Almond Brownie Thins Recipes

BEST FUDGY ALMOND FLOUR BROWNIES

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
• In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your softened butter, sweetener, eggs, cocoa powder, and vanilla extract, until combined.
• Gently add in your dry ingredients and mix until fully incorporated. If using chocolate chips, fold them through at the end.
• Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.

ALMOND THINS

Steps:

• Preheat oven to 325 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
• Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
• Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
• Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

BROWNIE THINS

Steps:

• Position rack in lowest third of oven; preheat to 350 degrees.
• Butter 2 baking sheets.
• Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
• Whisk until smooth.
• Add sugar and egg; whisk until smooth.
• Add flour, both extracts, and salt; stir until almost blended.
• Let batter stand for 10 minutes.
• Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
• Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
• Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
• Sprinkle chopped nuts over rounds.
• 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.
• Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.