Ultimate Gluten-Free Triple Chocolate Brownies: Fudgy, Chewy, and Irresistible!

Prepare for a truly decadent experience with these gluten-free triple chocolate brownies, specifically crafted for the ultimate chocolate enthusiast! Featuring a luxurious blend of dark, milk, and white chocolate chips embedded within our signature fudgy and chewy brownie base, this recipe is guaranteed to satisfy even the most intense chocolate cravings. Made with easily accessible, simple ingredients, these homemade gluten-free brownies are not only incredibly delicious but also remarkably impressive to serve.

Friends don’t let friends eat dull brownies, and that’s precisely why our triple chocolate brownie recipe is an absolute must-try. It stands out as the perfect brownie recipe for anyone who adores chocolate. Our rich, fudgy, and chewy brownie base is generously loaded with three distinct kinds of chocolate chips, creating a visually stunning and intensely flavorful brownie that you absolutely won’t want to miss. Each bite promises a symphony of chocolate, from the deep notes of dark chocolate to the creamy sweetness of milk and white chocolate.

Beyond their captivating appearance, these triple chocolate brownies are packed with an intense, rich chocolate flavor in every single bite. You’ll adore their glossy, crinkly tops, the incredibly fudgy and delightfully chewy texture, and, of course, the exquisite trio of chocolate chips that deliver a delightful surprise from start to finish. This is truly a brownie experience that transcends the ordinary.

And the best part? This homemade brownie recipe begins with a handful of basic ingredients you likely already have in your pantry, making it convenient to whip up whenever a chocolate craving strikes. Get ready to bake a batch of the best gluten-free brownies you’ve ever tasted!

Simple, Wholesome Ingredients for a Decadent Treat

These luscious brownies are built upon our renowned fudgy brownie base, the very same one we masterfully use for our Gluten-Free Oreo Brownies and our Gluten-Free Frosted Brownies. So, you’ll recognize a familiar, dependable list of ingredients essential for achieving that perfect balance of flavor and texture. Here’s what you’ll need to create your own batch of these irresistible triple chocolate delights:

• Butter: We typically opt for salted butter, as the hint of salt beautifully enhances the chocolate flavor. However, unsalted butter works perfectly too; simply add an extra pinch of salt to your dry ingredients if using unsalted. Use whatever you have on hand to ensure convenience without compromising taste.
• Chocolate Chips: The “triple chocolate” magic comes from using three distinct kinds of chocolate chips: rich dark chocolate chips, creamy milk chocolate chips, and sweet white chocolate chips. This dynamic trio is truly a match made in heaven, offering layers of flavor and texture that elevate each bite.
• Granulated Sugar: This isn’t just for sweetness! Properly dissolving the granulated sugar in the batter is the secret to achieving those coveted shiny, crinkly tops that signify a perfectly baked brownie. Don’t skip our detailed tips on this crucial step in the recipe card for the best results.
• Eggs + An Egg Yolk: The combination of two large eggs and an additional egg yolk is key to developing the deliciously chewy, dense texture of these triple chocolate brownies. The extra yolk adds richness and helps create that ultimate fudginess. You can save the leftover egg white for another culinary adventure or freeze it for later use. (Curious about separating eggs? Discover 3 easy ways to separate an egg!)
• Vanilla Extract: A generous splash of high-quality vanilla extract is indispensable. It doesn’t just add its own wonderful aroma; it significantly amplifies and complements the deep, complex flavors of the chocolate, making them even more pronounced.
• Gluten-Free Flour Blend: Accuracy is paramount here. Ensure you measure your flour correctly (we recommend the scoop-and-level method) to prevent the brownies from turning out too dry, overly dense, or cakey. We highly recommend King Arthur Measure-for-Measure Gluten-Free Flour blend. If you opt for another brand of gluten-free flour, such as Bob’s Red Mill, it is absolutely essential that it contains xanthan gum. Without it, your brownies may not achieve the desired structure and texture.
• Dutch Process Cocoa Powder: For an intensely rich, deep chocolate color and a profound cocoa flavor, we exclusively use dark/Dutch-processed cocoa powder. This ingredient is a must, especially since we’re balancing it with sweeter chocolate chips later, ensuring a well-rounded and sophisticated chocolate profile.
• Salt: A touch of kosher salt is vital to balance the sweetness and deepen the overall chocolate flavor. It’s an essential component in all our brownie recipes, bringing out the best in every ingredient.

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

For precise ingredient amounts, comprehensive instructions, and additional expert tips, please refer to the full recipe card located below.

1. Preheat The Oven & Prepare Your Pan: Begin by preheating your oven to 325 degrees F (160 degrees C). Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang on two sides to create “handles” for easy removal. Using a metal pan is crucial, as glass or ceramic pans tend to bake slower and cause the edges of the brownies to climb higher, affecting texture.
2. Melt Chocolate & Butter: In a small saucepan, combine the butter and 2/3 cup of dark chocolate chips. Melt them gently over low heat, stirring constantly until the mixture is completely smooth and uniform. Alternatively, you can achieve this by melting them in 20-second intervals in a microwave-safe bowl, stirring between each interval. Once melted, set this rich chocolate mixture aside to cool slightly while you prepare the egg and sugar mixture.
3. Dissolve The Sugar for That Crinkly Top: In a large mixing bowl, combine the granulated sugar, two large eggs, and the extra egg yolk. Using a hand mixer or a whisk, beat this mixture vigorously for 2-3 minutes. Continue until the sugar is fully dissolved, and the mixture transforms into a pale yellow, light, and airy consistency. A quick test: rub a small amount between your fingers—there should be very little to no grit, indicating proper sugar dissolution. This step is key to achieving that signature glossy, crinkly brownie top!

4. Combine Wet Ingredients: Gradually pour the slightly cooled melted chocolate and butter mixture into the beaten egg and sugar mixture. Mix thoroughly until all ingredients are well blended and the batter is smooth and uniformly colored. Stir in the vanilla extract, ensuring it’s evenly distributed throughout the luscious batter.
5. Add Dry Ingredients & Remaining Chocolate Chips: Sift or whisk together the gluten-free flour, Dutch process cocoa powder, and kosher salt in a separate bowl. Add these dry ingredients to the wet brownie batter. Using a spatula, gently fold the dry ingredients into the batter. Mix until just a few floury streaks or patches remain – be careful not to overmix, as this can lead to tough brownies. Reserve 1 tablespoon of each type of chocolate chip for garnishing later. Then, add the remaining dark chocolate chips, semi-sweet chocolate chips, and white chocolate chips to the batter and gently fold them in until they are just combined.
6. Bake & Cool for Perfect Texture: Pour the prepared brownie batter evenly into your lined 8×8-inch pan. Sprinkle the reserved chocolate chips (1 tablespoon of each kind) over the top of the batter for an extra visual appeal and burst of flavor. Bake in the preheated oven for 25-30 minutes. The brownies are ready when the top is set, looks shiny, and a toothpick inserted into the center comes out with moist, fudgy crumbs attached (not wet batter, but definitely not clean!). If your toothpick comes out completely clean, your brownies are likely overcooked. If it comes out with liquid batter, they need more time. Our brownies typically reach perfection around 25-26 minutes. Remember, brownies continue to set as they cool. Transfer the pan to a wire rack and allow the brownies to cool completely. For the neatest, most pristine cuts, we highly recommend chilling the cooled brownies in the refrigerator for at least an hour before slicing them into squares.
7. Serve & Store with Ease: Once chilled and cut, serve your delicious gluten-free triple chocolate brownies immediately and enjoy! Store any leftover brownies in an airtight container at room temperature for 2-3 days, where they will remain wonderfully fudgy. For longer storage, you can freeze them for up to 2 months. Simply thaw at room temperature before serving.

FAQ + Expert Tricks for the Best Triple Chocolate Brownies

The Golden Rule: Don’t Over-Bake. Achieving truly excellent fudgy brownies hinges on precise baking time, making it one of the most crucial tips! You’re looking for brownies with a set, beautifully shiny top. When you gently jiggle the pan, the brownies shouldn’t wobble excessively. More importantly, a toothpick inserted into the center should *not* come out perfectly clean; instead, it should have moist, fudgy crumbs clinging to it. Our ideal baking time is typically around 27-28 minutes, but oven temperatures can vary significantly. Always prioritize these visual and textural cues over strict timing to ensure your brownies are perfectly fudgy.

The Secret to Signature Shiny Brownie Tops. That coveted glossy, crinkly crust on top of your brownies is no accident; it’s the result of a very specific technique. The key step in this recipe, and indeed for any top-tier brownie, is the proper and thorough dissolution of sugar into the eggs. This process creates a stable emulsion that, when baked, forms that beautiful, delicate crust. For the best results and that enviable shine, never rush this step! Beat the sugar and eggs for the full recommended time until truly light and airy.

Choosing the Right Gluten-Free Flour. The type of gluten-free flour you use can make or break your brownies. We enthusiastically recommend King Arthur Measure-For-Measure Gluten-Free Flour for these homemade triple chocolate brownies. If you opt for an alternative 1:1 gluten-free flour blend, it is absolutely imperative that the blend contains xanthan gum. Xanthan gum provides the necessary structure and elasticity that gluten typically offers, ensuring your brownies achieve that perfect chewy, fudgy texture. Flour alternatives such as oat flour, almond flour, or coconut flour possess entirely different absorption properties and protein structures, and therefore will NOT work as a direct substitute in this gluten-free brownie recipe without significant alterations.

Elevate the Experience: Try Them With Ice Cream! Ready to take your brownie indulgence to an entirely new level? Serve these warm, fudgy brownies with a generous scoop of vanilla bean ice cream. For an extra touch of decadence, add a drizzle of homemade hot fudge sauce or rich chocolate syrup! The exquisite contrast between the cold, creamy ice cream and the warm, gooey brownie creates a truly heavenly dessert experience that is simply unforgettable.

Recipe Card

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Gluten-Free Triple Chocolate Brownies

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• Author: Emily Dixon, Sweets & Thank You
• Total Time: 45 minutes
• Yield: 9-16 Brownies
• 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.

Ingredients

• 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.

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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