These gluten free triple chocolate brownies are rich, fudgy, and honestly one of the best brownie recipes I’ve made. Three kinds of chocolate in one batch – it doesn’t get much better than that.

They use cocoa powder, semi-sweet chocolate chips, and white chocolate chips, so every single bite is packed with chocolate flavor. If you’re a chocolate lover, you’re going to really enjoy these.

The recipe is simple and doesn’t need any complicated ingredients. You probably have most of what you need already sitting in your kitchen.

And yes, they are 100% gluten free. You won’t miss regular flour at all because these brownies are naturally so rich and dense that the swap makes no difference.

If you’ve been looking for a gluten free dessert that actually feels indulgent, this is it. Let me show you how to make them.

Why You’ll Love This Recipe

Triple the Chocolate – These brownies pack three kinds of chocolate into every bite – semi-sweet chocolate chips, cocoa powder, and white chocolate chips. If you love chocolate, this is basically your dream dessert.

Actually Tastes Like Real Brownies – A lot of gluten free brownies can taste dry or weird, but these are rich, fudgy, and totally indulgent. Nobody will ever guess they are gluten free unless you tell them.

White Chocolate Chips Add a Fun Twist – The white chocolate chips create little pockets of creamy sweetness that balance out the deeper cocoa flavor. It makes every bite a little different and keeps things interesting.

Perfect Fudgy Texture – The combination of melted chocolate chips and butter gives these brownies that dense, fudgy center that everyone loves. They are not cakey or crumbly at all.

Ingredients

1/2 cup Unsalted Butter
1 cup Semi-Sweet Chocolate Chips
1 cup Granulated Sugar
3 large Eggs
1 tsp Vanilla Extract
1/2 cup Cocoa Powder
1/2 cup Gluten Free All-Purpose Flour
1/4 tsp Salt
1/2 cup White Chocolate Chips

How to Make

Step 1

Preheat the oven to 350F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in 30-second increments, stirring until smooth.

Step 3

Whisk the granulated sugar into the warm chocolate mixture, followed by the eggs and vanilla extract, mixing until glossy and smooth.

Step 4

Gently fold in the cocoa powder, gluten free all-purpose flour, and salt until just combined. Do not overmix.

Step 5

Fold the white chocolate chips into the brownie batter.

Step 6

Pour the batter into the prepared pan, spreading it into an even layer.

Step 7

Bake for 25-30 minutes until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before slicing.

Helpful Tips

Melt the Chocolate Slowly

When you melt the butter and semi-sweet chocolate chips in the microwave, stick to 30-second intervals and stir between each one. It usually takes about 3 rounds to get everything fully melted and smooth.

Chocolate burns really easily in the microwave, and once it burns there’s no saving it. You’d have to start over with fresh butter and chips.

After the last 30-second round, keep stirring even if there are a few small chips left. The heat from the melted butter will finish the job without the microwave.

Let the Chocolate Cool Before Adding Eggs

After you melt the butter and chocolate together, give the mixture a couple of minutes to cool down before you whisk in the eggs. It doesn’t need to be cold, just not super hot.

If it’s too hot when the eggs go in, they’ll start to cook and you’ll end up with little scrambled egg bits in your brownie batter. That’s hard to fix once it happens.

A good test is to touch the bottom of the bowl. If it’s warm but not uncomfortable to hold, you’re good to go.

Don’t Overmix When You Add the Dry Ingredients

Once you add the cocoa powder, gluten free flour, and salt, fold everything together gently with a spatula. Stop as soon as you don’t see any dry streaks or pockets of flour.

Overmixing makes the brownies tough and cakey instead of fudgy. With these ingredients, you really only need about 15 to 20 gentle folds to bring it all together.

Frequently Asked Questions

Which gluten free flour works best for these brownies?

A gluten free all-purpose flour blend works best here because it behaves the most like regular flour. Look for one that contains xanthan gum in the blend, as that helps hold the brownies together and gives them a nice chewy texture.

If your blend doesn’t include xanthan gum, you can add about 1/4 teaspoon on your own. Without it, the brownies might crumble apart a bit more when you cut them.