Gluten-Free Raspberry Brownie Bites

These gluten-free raspberry brownie bites couldn’t be easier to make with the help of Pamela’s Products Chocolate Brownie Mix. Take these little brownies to the next level with an easy 2-ingredient chocolate ganache recipe and topped with a fresh raspberry. Let’s be honest, you aren’t going to want to say no to one of these brownies!

Gluten Free Raspberry Brownie Bites

A combo you can't say no to! Using a brownie mix makes this dessert extra easy for anyone. And take your brownie bites to the next level with an easy 2-ingredient chocolate ganache and fresh raspberries.
Course Dessert
Servings 24 servings


  • 1 bag Pamela’s Chocolate Brownie Mix
  • ½ cup oil
  • 1 egg
  • ¼ cup water
  • cup dairy-free chocolate chips heaping cup
  • ¼ cup coconut milk see notes
  • fresh raspberries


  • Preheat oven to 350°F degrees. Spray a mini muffin pan with cooking spray and set aside.
  • In a large bowl combine brownie mix, oil, egg and water (see back of bag for additional recipe options). Mix together until just combined.
  • Using a cookie scoop, add the brownie mix to each cavity of the mini muffin pan.
  • Bake for 15-18 minutes, or until a toothpick inserted into the center of the brownie comes out with slight crumbs.
  • Remove from oven and immediately, using a teaspoon, press down on the tops of each brownie to create a small well.

Chocolate Ganache

  • Once the brownies are cooled, make the chocolate ganache. Add chocolate chips to a small bowl. Heat the milk in a saucepan until it begins to boil. Pour the hot milk over the chocolate chips and let stand for 30 seconds. Stir until the chocolate is melted and smooth. Spoon ½ teaspoon of chocolate on top of each brownie and top with a raspberry.


Chocolate ganache recommendation: use either coconut milk or NutPods creamer. If you’re not dairy-free, then use heavy cream. 

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