Recipes

Brownie Thins

1 Mins read
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Brownie Thins

Brownie Thins

amanda

Equipment

  • - Stand Mixer: A versatile kitchen appliance efficient in mixing doughs and batters, ideal for achieving perfect consistency with recipes like brownie thins.

  • - Silicone Baking Mat: Provides a non-stick surface essential for even baking of thin cookies such as brownies, durable, reusable, and easy to clean.

  • - Digital Kitchen Scale: Ensures precise measurements crucial in recipes like brownie thins, offering accuracy for both wet and dry ingredients to improve baked goods quality.

  • - Parchment Paper Sheets: Essential for lining baking sheets to prevent sticking of brownies thin cookies, non-stick surface that makes cleanup effortless.

  • - Rolling Pin: Useful in rolling out dough evenly before baking thin cookies like brownies, providing precision in thickness control and uniform shape.

  • - Cooling Rack: Essential for cooling brownie thins quickly after baking to prevent sogginess; efficiently aerates cooked items for faster cooling without sticking.

  • - Digital Food Scale: For accurate ingredient measurement required in recipes like brownies thin, offers accuracy and ensures consistency in baking results.

  • - High-Speed Hand Blender with Dough Blade: Useful for mixing and processing ingredients quickly without overworking the dough; provides efficiency and ease during various components preparation.

  • - Waffle Iron: An interesting tool to explore variations or alternative shapes for thin cookies like brownie thins, ideal for creating unique textures in baking.

  • - Non-stick Skillet (Medium Size): Useful for making single batches of brownies thin without needing a large oven sheet; versatile and can cook smaller quantities directly on stovetop surfaces.

  • - Stainless Steel Baking Sheet: Provides an alternative or additional baking option when parchment paper sheets aren't available; durable, non-stick when preheated, suitable for conventional ovens and air fryers.

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces

  • 2 ounces unsweetened chocolate, chopped

  • 1/2 cup sugar

  • 1 large egg

  • 3 tablespoons plus 1 teaspoon all purpose flour

  • 1/4 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • Pinch of coarse kosher salt

  • Nonstick vegetable oil spray

  • 1/4 cup chopped pistachios

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
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