Brownie Thins

Brownie Thins

It’s kind of weird having a baking blog in January. All the things I hold near and dear, cookies, cakes, chocolate, are suddenly the enemy.

Remember December? Remember when Christmas cookies were the best thing to ever happen to us? I do!

But I get it. Everyone needs to detox at some point.  New year! New me! And all that. I, however, am more of a everything in moderation type of gal.

New year! Same baking-addicted me! 

In the spirit of moderation, these Brownie Thins will let you indulge your sweet tooth without making you totally cheat on your new year’s resolution. 

Brownie Thins are what happens when you spread out brownie batter in a thin layer on a sheet pan and bake it. It’s the same bite of chewy chocolate that a fully grown brownie has but with a fraction of the guilt. 

 If you prefer fully grown brownies, I’ve got you covered. 

For extra chewy and gooey-ness (Real words are so limiting. Don’t you think?), spread the batter an inch or two away from the edge of the pan.  

Brownie Thins

If you prefer your Brownie Thins extra crunchy, split the batter between two sheet pans and bake them for a shorter period of time. You’ll get crunchy brownie crackers. If you’re a crunchy over chewy chocolate chip cookie person, you must try it this way. 

I do have to warn you though. These are mildly addictive. What’s mostly chocolate and not addictive??

If you’re going for moderation, take a few pieces, close whatever container is holding the rest of the brownie thins, and then walk far, far away from them. 

And with that warning…

Happy Sifting! 

Brownie Thins

Total Time: 30 minutes

Brownie Thins

  • ½ cup unsalted butter
  • 2 ½ oz semisweet chocolate
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tsp vanilla extract
  • 1 whole egg
  • 1 egg white
  • ½ cup flour
  • ¼ cup + 2 Tbs cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  1. Preheat oven to 375F and line a sheet pan with parchment paper or a nonstick mat.
  2. In a medium-size bowl over a double boiler, melt butter, chocolate, and both sugars together. Remove from heat and allow to cool for 5 minutes.
  3. Whisk in eggs and vanilla extract well.
  4. In a small bowl, stir flour, cocoa powder, baking soda, and salt together. Add dry ingredients to the wet and stir together until combined.
  5. Pour batter out on to prepared pan and spread out in a thin layer covering the entire pan*. Bake for 10 minutes or until top is wrinkled and the edges are dry to the touch.
  6. Allow to cool completely. Break into pieces and enjoy!

*For a thicker, chewier brownie thins, keep the batter an inch or two away from the edges of the pan. For extra crunch, split the batter between two sheet pans. The thicker variation will take a few more minutes to bake, and thinner variation will take a few minutes less.

Brownie Thins

 

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