These fudgy gluten-free sheet pan brownies are BEST way to make gluten-free brownies for a crowd! This better-than-box-mix recipe gives you fudgy, chewy brownies, with glossy crackly tops and a delicious chocolate flavor anyone will love, whether they’re gluten-free or not.

A pan of gluten-free sheet pan brownies cut into squares

These Are The BEST Way To Make Gluten-Free Brownies For A Crowd!

We’ve already covered small batch brownies, but sometimes, you need gluten-free brownies for a crowd, and that’s where this sheet pan gluten-free brownies recipe comes in! There’s so much to love:

They’re EASY: Simple ingredients and simple techniques are the name of the game here. If you can stir, measure, and melt, you can make these brownies. Pinky promise.
They’re DELICIOUS. I call them better than box mix brownies because they have all the classic flavor you loved, just taken to the next level. Shiny, glossy tops, fudgy, chewy texture, and rich chocolate flavor in every delicious bite.
They’re PERFECT FOR A CROWD: Birthday parties, family reunions, potlucks…these brownies are the perfect gluten-free dessert for a crowd! You’ll easily get 30-48 squares out of one batch, since they’re made in a large sheet pan!

I hope you love them as much as we do. Happy baking, friend! xo, Emily

Gather Your Ingredients

These gluten-free sheet pan brownies are made with pantry staples that are easy to keep on hand. Let’s take a look at what you’ll need for this simple recipe:

Ingredients for gluten-free sheet pan brownies

Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour blend for these homemade brownies. If you use another gluten-free flour blend, be sure it contains xanthan gum!
Dutch Processed Cocoa. For delicious chocolate flavor, we recommend using Dutch processed cocoa powder here, rather than natural cocoa powder. (It’s sometimes labeled dark cocoa powder.)
Kosher Salt. For balanced, delicious flavor.
Butter & Oil. One secret for chewy gluten-free brownies is using both butter and oil, since they have different percentages of fat. I recommend salted butter and a neutral-flavored oil, like vegetable oil or canola oil. Unsalted butter also works, if you’re salt sensitive.
Semi Sweet Chocolate Chips. Dark chocolate chips would also absolutely work, but I find the chocolate flavor to be rich and fudgy enough with semi-sweet chocolate.
Sugar. Granulated sugar adds sweetness, but also helps us achieve that signature crackly top brownie look we’re going for. You just won’t get the same results with alternatives, like coconut sugar or pure maple syrup.
Eggs. You’ll need 6 large eggs. (It’s a big batch gluten-free brownie recipe!) I have not tested any egg replacer options for this recipe yet.
Vanilla Extract. Always and forever.

How To Make Gluten-Free Sheet Pan Brownies Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making gluten-free sheet pan brownies, step by step

Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 13×18 metal sheet pan (also called a half sheet pan) with parchment paper, or lightly grease the pan, then set aside.
Whisk Dry Ingredients. In a medium bowl, combine gluten-free flour, Dutch cocoa powder, and salt. Whisk until evenly blended, then set aside.
Melt Butter, Oil & Chocolate. In a large saucepan, melt butter, oil, and 3 1/3 cups chocolate chips together over low heat or medium-low heat, until smooth and glossy. Set aside to cool slightly.
Beat Eggs, Sugar, and Vanilla. In a large bowl, combine granulated sugar, eggs, and vanilla extract. Use a hand mixer to beat the egg mixture for a full 5-6 minutes, until the sugar is almost entirely dissolved and the mixture is much lighter in color. Do NOT rush this step, or your brownies won’t have a glossy, crackly top. (Alternatively, you can do this in a stand mixer with the paddle attachment, if you prefer.)

Combine. Add melted chocolate mixture to the egg mixture and stir to combine. Add the dry ingredients to the wet ingredients, and stir until just combined.
Pour & Prep. Next, pour the brownie batter into your prepared pan and use an offset spatula to smooth the batter into an even layer. (You can also tap the pan lightly on the counter a few times to help with this.) Sprinkle with the remaining 2/3 cup chocolate chips, if desired.
Bake 25-28 minutes, or until a toothpick inserted in the center comes out with just some fudgy crumbs (but not liquid batter). Remove the pan from the oven and let the brownies cool before slicing. (This can take 45-60 minutes or so)
Slice Serve. Cut the brownies into 30-48 squares, and enjoy! Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Sheet pan gluten-free brownies topped with chocolate chips

HOW DO I KNOW THAT THESE BROWNIES ARE DONE?

We’re looking for a few cues. First, glossy, shiny tops. Second, a toothpick inserted in the center comes out with just some fudgy, moist crumbs (but not liquid batter). It’s better to slightly underbake than slightly over-bake brownies, since they’ll continue to cook in the pan as they cool.

Gluten-free sheet pan brownies cut into squares

Hand holding a fudgy gluten-free sheet pan brownie with a bite taken out of it

FAQ + Tricks For The Best Sheet Pan Gluten-Free Brownies

Can I Make Them In Advance? Yes! These brownies can easily be made a day in advance. Just let them cool completely and cover the sheet pan tightly with plastic wrap or aluminum foil and store at room temperature until it’s time to serve them.

Dairy-Free Option. These fudgy gluten-free brownies are also EASILY dairy-free brownies, with 2 swaps. First, use vegan butter (like Earth Balance). Second, use dairy-free chocolate chips. We love Guittard or Enjoy Life brands!

Metric is Best. We also highly recommend using weight measurements when possible. If you don’t have a kitchen scale, be sure to spoon flour into the measuring cup, rather than scooping WITH the measuring cup, so you don’t accidentally pack too much flour into the recipe.

Want To Use Nuts Instead? I recommend mixing them into the batter along with the dry ingredients. Chopped pecans or chopped walnuts would both be lovely!

Serving Suggestion. Stretch these fudgy brownies even further by serving them with a scoop of vanilla ice cream! (Bonus points if you also add a little bit of hot fudge sauce or chocolate syrup on top for brownie sundaes!

Gluten-free sheet pan brownies stacked on a dessert plate next to a bottle of milk

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Recipe Card

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Gluten-Free Sheet Pan Brownies

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Author: Emily Dixon, Sweets & Thank You

The BEST way to make gluten-free brownies for a crowd! This better-than-box-mix recipe gives you fudgy, chewy brownies, with glossy crackly tops and a delicious chocolate flavor anyone will love.

Prep Time: 20

Cook Time: 25

Total Time: 45

Print Pin Rate

Servings: -48 Brownies

Equipment

1 Sheet Pan (18×13" – also called a half sheet pan)

Ingredients

1 ½ cups Salted Butter (335 grams/2 1/2 sticks)
¼ cup Vegetable Oil or Canola Oil
3 ⅓ cups Semi Sweet Chocolate Chips (20 oz/567 grams)
2 ½ cups Granulated Sugar (500 grams)
6 Large Eggs
1 ½ Tablespoons Vanilla Extract
1 ⅔ cup Gluten-Free Measure-For-Measure Flour* (200 grams)
1 cup Dutch-Processed Cocoa Powder (96 grams)
1 ½ teaspoons Kosher Salt
⅔ cup Semi sweet Chocolate Chips (or chopped nuts)

Instructions

Preheat & Prep. To start, preheat oven to 350 degrees F. Line a 13×18 sheet pan (also called a half sheet pan) with parchment paper, or lightly grease the pan, then set aside.
Whisk Dry Ingredients. In a medium bowl, combine gluten-free flour, Dutch cocoa powder, and salt. Whisk until evenly blended, then set aside.
Melt Butter, Oil & Chocolate. In a large saucepan, melt butter, oil, and 3 1/3 cups chocolate chips together over low heat or medium-low heat, until smooth and glossy. Set aside to cool slightly.
Beat Eggs, Sugar, and Vanilla. In a large mixing bowl, combine granulated sugar, eggs, and vanilla extract. Use a hand mixer to beat the egg mixture for a full 5-6 minutes, until the sugar is almost entirely dissolved and the mixture is much lighter in color. Do NOT rush this step, or your brownies won't have a glossy, crackly top. (Alternatively, you can do this in a stand mixer with the paddle attachment, if you prefer.)
Combine. Add melted chocolate mixture to the egg mixture and stir to combine. Add the dry ingredients and stir until just combined.
Pour & Prep. Next, pour the brownie batter into your prepared pan and use an offset spatula to smooth the batter into an even layer. (You can also tap the pan lightly on the counter a few times to help with this.) Sprinkle with the remaining 2/3 cup chocolate chips, if desired.
Bake 25-28 minutes, or until a toothpick inserted in the center comes out with just some fudgy crumbs (but not liquid batter). Remove the pan from the oven and let the brownies cool before slicing. (This can take 45-60 minutes or so)
Slice Serve. Cut the brownies into 30-48 squares, and enjoy! Store leftover brownies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Notes

Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour blend for these brownies. If you use another gluten-free flour blend, be sure it contains xanthan gum!
Metric is Best. We also highly recommend using weight measurements when possible. If you don’t have a kitchen scale, be sure to spoon flour into the measuring cup, rather than scooping WITH the measuring cup, so you don’t accidentally pack too much flour into the recipe.
Use The Right Cocoa! For best results, I recommend Dutch process cocoa powder (dark cocoa powder) rather than natural cocoa powder. It’s alkalized, which neutralizes some of the acidity, and gives the brownies a richer, more chocolatey color and flavor.
Want To Use Nuts Instead? I recommend mixing them into the batter along with the dry ingredients. Chopped pecans or chopped walnuts would both be lovely!