
Brownie Thins
A delicious international dish. Perfect for vegetarians.
Total Time
131 min
Serves
6
Rating
0.0 (0)
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- cut into pieces
- 2 ounces unsweetened chocolate
- chopped
- 1/2 cup sugar
- 1 large egg
- 3 tablespoons plus 1 teaspoon all purpose flour
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of coarse kosher salt
- Nonstick vegetable oil spray
- 1/4 cup chopped pistachios
Instructions
- 1
Position rack in lowest third of oven; preheat to 350°F.
- 2
Butter 2 baking sheets.
- 3
Place butter and chocolate in medium microwave-safe bowl.
- 4
Microwave on medium-high power until almost completely melted, about 1 minute.
- 5
Whisk until smooth.
- 6
Add sugar and egg; whisk until smooth, about 1 minute.
- 7
Add flour, both extracts, and salt; stir just to blend.
- 8
Let batter stand 10 minutes.
- 9
Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet).
- 10
Spray sheet of plastic wrap lightly with nonstick spray.
- 11
Place, sprayed side down, over cookies.
- 12
Using fingers, press each mound into 21/2- to 2 3/4-inch round.
- 13
Remove plastic wrap.
- 14
Sprinkle pistachios over rounds.
- 15
Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes.