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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