Brownie Thins Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine sugar, butter, vanilla extract, and espresso powder together in a bowl; beat in egg whites. Stir flour, cocoa powder, baking soda, and salt together in a bowl. Mix flour mixture into egg mixture until batter is combined. Spread batter as thin as a slice of American cheese onto the baking sheet.
• Bake in the preheated oven until batter is nearly cooked through, about 20 minutes. Remove from the oven; cut a shallow square pattern into the batter with a sharp knife. Place back into the oven; bake until batter is crisp, about 5 minutes.
• Cool in the pan for 5 minutes before transferring to a wire rack to cool completely; break into squares.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
• Whisk flour, cocoa powder, salt, and baking soda together.
• Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
• Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
• Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

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.