Brownie Thins

15 Nov

brownie thinsI 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.


3 Responses to “Brownie Thins”

  1. Dad November 15, 2009 at 9:50 pm #

    “They also stayed moist for several days.” “They’re small, but rich.”

    I do not believe these claims. There’s too much false information strewn about the Internet. Anyone can put up any sort of wild statement. Pictures can be Photoshopped.

    I would require actual physical proof, in the form of a small batch of these so-called “brownie thins,” to believe this post.


    p.s. Walnut topping preferred.

  2. Yeon November 23, 2009 at 7:52 pm #

    Given the obvious relationship implied in the first comment, the readers will still have a problem believing the author’s claims such as “They also stayed moist for several days” and “They’re small, but rich”, even if the first commenter provides feedback after he tastes those “brownie thins”.

    As a third person with no family tie, I volunteer tasting a small batch of those “brownie thins” to provide most objective and sincere feedback.

    Reader, Yeon

    p.s. I, too, prefer Walnut topping.

  3. Dad November 26, 2009 at 7:32 pm #


    Excellent post! Clearly the public is demanding that the brownie thins claim be verified. The blogger should hasten to the kitchen and prepare a double batch.


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