Brownie Thins

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.