BROWNIE THINS
Provided by Andrew Schloss
Categories Cookies Chocolate Dessert Bake Kid-Friendly Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 10
Steps:
- Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
- Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
SHEET-PAN BROWNIE THINS
These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.
Provided by Rhoda Boone
Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
- Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
- Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
- Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
- Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
- Do Ahead
- Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
NUTTY BROWNIE THINS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the brownies: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the milled flaxseed and water and set aside.
- On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
- Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
- Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
- For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
- Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.
BROWNIE THINS II
Very thin, chocolately brownie! Makes a small pan of brownies and these are wonderful if you love brownies! You can also use margarine in place of butter but everything is better with butter. Also, I make this in a 9" round cake pan and just cut into wedges.
Provided by buzzsau
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Line bottom of a buttered 9" pan with wax paper and butter top of wax paper.
- In small saucepan, melt butter, remove from heat.
- Add cocoa and stir.
- Stir in sugar, beaten egg, flour, vanilla, pinch of salt and nuts.
- Spread in pan evenly.
- Bake at 350 degrees for 10-15 minutes. Don't burn.
- Let cool . Invert on cutting board and peel off wax paper. Sprinkle with sifted powdered sugar.
- Cut into wedges or however you like!
Nutrition Facts : Calories 228.8, Fat 13.8, SaturatedFat 6.7, Cholesterol 60.7, Sodium 144, Carbohydrate 24.2, Fiber 1.3, Sugar 17.1, Protein 3.3
CAYENNE PEPPER BROWNIES THINS
Spice up your brownies with a recipe for Cayenne Pepper Brownie Thins from My Food and Family. Add cinnamon to these brownies for a little something extra!
Provided by My Food and Family
Categories Dairy
Time 43m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends extending over sides. Spray foil with cooking spray.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs and pepper; mix well. Blend in flour. Spread into prepared pan.
- Bake 25 to 28 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool. Use foil handles to lift brownie from pan before cutting to serve.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 13 g, Protein 2 g
BROWNIE THINS
I pulled this from a Real Simple magazine and included them in the goodie bags I put together every year for friends and family. It got rave reviews so I thought I would share. You get to eat a brownie without all the guilt. Feel free to sprinkle the tops with any of your favorite nuts . These cookies can be made up to 5 days ahead...just make sure they are stored in an airtight container and kept at a steady room temperature.
Provided by Mousie Ann
Categories Dessert
Time 34m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Position rack in lowest third of oven; preheat to 350 degrees.
- Butter 2 baking sheets.
- Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
- Whisk until smooth.
- Add sugar and egg; whisk until smooth.
- Add flour, both extracts, and salt; stir until almost blended.
- Let batter stand for 10 minutes.
- Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
- Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
- Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
- Sprinkle chopped nuts over rounds.
- Bake cookies one sheet at a time for approximately 7 minutes. The cookies are ready when the edges turn darker and the center is firm.
- Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.
Nutrition Facts : Calories 67.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 16.4, Sodium 10, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 1
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- Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
- Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.
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