Brownie Thins

Vegetarian
Brownie Thins
45 min.
24
67kcal

Suggestions


Indulge your sweet tooth with these delightful Brownie Thins, a perfect treat for any dessert lover! With their rich chocolate flavor and a satisfying crunch, these cookies are sure to impress your family and friends. What makes them even more appealing is that they are vegetarian, making them a great option for gatherings where dietary preferences vary.

Ready in just 45 minutes, these Brownie Thins are not only quick to prepare but also yield 24 delicious servings, each with only 67 calories. This means you can enjoy a guilt-free dessert that doesn’t compromise on taste. The combination of unsweetened chocolate and a hint of almond and vanilla extracts creates a mouthwatering flavor profile that will have everyone coming back for more.

The addition of chopped pistachios adds a delightful crunch and a pop of color, making these cookies as visually appealing as they are tasty. Whether you’re hosting a party, looking for a sweet snack, or simply want to treat yourself, these Brownie Thins are the perfect solution. Plus, they can be made ahead of time and stored at room temperature, making them a convenient option for busy days.

So, gather your ingredients and get ready to whip up a batch of these irresistible Brownie Thins that are sure to become a favorite in your dessert repertoire!

Ingredients

  • tablespoons flour 
  • 0.3 teaspoon almond extract 
  • pinch kosher salt 
  • large eggs 
  • 0.3 cup pistachios chopped
  • 0.5 cup sugar 
  • tablespoons butter unsalted cut into pieces ()
  • ounces baker's chocolate unsweetened chopped
  • 0.3 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • plastic wrap
  • microwave

Directions

  1. Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets.
  2. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute.
  3. Whisk until smooth.
  4. Add sugar and egg; whisk until smooth, about 1 minute.
  5. Add flour, both extracts, and salt; stir just to blend.
  6. Let batter stand 10 minutes.
  7. Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray.
  8. Place, sprayed side down, over cookies. Using fingers, press each mound into 21/2- to 2 3/4-inch round.
  9. Remove plastic wrap.
  10. Sprinkle pistachios over rounds.
  11. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes.
  12. Transfer cookies to rack; cool completely. DO AHEAD: Can be made 5 days ahead. Store airtight at room temperature.

Nutrition Facts

Calories67kcal
Protein5.33%
Fat61.38%
Carbs33.29%

Properties

Glycemic Index
6.8
Glycemic Load
3.47
Inflammation Score
-1
Nutrition Score
1.6073913172535%

Flavonoids

Cyanidin
0.09mg
Catechin
1.57mg
Epigallocatechin
0.03mg
Epicatechin
3.36mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:66.8kcal
3.34%
Fat:4.88g
7.5%
Saturated Fat:2.7g
16.88%
Carbohydrates:5.95g
1.98%
Net Carbohydrates:5.4g
1.96%
Sugar:4.3g
4.78%
Cholesterol:15.27mg
5.09%
Sodium:5.61mg
0.24%
Alcohol:0.03g
100%
Alcohol %:0.25%
100%
Protein:0.95g
1.91%
Manganese:0.12mg
6.06%
Copper:0.1mg
4.84%
Iron:0.54mg
3.02%
Magnesium:9.81mg
2.45%
Fiber:0.55g
2.2%
Phosphorus:21.71mg
2.17%
Vitamin A:104.03IU
2.08%
Zinc:0.29mg
1.95%
Selenium:1.3µg
1.85%
Vitamin B1:0.02mg
1.53%
Vitamin B6:0.03mg
1.32%
Vitamin B2:0.02mg
1.21%
Potassium:37.67mg
1.08%
Folate:4.11µg
1.03%
Source:Epicurious
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