These brownies are sinfully rich. They are incredibly decadent, moist, and have enough chocolate to satisfy even the most serious chocolate lovers. I’ve tried several gluten-free brownie mixes and so far Namaste has the best mix. Even if you don’t add things like I have in the recipe below, they are rich and flavorful and equally delicious even without frosting. Today I’m going to bake mine in mini muffin papers and pans. Sometimes, because they are so moist, they are a little difficult to cut into serving sizes out of a pan. With muffin papers, each person has a tidy little brownie and it makes frosting them a breeze.
Triple Chocolate Cherry Brownie Bites
Preheat oven to 350°
1 – 30 oz. Bag of Namaste Brownie Mix
3/4 Cup Vegetable Oil or Olive Oil
1/2 Cup Water
3/4 Cup Dried Cherries, chopped
1/2 Cup Dairy-Free Miniature Chocolate Chips, heaping
1/2 tsp. Instant Coffee Granules
2 tsp. Frambois
4 Cups Powdered Sugar
1 Cup Unsweetened Cocoa Powder
3/4 Cup Dairy-Free Butter
1 tsp. Vanilla
About 6 Tbsp. Almond Milk
Beat butter in electric mixer until light and fluffy, scrape down bowl. Add powdered sugar, cocoa, and vanilla on the stir setting. Slowly add in almond milk and then beat on high until fluffy scraping down bowl once or twice. Fit piping bag with small star tip and fill with frosting.
Preheat the oven and get the ingredients ready.
Place the brownie mix, eggs, oil, water, and coffee granules in an electric mixer and mix on medium until thoroughly combined. Scrape down sides. Add the cherries, chocolate chips, and Frambois. Mix thoroughly. Batter will be thick.
Put about a 1 1/2 teaspoons of the brownie batter into the mini muffin papers & tins.
Bake for 14-15 minutes, remove from tin and transfer to wire cooling racks. Allow to cool completely.
Once the brownie bites have cooled completely, prepare the frosting (recipe above). Frost each brownie.