Gluten Free Sheet Pan Brownies
Gluten Free Sheet Pan Brownies are a game changer! One large sheet pan yields fudgy, crackle-topped dense and chewy brownies for a crowd.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups (339g) butter
- 20 ounces (567g) good quality bittersweet or semi-sweet chocolate
- 6 large eggs, cold
- 2½ cups (500g) granulated sugar
- 1½ tsp kosher salt
- 1½ tbsp vanilla extract
- 1 tbsp 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
- 1 cup (86g) Dutch process cocoa powder
- semi-sweet chocolate chips ((optional) (as much as you'd like to add))
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the oil to the chocolate mixture and stir until combined. Gently fold the chocolate mixture into the egg mixture until halfway mixed through.
- 5
Sift the flour blend and unsweetened cocoa powder through a fine mesh sieve set over the mixer bowl; fold into wet ingredients.
- 6
Add chocolate chips and/or any inclusions and stir gently to distribute. .
- 7
Pour batter into prepared pan and smooth the top.
- 8
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.