Brownie Thins

This recipe is from Epicurious.. brownies made in a sheet pan..they are thin & full of flavour!

I have had this recipe for awhile now & finally decided to make this. I loved this recipe! Perfect for a crowd…perfect for a small snack… I took these brownies to the office pot-luck last week & everyone really enjoyed them.

The recipe is simple & quick. You need a rimmed baking sheet. The batter is spread in the baking sheet .. about 1/4 inch thick…the brownies puff up while baking. You can put nuts in them or mini chocolate chips…I used some walnuts. They back for only 15-18 minutes… I think I baked mine for 20 minutes as I like a crispy edge but they only have to bake until a cake tester comes out with moist crumbs on it

Here is the recipe from Epicurious   Sheet Pan Brownies


1/2 cup butter, unsalted if you have & you will need more butter to grease the baking sheet

1 1/4 cups sugar

3/4 cup cocoa powder *** sift the cocoa powder through a fine mesh strainer…I find that there are always lumps in the cocoa & it is easier to use if lump free

3/4 tsp vanilla extract

1/4 tsp salt..if you don’t use salted butter

2 large eggs…the recipe says they should be cold eggs

1/2 cup flour

1 cup finely chopped walnuts or pecans or mini chocolate chips



Preheat oven 325f

18″ x 13′ rimmed baking sheet

  1. Grease the baking sheet with butter & set aside
  2. Melt 1/2 cup of butter in a bowl in the microwave or in a double boiler  Set aside
  3. In a bowl, mix the sugar, cocoa powder, & salt if using. Whisk together  Pour the melted butter over the sugar mixture..add the vanilla & eggs. Mix well until the batter is thick & shiny
  4. Add the flour, mix until well incorporated & then the recipe says to beat for 30-40 strokes…
  5. Stir in the nuts or chocolate chips
  6. Now you will put the batter into the baking sheet…I used a spoon & put dollars of the brownie batter all over the sheet pan… I think this makes it easy to spread out evenly….
  7. Spread the batter evenly in the baking sheet & to the edges of the baking sheet & into the corners with a spatula..I used a small offset spatula
  8. Bake in the preheated oven for 15-18 minutes… you want a tester to have some moist crumbs on it
  9. Cool the pan on a wire rack
  10. Cut in to squares & I used a spatula to lift them off the baking sheet

Can stay for 5 days & these freeze well





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