Gluten Free Sheet Pan Brownies are a game changer! One large sheet pan yields fudgy, crackle-topped dense and chewy brownies for a crowd.
Gluten Free Sheet Pan Brownies were originally posted on November 29, 2018 and have been updated with an entirely new recipe, plenty of new pictures, and a new video.
Everyone's got a great brownie recipe in their back pocket, right? There's a few different brownie recipes on the blog as it stands now, including caramel brownies, tuxedo brownies, peanut butter brownies, and Irish cream brownies. And all of them are as yummy as any other brownie. But sometimes you need brownies to feed a crowd. These are your brownies. They're thinner than the average brownie, but mighty. Decadent and fudgy like a good brownie should be. As with most brownie recipes, they're also super easy to make.
here's what you'll need
- Dark or semi-sweet chocolate - for the main chocolate in the recipe, I like to be extra and get the good stuff, Callebaut Belgian Dark Couverture Chocolate callets. You can also use any kind of store bought semi-sweet or dark chocolate, including chocolate chips.
- Eggs - you'll need 6 COLD eggs for this recipe. Remember, it makes an entire SHEET PAN of brownies! And the colder, the better.
- Butter AND oil - the butter gives us the flavor, while that little bit of oil makes them chewy.
- Dutch process cocoa powder - this is the dark stuff, not the lighter colored (think Hershey's) unsweetened cocoa powder.
- Espresso powder - optional, but really brings out the chocolate flavor. If you can't find espresso powder, use instant coffee powder.
let's make brownies for a crowd!
These sheet pan brownies are so simple to make, but they'll feed an army of small children or a very hungry husband and son lol! That's true, too. I maybe had 4 or 5 of the ENTIRE pan of brownies and they ate the rest. But if you don't have a brownie-lovin' son or hubby, send them to school with your kids and everyone in their class will get a brownie. Or serve them at a football party and you'll have enough for everyone.
To make the brownies, melt the chocolate and butter in a medium bowl in the microwave (or over a pan with gently simmering water). Stir until smooth and set aside to cool. Whisk together eggs, sugar, salt, vanilla, and espresso powder in the bowl of a stand mixer over medium-high speed until it forms a thick ribbon that gently falls from the tines of the whisk, 5-7 minutes.
Gently fold the melted chocolate and butter into the egg mixture. Sift the gf flour blend and cocoa powder over the bowl and gently fold throughout. Add chocolate chips to batter and stir to disperse evenly.
Spread brownie batter into greased half sheet pan (13 by 18 inches). Bake at 350 F for 25 minutes, or until toothpick inserted into the center comes out with a few moist crumbs attached to it. Don't overbake!
Sheet pan brownies FAQs
Yes, you will need a quarter sheet pan, which is also a 9 by 13-inch baking pan. The brownies will bake for the same amount of time as the full recipe.
I like to refrigerate the brownies after they've cooled so they will firm up substantially. That way they will cut into clean slices. The brownies can be stored at room temperature or in the refrigerator (they will become even fudgier in the fridge).
Nuts are a great addition to brownies! I always like to add chocolate chips to mine, but feel free to sub the chocolate chips (or add nuts in addition to chocolate chips). You can go as crazy as you want with add-ins! White chocolate chips? Sure! Butterscotch chips? Absolutely! Pecans? You bet!
More gluten free brownie recipes
- Gluten Free Caramel Brownies
- Gluten Free Tuxedo Brownies
- Gluten Free Peanut Butter Brownies
- Gluten Free Irish Cream Brownies
Need to feed a crowd and don't want to spend all day in the kitchen? Make these Gluten Free Sheet Pan Brownies. They're dense, fudgy, and the perfect answer to your crowd-pleasing dilemma.
Gluten Free Sheet Pan Brownies
Ingredients
- 1½ cups (339g) butter
- 20 ounces (567g) good quality bittersweet or semi-sweet chocolate
- 6 large eggs, cold
- 2½ cups (500g) granulated sugar
- 1½ teaspoon kosher salt
- 1½ tablespoon vanilla extract
- 1 tablespoon instant espresso powder (or instant coffee granules) (optional)
- ¼ cup (60g) neutral oil (such as canola or vegetable)
- 1½ cups (210g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has not been tested)
- 1 cup (86g) Dutch process cocoa powder
- semi-sweet chocolate chips (optional) (as much as you'd like to add)
Instructions
- Preheat oven to 350 degrees. Grease a half sheet pan (12 by 18 inch) with a little bit of butter (about 1 tsp) and set aside.
- In a medium microwave-safe bowl, add butter and 20 ounces of good quality chocolate. Melt in the microwave at 30-second intervals until nearly melted; stir to melt completely and set aside to cool slightly.
- In the bowl of a stand mixer (or with a handheld mixer) add the eggs, sugar, salt, vanilla extract, and espresso powder. Using the whisk attachment, beat on medium-high speed until the mixture has lightened in color and texture and increased in volume, 5-7 minutes. When the whisk is lifted, the mixture should fall from the tines slowly in a thick ribbon.
- Add the oil to the chocolate mixture and stir until combined. Gently fold the chocolate mixture into the egg mixture until halfway mixed through.
- Sift the flour blend and unsweetened cocoa powder through a fine mesh sieve set over the mixer bowl; fold into wet ingredients.
- Add chocolate chips and/or any inclusions and stir gently to distribute. .
- Pour batter into prepared pan and smooth the top.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moistened crumbs attached. Cool in pan completely. For neater cutting, refrigerate entire pan of brownies for at least 30 minutes.
Tamara says
Thanks for the recipe. I made these for an engagement party as the bride to be requested brownies. It worked great to feed a crowd, and I received lots of compliments on the taste. I used 2 different sized heart cookie cutters and was so very happy to have the brownies come out in perfect hearts that held together beautifully! Thanks Kim!
Susan says
These have a nice flavor and texture. My batch was very crumbly/falling apart as they were cut. I let them cool completely and then put them in the fridge for about an hour. Any ideas why they are so crumbly? They do cut very nicely/cleanly but when removing them from the pan and then taking a bit they just fall apart.
Rosemarie says
I've used almond flour to make an 8x8 in. pan of brownies which are delicious. Could I use almond flour instead of a flour substitute which often has an unpleasant mouth feel (slimy)?
Kim says
Almond flour doesn't act quite the same, so I wouldn't suggest it. I'm not sure what you mean by slimy. I've never made anything, especially brownies, that have had a slimy mouthfeel to them. Maybe it was the flour blend you were using?
Kelly Gordon says
Question for you: you’ve listed semi-sweet chocolate chips twice in the recipe (first at 1 lb and second at 14 oz). Is that meant to be something different? Thanks so much!
Kim says
Yes, the first lb gets melted into the batter and the second 14 oz gets folded into the batter at the end 🙂
Merileigh Hemp says
Hey Kim! These look so yummy. As my six year old daughter says, every Kim recipe is delicious! 😊 I am wanting to make some “plain” brownies in a much smaller amount than this, probably 12 brownies so a third of your recipe. But I am trying to figure out how to third 7 eggs so just wondering if you already had a smaller recipe for just plain ones, not the peanut butter ones of your other recipe? Thank you!
Kim says
Awe, your daughter sounds cute as a button 🥰
Try my Irish cream brownies without the Irish cream or frosting. They are so good! You can also put them in a square baking pan (9 inch would work well) and bake them for slightly longer.