These watermelon brownies just might be the tastiest little slice of summer. They are certainly the cutest!

Simple Ingredients

What I like best about this recipe is that you can use any brownie mix and icing that you like to meet your dietary needs. Here are a few brownie mixes and recipe options to suit a variety of dietary needs.

Dietary Needs – Brownie Options

Gluten-Free and Dairy-Free – King Arthurs makes the best gluten free mixes and they truly taste homemade. I have been using their pancake mix and brownie mix for years. Whenever I serve these, people that have no dietary restrictions are in disbelief that they are eating something gluten-free. You can use coconut oil or vegan butter for a dairy free substitute.
Low Glycemic – This TruEats brownie mix is diabetic-friendly and sweetened with monk fruit. It’s rick in protein and fiber, gluten-free, and is low glycemic.
Keto Friendly – This Lakanto Sugar-Free Brownie Mix is also sweetened with monk fruit and keto friendly with just 3g net carbs.

Dietary Needs – Icing Options

Gluten-Free and Dairy-Free – My family has been loving this dairy-free cream cheese frosting. It has the perfect balance of sweet and tangy.
Low Glycemic – For a lower glycemic option, you could use the dairy-free cream cheese frosting recipe above and substitute monkfruit for the powdered sugar.
Paleo – For a paleo option, you could make a paleo whipped cream with only the cream from a can of coconut cream and maple syrup. Just be sure to refrigerate to firm up the icing a little bit and add in arrowroot powder, if needed, to thicken even more.

Watermelon Seeds – For the watermelon seeds, I used Enjoy Life mini chocolate chips. I thought the mini chip size was perfect for this recipe. For a paleo option, you could use a chocolate that is sweetened with dates or coconut sugar, like Hu, and just have bigger-looking seeds.

Removing Brownie Tips

Removing the large, 8-inch brownie from the brownie pan in one solid piece can be difficult. Here are a few tips to help ensure that your brownie round is removed in one piece:

Grease pan – Generously grease the round, 8-inch pan with cooking spray. I use Chosen Foods avocado cooking spray.
Parchment Paper – Using the bottom of the 8-inch round pan, create a circular insert for the pan. I use a pencil to trace around the bottom of the pan and then scissors to cut just inside the traced lines to get the parchment round the right size to just fit inside the pan.
Cook Completely – If your brownies are too gooey in the center after baking, they will likely fall apart when you try to remove them from the pan.
Cool Completely – The brownies will set as they cool. Be sure to cool completely so the brownies are fully set and will hold together during removal.
Knife – Before tapping, I like to run a knife between the pan and the brownie edge to loosen any brownie pieces that may have adhered during the cooking process.
Tap – When it’s time to get the brownies out, invert onto a plate and give the bottom of the pan a couple of gentle taps. Sometimes this is all the brownies need to pop right out.
Spatula – Sometimes the brownie is more difficult to get out. In those cases, I like to run a flexible spatula around the edge and gently push under the bottom of the brownie. Just a little push to get slightly under the brownie is all you need to loosen it even further. Continue all the way around the edge of the brownie. Try inverting again over a plate while giving the pan a few gentle taps. The brownie should come right out!

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