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.
OUTRAGEOUS BROWNIES
This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
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
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
SHEET PAN FUDGY BROWNIES
Soft and chewy brownies made in a sheet pan.
Provided by Elyse
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside.
- In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
- Add salt and baking powder and mix until combined.
- Mix in vanilla.
- Add melted butter and sugar and mix until well combined.
- Mix in flour until well combined.
- Spread in prepared baking sheet.
- Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Nutrition Facts : Servingsize 1 serving, Calories 8030 kcal, Fat 392 g, SaturatedFat 244 g, Cholesterol 977 mg, Sodium 6368 mg, Carbohydrate 1134 g, Sugar 811 g, Protein 84 mg
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
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- You don't need any special equipment. Square baking pans and electric mixers, who needs 'em? Not someone making sheet-pan brownies! Heck, you don't even parchment paper to line your baking dish.
- You can eat one for a modest treat (or two, or three...) These thin brownies are closer to the thickness of a cookie than a traditional brownie, which makes them satisfying but not overindulgent.
- They are made with cocoa, not chocolate. Yeah, you read that right. These brownies pack in maximum chocolatey flavor without anyone having to melt a bunch of candy bars.
- You can transform almost any brownie recipe into sheet-pan brownies. Sure, I'd rather you fall in love with my new recipe, but if you already have a go-to brownie favorite, try them thinner!
- You can make them crispy... if you want to. I definitely prefer a chewy brownie, but some people go crazy for these these thin and crispy treats, and my recipe can yield similar results.
- They are guaranteed to win at bake sales (or book club, or birthday parties, or Tuesday afternoons...) These brownies make a big batch no matter how you slice them—I like to cut them into 36 pieces—so they are perfect for any occasion.
- They freeze beautifully. Go ahead, bake a big batch. They'll keep in an airtight container at room temperature for up to 5 days, or freeze them for up to 6 months for a treat any time the mood strikes.
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- In the bowl of a standing mixer fitted with the paddle attachment, beat the brown sugar with the butter on medium-high speed until combined, about 1 minute.
- With the mixer running on medium-low speed, add the eggs one at a time, beating for 10-20 seconds after each addition, making sure to fully incorporate one before adding the next. Stop the mixer to scrape down the sides of the bowl a few times during this process. Add the vanilla when you add the last egg, beating just long enough to combine.
- In a separate bowl, add the salt, flour, and cocoa powder and stir with a wire whisk to combine. Add to the standing mixer bowl and beat on the lowest speed just to incorporate. Using a spatula, give the batter a stir to make sure all the flour has been mixed into the batter.
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