Divided Brownie Pan Food

SHEET-PAN BROWNIE THINS

Sheet-Pan Brownie Thins image

These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.

Provided by Rhoda Boone

Categories Small Plates Brownie Chocolate Walnut snack Dessert Quick & Easy Pecan Bake Sheet Pan Kid-Friendly

Yield Makes about 36

Number Of Ingredients 8

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 cup finely chopped walnuts, pecans, or mini chocolate chips

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.

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