Gluten-Free Sheet Pan Brownies
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.
Print
Pin
Servings: 30 -48 Brownies
Equipment
- 1 Sheet Pan (18x13" - 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 13x18 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!
Video
Find the recipe:
sweetsandthankyou.com/sheet-pan-brownies/