Brownie Thins

Name: Brownie Thins
Ingredients: 6 tablespoons unsalted butter, cut into pieces; 2 ounces unsweetened chocolate, chopped; 1/2 cup sugar; 1 large egg; 3 tablespoons all-purpose flour; 1 teaspoon all-purpose flour; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 pinch of coarse kosher salt; nonstick veggie cooking spray; 1/4 cup chopped pistachios (or any other favorites)

11 ingredients

13 steps

Ingredients

6 tablespoons unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 tablespoons all-purpose flour
1 teaspoon all-purpose flour
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch of coarse kosher salt
nonstick veggie cooking spray
1/4 cup chopped pistachios (or any other favorites)

Directions

1

Position rack in lowest third of oven; preheat to 350 degrees.
2

Butter 2 baking sheets.
3

Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
4

Whisk until smooth.
5

Add sugar and egg; whisk until smooth.
6

Add flour, both extracts, and salt; stir until almost blended.
7

Let batter stand for 10 minutes.
8

Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
9

Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
10

Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
11

Sprinkle chopped nuts over rounds.
12

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.
13

Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.