Fudgey Ghost Brownies
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Rich, cosmic brownie style fudgey ghost brownies with a melt in your mouth chocolate ganache, and the easiest ghost design!
These brownies are gluten free, dairy free, and refined sugar free!
They’re perfect to bring to your Halloween parties, or just a fun one to make with the kiddos!
Ghost design or not, everyone will love rich and thick brownies, and will no clue that they’re healthier and allergy friendly!
Why You’ll Love These Fudgey Ghost Brownies
- They’re incredibly rich, thick, and dense
- With or without the ghost design, the brownies themselves are sure to be your new favorite brownie recipe
- Yes, you’re going to win big brownie points with your guests, too!
- They’re gluten free, refined sugar free, and can be made completely dairy free
- The ghost design really does make them so fun! Don’t strive for perfection; your ghosts may all look different and silly, but that’s what makes it fun!
Key Ingredients
- Almond Butter – creates a thick base without needing to need butter, and are able to keep this dairy free
- Almond flour – grain free flour to help bind the stickiness of the dates together into a brownie dough
- Chocolate Protein Powder – adds to the fudgey taste while also boosting the protein intake
- Cocoa Powder – a staple for a rich, chocolate brownie base
- Coconut Sugar – refined sugar free sweetener. Coconut sugar is lower glycemic index than white sugar, meaning it’s less likely to spike your blood sugar
- Eggs – help bind the wet and dry ingredients together. Flax eggs should work fine here as well
- Peanut Butter– In a 2:1 ratio with dark chocolate you can achieve a decadent chocolate ganache topping. You can also use a 1:2 ratio of dark chocolate and coconut cream (just the thick part of the can) to achieve that ganache
Serves: 16
Ingredients
- 3/4 cup Almond Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp Baking Powder
- 1 pinch Sea Salt
- 1 cup Almond Butter, runny
- 1/2 cup Coconut Sugar
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil, or butter or vegan butter
- 2 whole Eggs, can sub 2 flax eggs
- 1 tsp Pure Vanilla Extract
- 1/3 cup Dark Chocolate Chips
- 1/2 cup Creamy Peanut Butter
Process
- Line and 8×8 pan with parchment paper and preheat oven to 350F
- Whisk wet ingredients for brownies, then fold in dry, and chocolate chips to the batter if you prefer
- Pour and spread into your pan and bake for 23-26 minutes
- For the ganache, melt chocolate and peanut butter together until creamy, then pour overtop brownies. Place in the fridge to set
- Melt your white chocolate
- Once the ganache layer is at least somewhat firm, dollop a circle of white chocolate onto the brownies (you’ll make 9). Take the back of a spoon and drag that white chocolate circle to make a tail of the ghost
- Place your candy eyes or use melted chocolate to dollop eyes and the mouth
- Place in the fridge until all chocolate is set
- slice and enjoy!
Variations for Dietary Preferences
- Peanut Butter – you can also create a chocolate ganache with a 2:1 ratio of dark chocolate to coconut cream, melted together until smooth
- Coconut cream is just the thick part from the can
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Cocoa Powder – I would not sub completely, but you can use 1/4 cup chocolate protein powder plus 1/4 cup cocoa powder to add a boost of protein
Ingredients
- 3/4 cup Almond Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp Baking Powder
- 1 pinch Sea Salt
- 1 cup Almond Butter runny
- 1/2 cup Coconut Sugar
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Oil or butter or vegan butter
- 2 whole Eggs can sub 2 flax eggs
- 1 tsp Pure Vanilla Extract
Ganache
- 1/3 cup Dark Chocolate Chips
- 1/2 cup Creamy Peanut Butter
Instructions
- Line and 8×8 pan with parchment paper and preheat oven to 350F
- Whisk wet ingredients for brownies, then fold in dry, and chocolate chips to the batter if you prefer
- Pour and spread into your pan and bake for 23-26 minutes
- For the ganache, melt chocolate and peanut butter together until creamy, then pour overtop brownies. Place in the fridge to set
- Melt your white chocolate
- Once the ganache layer is at least somewhat firm, dollop a circle of white chocolate onto the brownies (you’ll make 9). Take the back of a spoon and drag that white chocolate circle to make a tail of the ghost
- Place your candy eyes or use melted chocolate to dollop eyes and the mouth
- Place in the fridge until all chocolate is set
- slice and enjoy!