I almost didn't post this recipe, because I wasn't that impressed at first. But the brownie thins grew on me, and they have a lot of potential. They're not very sweet, which actually worked out well because they lasted more than a day. They also stayed moist for several days. I topped mine with toasted walnuts, but pistachios (like the original recipe) would be good too. I think I'll make them with peppermint extract, topped with crushed candy canes for Christmas. The recipe I used had instructions for flattening the thins before baking, but I found the dough thin enough I didn't need this step. I used a teaspoonful of dough for each cookie. They're small, but rich.
Brownie Thins
- 6 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup sugar
- 1 large egg
- 3 tablespoons plus 1 teaspoon all purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Nonstick vegetable oil spray
- 1/4 cup finely chopped nuts
Heat to 350° and position rack in lowest third of oven. Butter 2 baking sheets, or line with Silpat.
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, vanille, and salt, stir just to blend. Let batter stand 10 minutes.
Scoop rounded teaspoonfuls of batter onto prepared baking sheets (12 per sheet). The dough should spread out into a thin oval, but if it doesn't flatten gently with a flat-bottomed glass dipped in cold water. Sprinkle nuts 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.
