These adorable Halloween Keto Brownies are so fun to make and tasty too! Get the whole family involved in making mummies and monsters with sugar free white and dark chocolate.
Line a 9x9 inch metal baking pan with parchment paper and grease the parchment. Prepare the brownie batter as directed and spread evenly in the pan.
Bake 15 minutes, until the edges are set but the center still seems a tiny bit wet. Remove and let cool completely in the pan.
Once cool, cut into 25 even squares. The place them in the freezer for at least 1 hour. (You can also make 16 bigger ones or 36 mini brownie bites... do what you wish!).
To make eyeballs
In a heatproof bowl set over a pan of barely simmering water, melt the white chocolate with half an ounce of the cocoa butter. Stay nearby and stir frequently to make sure it doesn't seize. Remove from heat.
Set another heatproof bowl over the pan and melt the dark chocolate with the remaining ounce of cocoa butter. Stir until melted and smooth and then remove from heat.
Set a sheet of waxed paper over a cookie sheet. Take a small spoon and use it to make small drops of white chocolate on the waxed paper (roughly circular drops about ½ inch in diameter). Make as many as you like - two or more for each brownie.
Then take a toothpick and use it to make small dots of dark chocolate in the center of the white drops. Start with the white drops that have set the most.
Place the tray in the freezer until set, about 1 hour.
To make monsters
Dip frozen brownies into the melted dark chocolate (rewarm over the pan of simmering water to make sure it's very liquid). Toss in the chocolate and lift out with a fork, tapping to remove any excess chocolate. Place on a waxed paper lined cookie sheet.
Carefully peel a few eyeballs from the paper and place gently on the dipped brownies. Quickly sprinkle a few keto sprinkles all over the top of the brownies, before the chocolate sets. Refrigerate until firm.
To make mummies
Place two eyeballs on the top of un-dipped brownies.
Gently rewarm the white chocolate until it's a drizzling consistency. Spoon into a ziplock baggie and seal. Snip a tiny hole in the corner of the bag and drizzle back and forth over the brownies, allowing the eyes to peek through.
Refrigerate until firm.
Notes
Cut the brownies as big or as small as you like. I did 25 squares but you can do 16 for bigger brownies or 36 for little brownie bites!I get my sugar-free sprinkles from The Sprinkle Company on Etsy. You can also get chocolate sprinkles and rainbow sprinkles from The People's Keto. Or if you really want a project, you can can make your own Sugar Free Sprinkles!Storage Information: Store the brownies in a covered container on the counter for up to 5 days, or in the fridge for up to a week.