These gluten free triple chocolate brownies are the pan I bake when I need a dessert for a crowd. Whether it's a potluck, a bake sale or a holiday cookie tray, a 9x13 pan of these fudgy brownies always comes home empty.
Triple chocolate means chocolate in every bite. There's rich cocoa powder in the batter, white and semisweet chocolate chips stirred in, and a milk chocolate drizzle over the top. They are made from scratch with gluten free flour and simple pantry ingredients, and no one will guess they are gluten free.
I love them plain with a glass of cold milk or warm with a scoop of vanilla ice cream.
If you are looking for more bar recipes try my Easy Gluten Free Zucchini Brownies, my Gluten Free Pecan Pie Bars, my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust or my Gluten Free Strawberry Jam Bars.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
Jump to:
- Why You'll Love These Gluten Free Brownies
- The Best Chocolate and Flour for Gluten Free Brownies
- Tips for Fudgy Gluten Free Triple Chocolate Brownies
- Easy Variations and What to Serve With Them
- Gluten Free Brownie FAQs
- Didn't find the answer you're looking for?
- What You Need to Make These Brownies
- More Recipes You Might Enjoy
- Gluten Free Triple Chocolate Brownies
- Did You Make These Gluten Free Triple Chocolate Brownies?
Why You'll Love These Gluten Free Brownies
- Triple the chocolate: rich cocoa powder in the batter, white and semisweet chocolate chips stirred in, and a milk chocolate drizzle on top.
- A big batch: one 9x13 pan makes 15 generous bars, enough for a potluck, a bake sale or a holiday cookie tray.
- Easy to make: melt the butter, sugars and cocoa in one saucepan, then finish the batter in your mixer.
- Freezer friendly: bake once and keep a stash of brownies in the freezer for months.
The Best Chocolate and Flour for Gluten Free Brownies
The cocoa powder is where most of the chocolate flavor comes from, so use a good one. I use a Dutch processed cocoa like Rodelle Gourmet Baking Cocoa. It gives these brownies a deep, rich chocolate flavor and a darker color than regular cocoa.
For the flour, use a cup for cup gluten free blend that includes xanthan gum. I use King Arthur Measure for Measure for this recipe. Bob's Red Mill 1 to 1 also works well. You can read how they compare in my Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure post.
Always check your chocolate chip labels too. Most semisweet chips are gluten free, but some brands are made on shared lines with wheat.
Tips for Fudgy Gluten Free Triple Chocolate Brownies
- Let the chocolate mixture cool. Give it the full 10 minutes before adding the eggs so they don't scramble.
- Add the eggs one at a time. Beating each one in makes a glossy batter and a crackly top.
- Mix the flour in just until blended. Overmixing makes brownies cakey instead of fudgy.
- Don't overbake. Start checking at 25 minutes. They are done when the edges pull away from the pan, the center springs back lightly, and a toothpick comes out with a few moist crumbs.
- Cool completely before the drizzle. Warm brownies will melt the milk chocolate into the top.
- Chill for clean cuts. Refrigerate for 20 to 30 minutes, then cut with a sharp knife dipped in hot water and wiped dry between cuts.
Easy Variations and What to Serve With Them
These gluten free triple chocolate brownies are easy to dress up for any occasion.
- Peppermint brownies: Add ½ teaspoon peppermint extract with the vanilla. Sprinkle ¼ cup crushed gluten free candy canes over the milk chocolate drizzle before it sets.
- Salted chocolate: Sprinkle flaky sea salt over the drizzle while it's still soft.
- Nutty brownies: Stir in ¾ cup chopped walnuts or pecans with the chocolate chips.
- Mocha brownies: Add 1 teaspoon instant espresso powder to the saucepan with the cocoa. It makes the chocolate taste even richer.
Serve them warm with a scoop of vanilla ice cream for an easy brownie sundae. Or add them to a holiday dessert tray with my gluten free double chocolate chip cookies and a mug of my pumpkin spice hot chocolate.
Gluten Free Brownie FAQs
Store cooled brownies in an airtight container at room temperature for 3 to 5 days. To freeze, set them in a single layer in a freezer safe container or bag. Once frozen, you can grab one at a time for a quick chocolate treat. They keep for up to 3 months. Thaw on the counter for about 30 minutes.
Not these! Brownies are one of the easiest desserts to make gluten free because they don't rely on gluten for their texture. With a good cup for cup flour and a rich Dutch processed cocoa like Rodelle, they taste just like classic fudgy brownies.
Start checking at 25 minutes. They are done when the edges pull away from the pan, the center springs back when touched lightly, and a toothpick comes out with a few moist crumbs. They firm up more as they cool.
The usual causes are overmixing after adding the flour or baking too long. Mix the flour in just until blended, and take the brownies out while the toothpick still has a few moist crumbs.
Yes. Cut every ingredient in half (use 2 eggs) and bake in an 8x8 pan. Start checking at about 22 minutes.
Let them cool completely and the drizzle set, then chill for 20 to 30 minutes. Use a sharp knife dipped in hot water and wiped dry between cuts.
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What You Need to Make These Brownies
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Gluten Free Triple Chocolate Brownies
- Total Time: 50 minutes
- Yield: 15 bars 1x
- Diet: Gluten Free
Description
These gluten free triple chocolate brownies are rich, fudgy and loaded with chocolate: cocoa in the batter, white and semisweet chocolate chips inside and a milk chocolate drizzle on top. One 9x13 pan makes 15 bars, perfect for potlucks, bake sales and holiday cookie trays. They freeze beautifully too.
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 cup Cocoa Powder
- 4 Large Eggs
- 1 tsp. Vanilla Extract
- 1 cup Gluten Free Flour
- 1 tsp. Baking Powder
- ⅓ cup White Chocolate Chips
- ⅓ cup Semi-Sweet Chocolate Chips
- ¼ cup Milk Chocolate Chips, melted
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Flour: Use a cup for cup gluten free flour blend that includes xanthan gum.
Cooling: Let the brownies cool completely, about 1 hour, before adding the milk chocolate drizzle. Warm brownies will melt it into the top.
Melting the milk chocolate: Microwave the chips in 30 second bursts, stirring between each, until smooth.
Clean cuts: Once the drizzle has set, chill the brownies for 20 to 30 minutes. Cut with a sharp knife dipped in hot water and wiped dry between cuts.
Half batch: Cut every ingredient in half (use 2 eggs) and bake in an 8x8 pan. Start checking at about 22 minutes.
Storage: Keep in an airtight container at room temperature for 3 to 5 days, or freeze in a single layer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Did You Make These Gluten Free Triple Chocolate Brownies?
I hope these fudgy gluten free triple chocolate brownies become your favorite pan to share. If you make them, please leave a star rating and a comment at the bottom of this post. Your rating helps other gluten free bakers find this recipe, and I love hearing where you took them.
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