Triple Chocolate Brownies (GF, Grain-Free, Dairy-Free)


Most of this week has still been frigidly cold here in Colorado, and while it’s been nice having extra snuggles with the kids and has been a great excuse for some extra cups of coffee and hot tea, I’m kind of over it. Colorado is known for its 300+ days of sunshine, but apparently we’re getting the roughly 65 days of no sun consecutively right now. “Cabin fever” is definitely starting to apply. These kids need to get outside, but it’s too cold! 😭 

So, we’re having to get creative with indoor activities, like tent-making, monopoly jr-playing, and my personal favorite, brownie baking! We got to make these delicious brownies twice in a matter of 4 days! 😋 First we made them on Valentine’s Day for Aaron’s work, and then we made them on Sunday for Aaron’s mom’s birthday party. So yummy!!

These (grain-free, gluten-free, dairy-free) brownies are pretty versatile which is great because there are so many types of brownie-lovers out there: fudgy vs chewy vs cakey. Personally I can’t stand cakey brownies, I just don’t get the point of it. If I want a cake-like texture I’ll eat chocolate cake. 🤷🏼‍♀️ These brownies, however, can be either a little more fudgy or a little more chewy depending on your pan choice and cooling method. I adapted this recipe from Sally's Baking Addiction’s Chewy Fudgy Brownie Recipe.


I chose to make these in a 9x13 pan, so they were thinner. Not only did that stretch the recipe further to feed more people (and reduce the calorie content!), but it also made them the perfect thickness to cut out with a cookie cutter into super cute hearts for Valentine’s Day. Because I knew I wanted to cut them out, after they finished baking I let them cool in the pan on the stove for 10 minutes, and then I put them in the fridge to finish cooling and firm up. This created a super chewy, fudgy and delicious texture that reminded me a lot of the Little Debbie Cosmic Brownies of my childhood! They were so yummy, and free of all the junk the store-bought version has! Cooling them the rest of the way in the fridge also made them much easier to cut out with a cookie cutter. 

For my mother-in-law’s birthday, I still made them in the 9x13 pan, but I let them fully cool in the pan on the counter, so their texture was softer; still fudgy but less chewy. The only other change I made to that batch was using only coconut & tapioca flour to make them almond-free for my son; the Valentine’s batch has almond flour as well. The slight coconut flavor in batch 2 was super yummy and added another level to the taste; feel free to make them either way though. I’ll have the measurements for both in the recipe card. 


One of the best things about this recipe? No mixer necessary, and they can be made in 1 bowl! Yay for easy clean-up!

Note: If you make cut-out brownies, don’t throw out the scraps! Roll the scraps up into equal-sized balls and then roll in granulated sugar to make easy and delicious brownie-bites! 😋

Yield: 15-18Pin it

Triple Chocolate Brownies (GF, Grain Free, Dairy Free)

Three forms of chocolate come together to make delicious, fudgy and chewy brownies. They're gluten-free, grain-free, dairy-free, and there's a nut-free option!

prep time: 12 minscook time: 15 minstotal time: 27 mins


  • 8 oz semi-sweet chocolate
  • 1/2 cup dairy-free butter substitute (Earth Balance is our favorite)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3 lg eggs
  • 1.5 tsp pure vanilla extract
  • 1/2 cup + 2 tbsp grain-free AP flour mix  (or 1/2 cup coconut flour + 2 tbsp tapioca flour)
  • 1 tbsp cocoa powder
  • 1/4 tsp salt
  • 1 cup mini semi-sweet chocolate chips  (regular size works too!)


  1. Preheat oven to 350 degrees, and prepare a 9x13 pan (9x9 works, too, for thicker brownies) by liberally greasing the bottom and sides with shortening or dairy-free (DF) butter. You can also line with a sheet of parchment paper that overhangs the sides.
  2. In a medium microwave-safe bowl, melt 8 oz of chocolate and DF butter, 20-seconds at a time, stirring well in between, until melted and smooth. 
  3. Let cool for 5 minutes or so, and then stir in the sugar.
  4. Next, add one egg at a time and mix well after each egg. 
  5. Whisk in the vanilla extract, and then add the flour, cocoa powder, and salt and mix until well combined. 
  6. Fold in the 1 cup of chocolate chips. The mixture will be super thick. 
  7. Pour into prepared pan and smooth it into the pan evenly. Bake at 350 for about 15 minutes (20-25 for 9x9 pan). 
  8. Brownies are done when a toothpick inserted in the middle comes out with some moist crumbs on it. 
  9. Let cool in pan on counter for 10 minutes, and then let them finish cooling in the fridge if you want them firmer or want to cut them out. Otherwise, let cool completely in pan on the counter. 
  10. Cut into squares or cut out with cookie cutters once completely cool. Roll up any scraps into balls and roll in sugar for brownie bites!
  11. Store in an airtight container for 4-5 days; on the counter or in the fridge both work. 
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