Sheet Pan Brownie Thins Food

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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

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.

OUTRAGEOUS BROWNIES



Outrageous Brownies image

This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 20 large brownies

Number Of Ingredients 11

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Steps:

  • Preheat the oven to 350 degrees.
  • Butter and flour a 12 x 18 x 1-inch baking sheet.
  • Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  • In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
  • Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

NUTTY BROWNIE THINS



Nutty Brownie Thins image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons milled flaxseed
6 tablespoons water, at room temperature
3 ounces 70 percent dark chocolate, broken into pieces
1/3 cup coconut oil, plus more for greasing baking pan
1/3 cup whole hazelnuts, chopped
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 cup whole-wheat flour, plus a little more for lining baking pan.
1 teaspoon baking powder
2 ounces whole hazelnuts

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



Brownie Thins II image

Very thin, chocolately brownie! Makes a small pan of brownies and these are wonderful if you love brownies! You can also use margarine in place of butter but everything is better with butter. Also, I make this in a 9" round cake pan and just cut into wedges.

Provided by buzzsau

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

5 tablespoons butter or 5 tablespoons margarine
1/4 cup cocoa
1/2 cup sugar
1 large egg, beaten
1/4 cup flour
1/2 teaspoon vanilla
1/4 cup nuts, chopped
1 pinch salt
powdered sugar

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!

Nutrition Facts : Calories 228.8, Fat 13.8, SaturatedFat 6.7, Cholesterol 60.7, Sodium 144, Carbohydrate 24.2, Fiber 1.3, Sugar 17.1, Protein 3.3

SHEET PAN FUDGY BROWNIES



Sheet Pan Fudgy Brownies image

Soft and chewy brownies made in a sheet pan.

Provided by Elyse

Yield 24

Number Of Ingredients 8

4 eggs
1 1/2 cups unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 Tablespoon vanilla
2 cups butter (melted)
4 cups sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside.
  • In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
  • Add salt and baking powder and mix until combined.
  • Mix in vanilla.
  • Add melted butter and sugar and mix until well combined.
  • Mix in flour until well combined.
  • Spread in prepared baking sheet.
  • Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Servingsize 1 serving, Calories 8030 kcal, Fat 392 g, SaturatedFat 244 g, Cholesterol 977 mg, Sodium 6368 mg, Carbohydrate 1134 g, Sugar 811 g, Protein 84 mg

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  • You don't need any special equipment. Square baking pans and electric mixers, who needs 'em? Not someone making sheet-pan brownies! Heck, you don't even parchment paper to line your baking dish.
  • You can eat one for a modest treat (or two, or three...) These thin brownies are closer to the thickness of a cookie than a traditional brownie, which makes them satisfying but not overindulgent.
  • They are made with cocoa, not chocolate. Yeah, you read that right. These brownies pack in maximum chocolatey flavor without anyone having to melt a bunch of candy bars.
  • You can transform almost any brownie recipe into sheet-pan brownies. Sure, I'd rather you fall in love with my new recipe, but if you already have a go-to brownie favorite, try them thinner!
  • You can make them crispy... if you want to. I definitely prefer a chewy brownie, but some people go crazy for these these thin and crispy treats, and my recipe can yield similar results.
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