Sheet Pan Brownie Thins Recipes

SHEET PAN BROWNIES

Steps:

• Preheat oven to 325°F and spray a large baking sheet or 13x18 baking sheet with edges with nonstick cooking spray (or line with parchment paper).
• Over medium heat in a medium sized saucepan, melt butter and unsweetened chocolate. You want the mixture to melt completely and become smooth. ( You can also use a microwave- just heat for 30seconds, stir, repeat until melted and smooth)
• While butter mixture is cooling, in a small bowl combine the flour, baking powder, and salt. Set aside.
• In a stand mixer with the whisk attachments, whisk together the butter mixture (it's okay if it's still warand the sugar. Add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next Once the eggs are all added, mix in the vanilla.
• By hand, with a large rubber spatula or mixing spoon, fold in the flour Folding in the flour will help the brownie batter keep the air in it.
• Fold in candy pieces.
• Pour into baking sheet and bake for 15-17 minutes or until a tooth pick comes out clean. If using a 9x13 you will cook them for 25-30 minutes.
• Let cool for at least 30 minutes.*
• Enjoy!

BROWNIE CRISP

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine sugar, butter, vanilla extract, and espresso powder together in a bowl; beat in egg whites. Stir flour, cocoa powder, baking soda, and salt together in a bowl. Mix flour mixture into egg mixture until batter is combined. Spread batter as thin as a slice of American cheese onto the baking sheet.
• Bake in the preheated oven until batter is nearly cooked through, about 20 minutes. Remove from the oven; cut a shallow square pattern into the batter with a sharp knife. Place back into the oven; bake until batter is crisp, about 5 minutes.
• Cool in the pan for 5 minutes before transferring to a wire rack to cool completely; break into squares.