Sheet-Pan Brownie Thins
Thin, crispy-edged brownie cookies made with cocoa powder and butter, studded with chopped walnuts or chocolate chips. These delicate treats spread thinly across a sheet pan for the perfect combination of fudgy center and crisp exterior.
Ingredients
- •½ cup unsalted butter
- •1¼ cups sugar
- •¾ cup unsweetened cocoa powder
- •¾ teaspoon vanilla extract
- •¼ teaspoon kosher salt
- •2 large eggs
- •½ cup all-purpose flour
- •1 cup walnuts
- •1 cup pecans
- •1 cup mini chocolate chips
Cooking Instructions
- 1.
Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
5 min
- 2.
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.
10 min
- 3.
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).
5 min
- 4.
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.
18 min
- 5.
Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
30 min
- 6.
Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.
