Gluten-Free Triple Chocolate Brownies

These gluten-free triple chocolate brownies were made for chocolate lovers! A trio of dark, milk, and white chocolate chips + our fudgy, chewy brownie base can stand up to even the strongest chocolate craving.

Friends don’t let friends eat boring brownies, and that’s why you need to know about this triple chocolate brownie recipe.

It’s the PERFECT brownie recipe for chocolate lovers! Our fudgy, chewy brownie base is loaded with THREE kinds of chocolate chips to make a beautiful, epic brownie you won’t want to miss.

Not only do they look amazing, these triple chocolate brownies are full of rich chocolate flavor in every bite. From their glossy, crinkly tops to the fudgy, chewy texture, to the trio of chocolate chips, they’re a delight from start to finish.

And best of all, this homemade brownie recipe starts with basic ingredients you can always keep on hand…

Simple Ingredients To Get Started

These luscious brownies start with our perfect fudgy brownie base–the same one we use for our Oreo Brownies and our Frosted Brownies–so you’ll see a familiar list of ingredients! You’ll need:

• Butter. I usually use salted butter, but unsalted butter works great too. Whichever you have on hand!
• Chocolate Chips. You’ll need THREE kinds of chocolate chips to make these triple chocolate brownies: dark chocolate chips, milk chocolate chips, and white chocolate chips. This trio is *chef’s kiss*
• Granulated Sugar. The trick for brownies with a shiny crust on top is properly dissolving the sugar in the batter. Don’t miss our tips for this in the recipe card!
• Eggs + An Egg Yolk. Adding 2 large eggs and an extra egg yolk gives these triple chocolate brownies a delicious, chewy texture. Save the extra white for another use or freeze it for later! (PS – Don’t know how to separate egg yolks and whites? Try one of these 3 ways to separate an egg!)
• Vanilla Extract. I love a splash of vanilla to bring out the flavor of the chocolate.
• Gluten-Free Flour. Make sure you measure your flour correctly so the brownies don’t end up too dry, dense, or cakey. I’m using this measure-for-measure gluten-free flour blend from King Arthur, but if you use another brand of gluten-free flour (like Bob’s Red Mill), make sure it contains xanthan gum or your brownies won’t turn out properly.
• Dutch Process Cocoa Powder. I use dark/Dutch-processed cocoa powder here for a richer color and deeper flavor. It’s a must since we’re adding sweeter chocolate later.
• Salt. To balance the flavors. A must in all my brownie recipes!

How To Make Gluten-Free Triple Chocolate Brownies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 325 degrees F. Line an 8×8 metal baking pan with parchment paper. (Stick with a metal pan, as a glass pan or ceramic pan will cause the brownies to bake longer and climb the sides.)
2. Melt Chocolate & Butter. Add the butter and 2/3 cup dark chocolate chips to a saucepan and melt on low heat until smooth. (Or, add them to a microwave-safe bowl and melt in 20-second increments until smooth.) Set the melted chocolate mixture aside to cool while you mix the eggs and sugar.
3. Dissolve The Sugar. Next, add the sugar, eggs, and egg yolk to a large mixing bowl. Whisk or beat the sugar and eggs 2-3 minutes with a hand mixer until the sugar is dissolved and the mixture is light yellow. (There should be VERY little grit when you rub the sugar/egg mixture between your fingers.)

4. Combine. Gradually mix the melted chocolate mixture into the eggs and sugar mixture until well blended. Mix in the vanilla.
5. Add Dry Ingredients. Then, add the flour, cocoa power, and salt to the brownie batter. Gently fold the dry ingredients in with a spatula until just a few floury patches remain. Set aside 1 Tablespoon of each kind of chocolate chips, then add the remaining dark chocolate chips, semisweet chocolate chips and white chocolate chips and gently fold in until the brownie batter is just combined.
6. Bake & Cool. Pour the brownie batter into the prepared pan. Sprinkle with the reserved chocolate chips (I like using 1 Tablespoon of each kind). Bake 25-30 minutes in preheated oven, or until the top is set and shiny, and a toothpick inserted in the center has some fudgy brownie on it. (If it comes out clean, the brownies are over-cooked. If it comes out with liquid brownie batter, the brownies aren’t done yet.) Mine are usually done around 25-26 minutes. The brownies will continue to set as they cool. Set the brownies on a wire rack to cool completely. For the neatest cuts, chill the brownies in the fridge after they’re cooled before cutting them into squares.
7. Serve & Store. Cut the brownies into squares or rectangles and enjoy right away. Store leftover brownies in an airtight container at room temperature 2-3 days, or in the freezer up to 2 months.

FAQ + Tricks For The Best Triple Chocolate Brownies

Try Not To Over-Bake. There are a few tricks for excellent fudgy brownies and getting the bake time right is one of the most important tips! You want the tops to be set and shiny. The brownies shouldn’t jiggle when you gently wiggle the pan, but you also don’t want a completely clean toothpick if you insert a toothpick in the center. I like mine right around 27-28 mins, but ovens vary, so look for the other cues rather than just going by baking time.

Secret To Shiny Brownie Tops. One of the key steps in this recipe is properly dissolving the sugar in the eggs. It’s the secret to that glossy, shiny top layer that you’re going for! For best results, don’t rush this step! 

Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these homemade triple chocolate brownies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the brownies will not have the same texture. Alternatives like oat flour, almond flour, and coconut flour will NOT work in this gluten-free brownie recipe. 

Try Them With Ice Cream! Want to really go over the top? Serve these brownies with a scoop of vanilla ice cream and a drizzle of hot fudge sauce or chocolate syrup! Cold ice cream + warm brownie = heaven on earth!

More Gluten-Free Brownie Recipes To Try

Gluten-Free Nutella Brownies

Gluten-Free Oreo Brownies

Gluten-Free Brown Butter Brownies

Recipe Card

Gluten-Free Triple Chocolate Brownies

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 45 minutes
• Yield: 9–16 Brownies 1x
• Diet: Gluten Free

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Description

Classic chewy gluten-free brownies with a TRIPLE dose of chocolate! Mixing in a trio of chocolate chips gives these delicious brownies a stunning appearance and even better flavor. 

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Ingredients

Scale 1x2x3x

• 1/2 cup butter (8 Tablespoons/113 grams)
• 2/3 cup dark chocolate chips (4 oz/113 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs + 1 egg yolk*
• 2 teaspoons vanilla extract
• 3/4 cup gluten-free measure-for-measure flour* (90 grams)
• 1/4 cup unsweetened Dutch processed cocoa powder (28 grams)
• 1/2 teaspoon kosher salt
• 1/3 cup dark chocolate chips (2 oz/57 grams)
• 1/3 cup semi-sweet chocolate chips (2 oz/57 grams)
• 1/3 cup white chocolate chips (2 oz/57 grams)
• Optional: 1 Tablespoon each additional dark chocolate chips, white chocolate chips, and semisweet chocolate chips, for garnish.

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Instructions

1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 325 degrees F. Line an 8×8 metal baking pan with parchment paper. (Stick with a metal pan, as a glass pan or ceramic pan will cause the brownies to bake longer and climb the sides.)
2. Melt Chocolate & Butter. Add the butter and 2/3 cup dark chocolate chips to a saucepan and melt on low heat until smooth. (Or, add them to a microwave-safe bowl and melt in 20-second increments until smooth.) Set the melted chocolate mixture aside to cool while you mix the eggs and sugar.
3. Dissolve The Sugar. Next, add the sugar, eggs, and egg yolk to a large mixing bowl. Whisk or beat the sugar and eggs 2-3 minutes with a hand mixer until the sugar is dissolved and the mixture is light yellow. (There should be VERY little grit when you rub the sugar/egg mixture between your fingers.)
4. Combine. Gradually mix the melted chocolate mixture into the eggs and sugar mixture until well blended. Mix in the vanilla.
5. Add Dry Ingredients. Then, add the flour, cocoa power, and salt to the brownie batter. Gently fold the dry ingredients in with a spatula until just a few floury patches remain. Set aside 1 Tablespoon of each kind of chocolate chips, then add the remaining dark chocolate chips, semisweet chocolate chips and white chocolate chips and gently fold in until the brownie batter is just combined.
6. Bake & Cool. Pour the brownie batter into the prepared pan. Sprinkle with the reserved chocolate chips (I like using 1 Tablespoon of each kind). Bake 25-30 minutes in preheated oven, or until the top is set and shiny, and a toothpick inserted in the center has some fudgy brownie on it. (If it comes out clean, the brownies are over-cooked. If it comes out with liquid brownie batter, the brownies aren’t done yet.) Mine are usually done around 25-26 minutes. The brownies will continue to set as they cool. Set the brownies on a wire rack to cool completely. For the neatest cuts, chill the brownies in the fridge after they’re cooled before cutting them into squares.
7. Serve & Store. Cut the brownies into squares or rectangles and enjoy right away. Store leftover brownies in an airtight container at room temperature 2-3 days, or in the freezer up to 2 months.

Notes

• Egg Yolk. You’ll need 2 full eggs and 1 extra egg yolk for this recipe. Save that extra white for another use (like scrambled eggs!) or freeze it for later. The extra yolk adds richness without the extra protein of the white. This gives the brownies the perfect texture.
• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these brownies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum, or the brownies will not have the same texture. Alternatives like oat flour, almond flour, and coconut flour will NOT work in this recipe.
• Secret To Shiny Brownie Tops. One of the key steps in this recipe is properly dissolving the sugar in the eggs. It’s the secret to that glossy, shiny top layer that you’re going for! For best results, don’t rush this step!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American

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