Sheet biscuits are baked in a sheet pan (surprise, surprise) and then portioned out into individual bars or squares.
The most famous sheet biscuit is the classic chocolate brownie, but other examples are flapjacks, lemon bars and any number of what Australians traditionally call “slices”.
The texture and flavouring of brownies is completely a matter of taste – some people like the inclusion of nuts, some like them covered in icing, and some even like to use white chocolate which turns them into “blondies”.
I like my brownies fudgey and gooey with a shiny, crisp top.
To get a chewy biscuit of any type, moisture is essential in the recipe. You’re also often looking at a higher sugar content and the inclusion of whole eggs to provide body.
I’ve made a lot of brownies in my time, and after tinkering around for a while, I perfected my recipe which I’ve included below.
There’s a fine line with this recipe between over- or under-baking the brownies so keep a close eye on them!
My fudgey chocolate brownies
250g dark chocolate, chopped
250g butter, chopped
300g caster sugar
3 eggs, plus 1 extra yolk
1/2 cup good quality cocoa powder
1/2 cup plain flour
1/2 teaspoon baking powder
Melt the butter and chocolate together in a saucepan over a low heat.
In a separate bowl, mix together the rest of the ingredients then pour in the chocolate mixture.
Stir until combined, then pour into a prepared 20cm-square tin lined with baking paper.
Bake in a pre-heated oven for 30-40 minutes at 150 degrees, then allow to cool before slicing into squares.