. Pour over warm brownies, spreading almost to the edges.
Freeze for 30-60 minutes to set the ganache—this is KEY for clean cuts!
Mix almond butter, almond milk, and powdered sugar for the drizzle. Transfer to a piping bag (or zip-top with the corner snipped) and pipe wavy lines over the chilled ganache.

Decorating the Bat Brownies

Time for the starring attraction! Twist apart 10 gluten-free Oreos and scrape off the filling (snack on it—I won’t tell!). Cut each chocolate wafer in half to make wings, then arrange two halves on each brownie with the straight edges touching to form bat wings. Add edible eyeballs with a dab of leftover ganache as “glue.” Feeling extra? Use extra cookie crumbs to sprinkle “dirt” around your bats—or pipe little fang marks with leftover drizzle!

Tips for Perfect Gluten Free Bat Brownies

After making these more times than I can count (and yes, taste-testing every batch), here are my foolproof tricks for brownie success:

Chill. Is. Everything. That ganache needs time to set—skip this and you’ll have bat wings sliding everywhere when you cut!
Room-temp eggs blend smoother—just set them out while you prep other ingredients.
Undermix the batter once you add the dry mix—overworking = tough brownies.
Cut with a hot knife (dip in hot water, wipe dry) for those clean, crumb-free edges.
If your brownies domed in the oven? Just flip ‘em upside down before decorating—flat surface for the win!

Oh—and if your first bat looks wonky? Smush the cookie pieces together with extra ganache as “glue.” My first attempts looked more like moths, but we don’t talk about that…

Storing and Serving Gluten Free Bat Brownies

These bat brownies actually get better after chilling—the ganache firms up perfectly and the fudgy texture becomes irresistible! I keep mine in the fridge (covered) for up to 5 days. Serve them cold for that rich, almost truffle-like bite, or let them sit out 10 minutes if you prefer them slightly softer. Pro tip: Stack them in a single layer between parchment paper so those adorable decorations stay put!

Gluten Free Bat Brownies Nutrition

Nutrition info is always an estimate, but here’s the scoop per brownie (because let’s be real—no one’s eating just one!): ~220 calories, 18g sugar, and 12g fat. The dark chocolate gives you a nice antioxidant boost too. Remember, values change slightly based on your exact ingredients—especially if you go wild with extra eyeballs!

Frequently Asked Questions

I get questions about these gluten free bat brownies all the time—here are the ones that pop up most often in my kitchen (and DMs!):

Can I use regular brownie mix instead of gluten-free? Absolutely! Just swap in your favorite 8×8-sized mix—the decorations will still be adorable. Though I promise the gluten-free version tastes just as decadent!

How long do these bat brownies stay fresh? They’re sneaky good—they’ll last up to 5 days in the fridge (if they don’t get devoured first!). The ganache keeps them perfectly moist. Just wait to add the cookie bats until you’re ready to serve if making ahead.

Can I freeze them? You bet! Freeze just the brownie base (undecorated) for up to 3 months. Thaw overnight in the fridge, then add ganache and decorations fresh. Works like a charm for Halloween prep!

Any nut-free decoration ideas? Instead of almond butter drizzle, try melted white chocolate tinted orange with food coloring—it makes killer “spider webs” when piped thin!

Final Thoughts

Now that you’ve got all my batty brownie secrets, I can’t wait to see your spooky creations!

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Hi there! I’m Martavia

At Dishivia, I share simple, comforting recipes made with love—meals that bring warmth to the kitchen and smiles to the table. Let’s enjoy cooking and make every dish a little celebration!

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