Gluten Free Triple Chocolate Brownies with Nutella and Blondie
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- 9×5-inch (23×13 cm) loaf pan
- Medium saucepan
- Wire cooling rack
INGREDIENTS
- 1 cup/150 grams bittersweet chocolate
- 4 ounces/115 grams unsalted butter
- ½ cup plus 1 tablespoon/120 grams granulated sugar
- 2 large eggs
- ½ cup/60 grams cornstarch
- Pinch of fine salt
- Flaky sea salt, for finishing
- Filling:
- 3.5 ounces/100 grams blondie chocolate bar
- 2 heaping tablespoons Nutella spread
INSTRUCTIONS
- Preheat the oven to 330°F (165°C) on conventional (non-fan) mode. Line a 9×5-inch/23×13 cm loaf pan with parchment paper, allowing an overhang for easy removal.
- In a medium saucepan over low, gentle heat, melt the chocolate and butter together, stirring until smooth and glossy. Remove from heat and whisk in the sugar until combined. Let the mixture cool for 2 to 3 minutes before adding the eggs to prevent scrambling.
- Add the eggs one at a time, whisking vigorously after each addition until fully incorporated and the batter is smooth.
- Fold in the cornstarch and fine salt until just combined; do not overmix.
- Pour half the batter into the prepared pan, spreading it evenly. Place the blondie chocolate bar in the center on top. Dollop the Nutella over the bar in spoonfuls, then cover with the remaining batter, smoothing the surface.
- Sprinkle flaky sea salt over the top. Bake for 25 to 30 minutes, until the edges are set and the top forms a thin crust but the center still jiggles slightly when the pan is gently shaken.
- Cool the brownies in the pan on a wire rack for at least 30 minutes to set before slicing with a sharp knife. Serve at room temperature.
FAQ
How can I make these triple chocolate brownies dairy-free?
Use a dairy-free butter substitute like vegan margarine or plant-based butter. Make sure the dark chocolate is also dairy-free, as some varieties contain milk solids. For the Nutella, opt for a vegan hazelnut spread or make your own by blending roasted hazelnuts with cocoa powder, maple syrup, and a neutral oil. The rest of the ingredients, such as eggs and cornstarch, are already naturally dairy-free.
Can I make triple chocolate brownies in advance?
Yes, up to 2 days in advance. Bake as directed, let them cool completely in the pan, then cover tightly with plastic wrap or foil. Store at room temperature or refrigerate for a firmer texture. For the best flavor and consistency, let refrigerated brownies come to room temperature before serving. These brownies often taste even better the next day as the flavors settle and intensify.
Can I use regular flour instead of cornstarch?
You can substitute all-purpose flour for cornstarch in triple chocolate brownies. Use the same weight—about 65 grams or ½ cup all-purpose flour. The texture will be slightly different: flour gives a more structured crumb, while cornstarch results in a silkier, more delicate interior. Both options work well, but if you’re baking for someone who follows a gluten-free diet, stick with cornstarch or another gluten-free starch like potato starch or tapioca flour for best results.
How do I know when triple chocolate brownies are done if I like them gooey?
For gooey triple chocolate brownies, check doneness by gently shaking the pan after 25 minutes. The edges should be set, but the center should still jiggle slightly. The top should form a thin, crackly crust. If the center appears too wet or sunken after cooling, bake for another 2 to 3 minutes and check again. Let the brownies cool in the pan for at least 30 minutes to allow them to firm up while still retaining their gooey texture when sliced.
What can I use instead of Nutella in triple chocolate brownies?
You can use any hazelnut-chocolate spread that fits your dietary needs, such as a dairy-free or sugar-free version. Alternatively, swirl in peanut butter, almond butter, or tahini mixed with a little sugar and cocoa powder. For a pure chocolate experience, you can add chopped chocolate or a layer of ganache instead. Each option brings a unique twist to the rich and gooey brownie texture.
Can I freeze triple chocolate brownies for later?
Triple chocolate brownies freeze well and can be stored for up to 2 months. After cooling completely, slice the brownies and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. To reheat, let them thaw at room temperature or warm in a 300°F (150°C) oven for about 8–10 minutes. Freezing preserves both the gooey interior and the rich chocolate flavor, making it a great option for make-ahead desserts or portion control when you want just one indulgent bite.
Can I bake triple chocolate brownies in a square pan?
Sure, simply use 8×8-inch/20×20 cm square pan instead of a loaf pan. The batter will be more spread out, so reduce the baking time to 18–24 minutes and start checking for doneness early. The result may be slightly thinner but will still have the same molten center and crackly top. Adjust the blondie bar placement to fit the shape of the pan, or break it into pieces and distribute evenly if needed.
Can I make triple chocolate brownies without eggs?
You can make egg-free triple chocolate brownies using substitutes like 2 tablespoons of ground flaxseed mixed with 5 tablespoons of water (let sit for 5 minutes) to replace 2 eggs. Unsweetened applesauce or plain yogurt (dairy-free, if needed) also work well. Note that the texture will be slightly softer and less chewy than with eggs. These substitutes still yield rich, gooey results, especially with the added Nutella and blondie chocolate, which boost flavor and moisture.
How can I add more texture to these triple chocolate brownies?
Fold in chopped toasted hazelnuts, walnuts, or pecans with the batter before baking. You can also swirl in peanut butter or tahini along with the Nutella for added richness and contrast. For crunch on top, sprinkle crushed chocolate-covered espresso beans, mini chocolate chips, or cacao nibs before baking.
