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The secret to making no-hassle desserts that can feed a crowd is in your cupboard…
Sheet pan cooking has taken the food world by storm for good reason. Dinners are often easier to execute and recipes take less time to bake. So, it’s no wonder Posie Harwood of 600 Acres now uses the approach for her desserts. “Sheet pan baking is ideal for the hesitant or hurried baker because it’s so easy,” she told me. “Dense batters work best — like brownies, pancakes, muffins and pound cakes. You can even make a giant cookie.” The result is a delicious, moist dessert tray with TONS of those crispy edges. Genius, right?
Here’s the recipe for Posie’s favorite sheet pan brownies:
Sheet Pan Brownies
By Posie Harwood of 600 Acres
You’ll need:
6 eggs
2 cups cocoa powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons espresso powder
1 1/2 tablespoons vanilla extract
1 1/2 cups unsalted butter (3 sticks)
3 cups sugar
2 1/4 cups all-purpose flour
3 cups semisweet chocolate chips
Line a half-sheet pan with parchment paper.
Preheat the oven to 350F.
Add the eggs, cocoa powder, baking powder, espresso powder and vanilla to a large bowl or stand mixer. Beat until smooth and shiny, about 4 minutes.
Melt the butter. Add the sugar to the melted butter and heat (if you’re microwaving it, give it about 30 seconds. If using the stovetop, give it about 1 minute). This helps dissolve the sugar which gives the brownies a shinier crust.
Add the butter mixture to your cocoa and egg mixture, and stir until well-combined.
Add the flour and chocolate chips to the batter and stir until smooth. Don’t overmix.
Pour the batter into your prepared sheet pan. Bake for about 40 minutes, or until a cake tester inserted into the center comes out with just a few crumbs.
Cool before slicing.
Thank you so much, Posie!
Thoughts? Any other baking tricks you use?
P.S. More recipes, including a crumble that works for any fruit, and one-ingredient ice cream.
(Recipe and photo by Posie Harwood.)
