Sheet Pan Brownies (Gluten Free)

Gluten Free Sheet Pan Brownies are a game changer. One large sheet pan yields fudgy, crackle-topped dense and chewy brownies for a crowd.

1½ cups butter (339 g)
20 oz bittersweet or semi-sweet chocolate (567 g)
6 large eggs, cold
2½ cups Monk Fruit Sweetener with Erythritol (Granular) (500 g)
1½ tsp. sea salt
1½ Tbsp. pure vanilla extract
1 Tbsp. instant espresso powder, or instant coffee granules (optional)
¼ cup neutral oil, such as Canola or vegetable (60 g)
1½ cups gluten free all-purpose flour blend (210 g)
1 cup Dutch process cocoa powder (86 g)
semi-sweet chocolate chips, optional

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a half sheet pan (12x18") with a little bit of butter (about 1 tsp) and set aside.

In a double-boiler, add butter and 20 oz of good quality chocolate. Stir until melted completely and then 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.

Makes 20 large brownies or 40 small brownies.

Cook's Notes: Brownies will keep, covered at room temperature for 4-5 days. They can also be stored in the fridge, well covered, for a few days longer, or they may be frozen, well wrapped, for up to 3 months.