SHEET-PAN BROWNIE THINS
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
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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