These simple gluten free triple chocolate brownies are made from scratch and make a perfect dessert. They combine cocoa, white chocolate chips, and semi‑sweet chips in a rich, fudgy base for a deeply chocolatey, chewy bite. Serve them plain or warm with vanilla ice cream for an extra indulgence.
These gluten free triple chocolate brownies are an easy, from‑scratch treat for any chocolate lover. The combination of cocoa powder, melted chocolate base, and three kinds of chips creates layers of chocolate flavor while keeping the texture moist and chewy.
This gluten‑free bars recipe is straightforward and perfect when you want a homemade dessert without fuss. It works well for family gatherings, potlucks, or simply when you crave a reliable chocolate fix.
The recipe is intentionally simple: melt, mix, bake, and finish with a milk chocolate drizzle once cooled. The result is a decadent tray of brownies that store and freeze well.
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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 (for drizzling)
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9×13‑inch baking dish with butter or coconut oil and set it aside.
In a medium saucepan, combine the butter, granulated sugar, brown sugar, and cocoa powder. Stir constantly over low heat until everything is melted and smooth. Remove from the heat and pour the mixture into the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Let it cool for about 10 minutes so the eggs won’t cook when added.
With the mixer running on low, add the eggs one at a time, mixing until each is incorporated. Add the vanilla extract and mix briefly.
Add the gluten free flour and baking powder, and beat just until combined. Fold in the white chocolate chips and the semi‑sweet chocolate chips.
Pour the batter into the prepared 9×13 baking dish and spread it evenly. Bake at 350°F for 25–30 minutes. The brownies are done when they pull slightly away from the sides of the pan and spring back lightly when touched.
Allow the brownies to cool completely in the pan. Once cooled, drizzle the melted milk chocolate chips over the top. Let the drizzle set before cutting the brownies into bars.
Supplies
9×13 baking dish, saucepan, mixing bowl or stand mixer, spatula, and a small bowl for melting chocolate.
Frequently Asked Questions
Store cooled brownies in an airtight container at room temperature for 3–5 days. For longer storage, freeze them—see below.
Yes. Freeze the baked and cooled brownies in a single layer in a freezer‑safe container or bag. Once solid, you can stack or remove individual bars as needed.
When made with quality dutch‑processed cocoa powder and good chocolate chips, these brownies have a rich, deep chocolate flavor with a fudgy, chewy texture similar to traditional brownies.
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Gluten Free Triple Chocolate Brownies
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- Author: Elaine VanVleck
- Total Time: 50 minutes
- Yield: 15 bars
- Diet: Gluten Free
Description
Simple, from‑scratch gluten free triple chocolate brownies with a fudgy texture and layered chocolate flavor. Easy to make and ideal for sharing or freezing for later.
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 (for drizzling)
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9×13 baking dish with butter or coconut oil. Set aside.
In a saucepan melt the butter, granulated sugar, brown sugar and cocoa powder, stirring until smooth. Pour into a mixing bowl and let cool 10 minutes.
With the mixer running, add eggs one at a time, then add vanilla.
Stir in the gluten free flour and baking powder just until blended. Fold in white and semi‑sweet chips.
Spread batter into the prepared dish and bake 25–30 minutes. Brownies should pull slightly from the sides and spring back when touched.
Cool completely, drizzle melted milk chocolate over top, let set, then cut into bars.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
