Gluten-Free Recipes

Gluten Free Triple Chocolate Brownies

These simple gluten free triple chocolate brownies are made from scratch and make a perfect dessert. These chocolate chip brownies are so easy and moist! I think you will love this homemade recipe. I like them plain or warm topped with vanilla ice cream.

These Gluten Free Triple Chocolate Brownies are a dream for any chocolate lover. Combining cocoa, chocolate chips, and a rich fudgy base, these brownies deliver a deep chocolate flavor with a perfectly chewy texture.

This gluten-free bars recipe is easy to make from scratch and is perfect for those who want a homemade treat that's both simple and indulgent. Whether you're baking for a special occasion or just craving a chocolate fix, these brownies are a must-try.

The recipe is designed to be straightforward, making it a go-to for anyone looking for a delicious gluten-free dessert that's quick to prepare.

If you are looking for more chocolate recipes try my Gluten Free Chocolate Pound Cake, my Gluten Free Double Chocolate Chip Cookies, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Chocolate Mayonnaise Cake.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

three plates with gluten free triple chocolate brownies that are drizzled in milk chocolate

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Ingredients

Unsalted Butter
Granulated Sugar
Brown Sugar
Cocoa Powder
Eggs
Vanilla Extract
Gluten Free Flour
Baking Powder
White Chocolate Chips
Semi-Sweet Chocolate Chips
Milk Chocolate Chips

Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a saucepan melt the butter, granulated sugar, brown sugar and cocoa powder. Stir constantly until completely melted. Pour into the bowl of your stand mixer and let cool for ten minutes.

While the beater of your mixer is going add one egg at a time. Add vanilla extract and mix in.

Add the gluten free flour and baking powder to the mixer and beat just until blended. Add the white chocolate chips and semi-sweet chocolate chips to the batter and mix in.

Pour the batter into the greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. The brownies will be pulling slightly from the side of the pan and will bounce back when touched lightly.

Let the brownies cool completely before drizzling the melted milk chocolate chips over top. Let the milk chocolate cool before cutting the brownies into bars.

Supplies

Frequently Asked Questions

How long do gluten free brownies last?

Once your brownies are cool you will want to store them in an air tight container. They will keep for 3-5 days. If they are going to last longer than that I like to freeze part of them for later.

To freeze, place them in a freezer safe container or bag. Freeze in a flat layer so you can get one at a time out if you would like. This makes a quick dessert or treat to have on hand!

Can I freeze these brownies?

Yes! I like to freeze the baked and cooled brownies in a single row in a freezer safe container or freezer safe bag. Then after they are frozen I can get them all out or get one out at a time for a chocolate treat later.

What do gluten free brownies taste like?

I like to use a good dutch cocoa such as Rodelle Gourmet Baking Cocoa to make this recipe. The higher quality cocoa powder makes all of the difference in getting a rich chocolate flavor.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Gluten Free Triple Chocolate Brownies

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Author: Elaine VanVleck
Total Time: 50 minutes
Yield: 15 bars 1x
Diet: Gluten Free

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Description

These simple gluten free triple chocolate brownies are made from scratch and make a perfect dessert. These chocolate chip brownies are so easy and moist! I think you will love this homemade recipe.

Ingredients

Scale

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Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a saucepan melt the butter, granulated sugar, brown sugar and cocoa powder. Stir constantly until completely melted. Pour into the bowl of your stand mixer and let cool for ten minutes.

While the beater of your mixer is going add one egg at a time. Add vanilla extract and mix in.

Add the gluten free flour and baking powder to the mixer and beat just until blended. Add the white chocolate chips and semi-sweet chocolate chips to the batter and mix in.

Pour the batter into the greased 9x13 baking dish and bake at 350 degrees for 25-30 minutes. The brownies will be pulling slightly from the side of the pan and will bounce back when touched lightly.

Let the brownies cool completely before drizzling the melted milk chocolate chips over top. Let the milk chocolate cool before cutting the brownies into bars.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten Free

Gluten Free Pumpkin Spice Bundt Cake

This easy recipe for gluten free pumpkin spice bundt cake is made from scratch with a yummy glaze. It's so easy to make the best, moist homemade bundt cake you won't go back to box mixes! I love this cake with my maple glaze, but you could also just sprinkle on powdered sugar or make a simple confectioner sugar, milk and vanilla glaze to pour over top. This cake is great with coffee for brunch or dessert after dinner.

If you are looking for more pumpkin recipes try my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin Oatmeal Cake or my Gluten Free Pumpkin Spice Pancakes.

You can find all of my cake recipes here: Gluten Free Cake Recipes

You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes

a slice of gluten free pumpkin spice bundt cake on a plate

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Instructions

Preheat your oven to 325 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the brown rice flour, potato starch, tapioca flour, baking powder, xanthan gum, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg. Set aside.

In the bowl of your stand mixer blend together the butter, granulated sugar and brown sugar. Add the molasses and eggs. Blend until they are incorporated into the batter.

Add the pumpkin puree, sour cream and vanilla. Blend until just mixed together. Add the dry ingredients and blend until they are just mixed in.

Pour the cake batter into the bundt pan evenly.

Bake at 325 degrees for 1 hour 5 minutes. The cake will be browned and spring back to your touch.

Let the cake cool for 10 minutes in the pan and then tip onto a serving dish or cooling rack to finish cooling.

I like this cake with my Maple Glaze. You could also use powdered sugar or a simple Vanilla Glaze.

Supplies

Frequently Asked Questions

Can I use a regular cake pan rather than a bundt cake pan?

Yes! I'm a huge fan of the look of a bundt cake, but you can definitely make bundt cake recipes in regular cake pans or a 9x13 baking pan.
I usually stick to a bundt pan because pouring the frosting over is so much easier than frosting a layer cake. But, if you don't have a bundt pan don't let that stop you from making this cake!

Whatever pan you choose to use be sure to grease it with butter or coconut oil so your cake comes out of the pan easily. You can use the suggested maple glaze or another frosting of your choice.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!