Brownie Thins Ii Food

NUTTY BROWNIE THINS

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.

BROWNIE THINS II

Steps:

• Line bottom of a buttered 9" pan with wax paper and butter top of wax paper.
• In small saucepan, melt butter, remove from heat.
• Add cocoa and stir.
• Stir in sugar, beaten egg, flour, vanilla, pinch of salt and nuts.
• Spread in pan evenly.
• Bake at 350 degrees for 10-15 minutes. Don't burn.
• Let cool . Invert on cutting board and peel off wax paper. Sprinkle with sifted powdered sugar.
• Cut into wedges or however you like!

SHEET-PAN BROWNIE THINS

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.

BROWNIE THINS

Steps:

• Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. 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, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
• Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios 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. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

BROWNIE THINS

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.