Best Brownie Thins Recipes

SHEET-PAN BROWNIE THINS

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

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

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.

RASPBERRY BROWNIE THINS à LA MODE

Steps:

• Preheat oven to 350°F. Grease and flour an 8-inch square baking pan, knocking out excess flour.
• In a metal bowl or top of a double boiler set over barely simmering water melt chocolate and butter, stirring until smooth, and remove from heat. Whisk in sugar and jam until smooth. Add egg and whisk until smooth. Add flour and salt and whisk until smooth.
• Spread batter evenly in pan and bake in middle of oven 12 to 15 minutes, or until just set and a tester comes out with crumbs adhering. Cool brownies in pan on a rack 5 minutes and cut into 9 squares.
• Arrange 2 or 3 warm brownies on each of 2 dessert plates, reserving remaining brownies for later consumption. Top brownies with scoops of ice cream and drizzle with brandy.

BROWNIE THINS

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.

BROWNIE THINS II

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!

ALMOND BROWNIE THINS

Steps:

• Heat oven to 350°F. Grease bottom only of 15x10x1-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan.
• Bake at 350°F. for 18 to 22 minutes or until top is shiny.
• Meanwhile, in medium saucepan, combine all topping ingredients; mix well. Cook over medium heat until sugar is dissolved, stirring frequently.
• Remove pan from oven. Spread topping evenly over brownies. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly. Cool 20 minutes or until topping is set. Cut into bars. Cool 35 minutes or until completely cooled.
• Heat oven to 350°F. Grease bottom only of 15x10x1-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan.
• Bake at 350°F. for 18 to 22 minutes or until top is shiny.
• Meanwhile, in medium saucepan, combine all topping ingredients; mix well. Cook over medium heat until sugar is dissolved, stirring frequently.
• Remove pan from oven. Spread topping evenly over brownies. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly. Cool 20 minutes or until topping is set. Cut into bars. Cool 35 minutes or until completely cooled.

FUDGY BROWNIE THINS WITH SEA SALT

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
• Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
• Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
• Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
• Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
• Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.

FUDGY BROWNIE THINS WITH SEA SALT

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil. Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar. Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth. Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes. Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes. Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces. COOKS' NOTES: Brownies are best when made 1 day ahead and left uncut at room temperature, but they will still be insanely delicious if made and consumed the same day. Brownies keep 5 days, well wrapped in a cookie tin or plastic container, but I doubt there will be any left by then.

FUDGY BROWNIE THINS WITH SEA SALT

Steps:

• Heat the oven to 325°F with the rack in the middle. Lightly grease or butter the pan and line it with parchment or foil.
• Melt the chocolate with the butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove the bowl from the pan and whisk in the sugar.
• Add the eggs, 1 at a time, whisking well after each addition, and whisk the mixture vigorously until it is smooth and cohesive. Whisk in the vanilla and salt. Sift the cocoa over the batter and stir with a whisk until it is incorporated and the batter is smooth. Sift the flour over the batter and stir with the whisk in the same manner until the batter is smooth.
• Spread the batter evenly in the pan and, if desired, sprinkle the top lightly with flakes of Maldon sea salt. Bake 15 minutes.
• Remove the pan from the oven and let the brownies rest 15 minutes at room temperature. Return the brownies to the oven and continue to bake them until a wooden pick comes out clean, 17 to 20 minutes.
• Cool the brownies completely in the pan on a rack. Cut the brownies into serving pieces.