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Rich, decadent, and irresistibly fudgy—these gluten-free brownies are a chocolate lover’s dream. Made with a blend of dark, milk and white chocolate chunks and finished with a sprinkle of flaky sea salt, they strike the perfect balance between sweet and slightly salty. These brownies have that classic crinkle top, a dense, chewy texture, and deep chocolate flavor that makes them just as delicious (if not better!) than traditional brownies. Whether you’re gluten-free or not, this recipe is bound to become a favorite!
These brownies can be made with regular all-purpose flour instead of gluten-free flour in a direct one-to-one swap—no other changes needed.
Why You’ll Love These Brownies
Ultra-fudgy texture – Dense, moist, and chewy with a rich chocolate flavor.
Classic crinkle top – Achieved with the perfect balance of sugar and eggs.
Simple ingredients – No complicated gluten-free substitutes, just pantry staples.
Tips for the Best Brownies
Use high-quality chocolate – Since chocolate is the star, opt for a good-quality dark, milk, and white chocolate for melting and chunks.
Whisk the eggs and sugar well – This helps create that signature shiny, crinkle top.
Don’t overmix – Overworking the batter can lead to denser brownies instead of that perfect fudgy texture.
Cool completely before slicing – This allows the brownies to set properly for clean, even cuts.
Gluten Free Triple Chocolate Brownies
Ingredients
- ½ cup unsalted butter cut into pieces, plus more for greasing the pan (113 grams)
- ¾ cup chopped bittersweet chocolate about 60 percent (113 grams)
- 1 teaspoon instant espresso powder
- ¾ cup granulated sugar 150 grams
- ½ packed cup dark brown sugar 110 grams
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract or paste
- 1 teaspoon kosher salt
- ½ cup all-purpose flour 64 grams
- ½ cup Dutch-processed cocoa powder 47 grams
- ¾ cup chopped milk chocolate 4 ounces
- ¾ cup chopped white chocolate 4 ounces
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 350°F. Grease an 8×8-inch metal baking pan with butter, then line it with a piece of parchment paper, leaving overhang on two opposite sides for easy removal. Lightly butter the parchment as well to ensure nothing sticks.
- In a medium saucepan over low heat, melt the butter and chopped bittersweet chocolate, stirring occasionally. Once most of the chocolate has melted, remove from heat, stir in the espresso powder, and set aside to cool slightly.½ cup unsalted butter, ¾ cup chopped bittersweet chocolate, 1 teaspoon instant espresso powder
- In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, vanilla, and salt using a hand mixer on medium speed for about 2 minutes, until the mixture becomes slightly thick and glossy. To keep your bowl from sliding around, place a damp kitchen towel underneath. Reduce the speed to low and slowly pour in the melted chocolate mixture along the side of the bowl (rather than directly over the beaters) to prevent splattering. Mix until fully incorporated and no streaks remain.¾ cup granulated sugar, ½ packed cup dark brown sugar, 2 large eggs, 1 teaspoon vanilla extract or paste, 1 teaspoon kosher salt
- Add the flour and cocoa powder, then mix on low speed just until there are no visible dry spots. Gently fold in about ¾ of the chopped milk and white chocolate, reserving the rest for topping. Pour the batter into the prepared pan and smooth it into an even layer. Scatter the remaining chocolate pieces over the surface.½ cup all-purpose flour, ½ cup Dutch-processed cocoa powder, ¾ cup chopped milk chocolate, ¾ cup chopped white chocolate
- Bake for 15 minutes, or until the top just starts to set. Carefully remove the pan from the oven and firmly tap it on the counter once or twice (placing a kitchen towel underneath if needed). This helps create cracks on the surface, giving the brownies their signature crinkle and ensuring a fudgy interior without being too dense.
- Sprinkle with flaky sea salt, then return the pan to the oven and bake for another 12-14 minutes, or until the edges are set and the center no longer jiggles when gently shaken.Flaky sea salt
- Let the brownies cool completely in the pan at room temperature for about 2 ½ hours. Once fully set, lift them out using the parchment overhang and slice into 16 squares. Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
Nutrition
Storage Tips
- Store brownies in an airtight container at room temperature for up to three days.
- For longer storage, keep them in the refrigerator for up to a week, but bring them to room temperature before serving for the best texture.
- To freeze, wrap individual brownies in plastic wrap and store them for up to three months.
Troubleshooting
- If brownies turn out too dry, they were likely overbaked. Check for doneness using a toothpick; it should come out with moist crumbs rather than clean.
- If they seem too gooey, they may just need more time to set. Let them cool completely before slicing.
- If you don’t get a crinkle top, make sure you whisked the eggs and sugar well before adding the dry ingredients, as this step is crucial for achieving that glossy, crackled effect.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.