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In all my time posting on my blog, I can’t believe I’ve never, ever posted my basic, triple chocolate gluten free brownies recipe!
Sure I’ve dabbled in Easter creations like my Creme Egg brownies, or my snazzy gluten free millionaire’s shortbread brownies. But you can’t beat a classic, right?
These are no boring, dry brownie – oh no! Followers of my blog will know that (almost) nothing grates on my nerves more than when the ONLY gluten free option in a coffee shop is a brownie.
These gluten free brownies are fudgy and delicious, with a beautifully crackled top and packed full of dark, milk and white chocolate chunks. Perfection.
Gluten free triple chocolate brownies
So what do you need to make these gluten free triple chocolate brownies? Only the basic ingredients, I promise!
For those needing to hit the shops (or their cupboards!) here is a list of the basic ingredients you’ll need:
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1 tsp salt
- 50g white chocolate chips
- 50g dark chocolate chips
- 50g milk chocolate
Nothing fancy at all, see? These gluten free brownies are made from basic storecupboard essentials (chocolate OBVIOUSLY counts as an essential!) and can be whipped up super quick.
The worst part is waiting for the brownies to cool, but trust me, it’s absolutely worth it for these beauties!
Let the gluten free brownies cool properly!
The secret to getting really sexy looking gluten free brownies is definitely the cracked top. I like to get this by whisking up the eggs in the mixture until it goes super light and fluffy, before folding in melted chocolate and flour.
I find this gives the brownies an amazing texture and that classic, cracked top. A second tip would be to NOT over-bake them!
These gluten free triple chocolate brownies should still wobble when you take them out of the oven, and it’s tempting to leave them in for longer. Don’t!
They will need to set completely before you attempt to cut them. I mean, a good few hours at least.
If you’re in a hurry to eat these gluten free triple chocolate brownies, I’d recommend letting them cool for about an hour before popping them in the fridge for another hour.
Because they’re super fudgy, they take a while to firm up enough to cut them. Otherwise you’ll have a molten mess!
My gluten free brownies recipe
So here it is, the recipe for my gluten free brownies! Perfectly fudgy and delicious with wonderful chunks of chocolate – this recipe makes around 12 brownies in a 20cm square tin, and they’ll keep in an airtight container for around 5 days.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes! And please do leave a review to let others know you loved it too! It would mean the world to me.
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Gluten free triple chocolate brownies
These rich and fudgy gluten free brownies are EVERYTHING a brownie should be. Packed with chocolate chunks - serve them warm with ice-cream or just gobble them up when you need a chocolate fix! Makes 12 squares.
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1 tsp salt
- 50g white chocolate chunks
- 50g dark chocolate chips
- 50g milk chocolate chips
Instructions
- Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the salt and chocolate chips and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
- Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and cool on a wire rack completely before cutting them up. It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Notes
It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 521Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 318mgCarbohydrates: 59gFiber: 3gSugar: 47gProtein: 8g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for getting your chocolate fix!
- Gluten free chocolate orange mini egg cookies
- Triple chocolate gluten free muffins
- The BEST gluten free millionaire’s shortbread recipe
- Banana and chocolate loaf cake – gluten free and vegan
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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These Brownies are absolutely amazing! Awesome recipe and so delicious!
We have baked these 3 times now, they are fab! We particularly liked them when we only used milk chocolate for main mix (as didn’t have enough dark chocolate) xx
Best brownies I’ve ever made! Perfect moist fudgy texture with a crispy top and a rich taste.