Directions

1. 1. Preheat the oven to 350°F. Lightly grease a 9x9-inch baking pan with baking spray and line it with parchment paper.
2. 2. Melt the butter until fully melted and hot. In a mixing bowl, whisk together the sugar and cocoa powder. Pour in the hot butter and whisk until smooth and slightly cooled.
3. 3. Add the wet ingredients: Whisk in the eggs, vanilla, and salt until well combined.
4. 4. Incorporate the dry ingredients: Add the oat flour and mix until just combined. Fold in the chocolate chips, then spread the batter evenly into the prepared pan.
5. 5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with several moist crumbs for fudgy brownies, or just a few crumbs for cakier ones. Let the brownies cool completely in the pan before slicing and decorating.
6. 6. Once cooled, remove the brownies from the pan and cut into squares.
7. 7. Fill a piping bag fitted with a flat tip with vanilla frosting.
8. 8. Dot a small amount of frosting on the top corner of each brownie and attach candy eyes.
9. 9. Pipe frosting in a zigzag pattern across each brownie to create a “mummy wrap” effect.
10. 10. Chill the brownies in the fridge until the frosting is set.
11. 11. Enjoy your Gluten-Free Mummy Brownies!