Recipe: Super-Thin Chocolate Brownies
These intensely fudgy brownies may be thin in stature, but they’re hefty in rich, chocolate flavor. This sheet pan-sized batch is great for feeding a crowd. (Pro tip: Freeze the pan before cutting the brownies into slices for perfectly clean edges.)
These thin brownies are delicious on their own, but achieve new levels of amazingness when acting as bookends for the best ice cream sandwiches you’ll ever have (choose a light, springy flavor, like strawberry or rhubarb, to offset the dense chocolate).
I always love making brownies because they’re easy to make and don’t usually require any electric mixers, and this recipe didn’t disappoint. After cutting up the brownies on the sheet pan, we just dropped scoops of strawberry ice cream right on top, handed out spoons, and dug in. It was the most fun I’ve ever had eating brownies.
– Christine, April 2015
Super-Thin Chocolate Brownies
Makes35 to 40 brownies
Nonstick cooking spray
- 1/2 pound
(2 sticks) unsalted butter
- 9 ounces
bittersweet chocolate, finely chopped, or 1 1/2 cups bittersweet or dark chocolate chips
- 1 1/2 cups
- 1 tablespoon
pure vanilla extract
- 1 tablespoon
instant espresso powder (optional but recommended)
- 1 teaspoon
- 1 cup
Preheat the oven to 325°F with a rack in the center position. Mist an 18x13-inch sheet pan with cooking spray, line it with parchment paper, then mist the parchment, too.
Melt the butter in a small saucepan over low heat. (Alternatively, microwave it in a heatproof bowl on medium power in 30-second intervals until melted.)
While the butter is melting, place the chocolate in a large heatproof bowl. Immediately pour the hot butter over the chocolate. Let them sit until the chocolate melts a bit, about 1 minute, then use a spoon or rubber spatula to stir them together until smooth.
Add the sugar to the chocolate mixture and whisk to combine (it will look a bit grainy). Whisk in the eggs, one at a time, then the vanilla. Gently whisk in the espresso powder, if using. Gently whisk in the salt and flour until just incorporated.
Dump the batter into the prepared pan and spread it evenly to the corners with a butter knife or offset spatula.
Bake the brownies until the top looks light and crackly and a skewer inserted into the center comes out with just a few moist crumbs, about 18 minutes.
Let the brownies cool, then freeze for one hour before slicing and serving.
The brownies will keep, tightly wrapped in plastic or aluminum foil, at room temperature for 4 to 5 days (they’ll last a few months if frozen).
Recipe Variation: Brownie Ice Cream Sandwiches
These can’t be beat. Once you’ve sliced the brownies, make sandwiches with your favorite ice cream, then wrap them individually in parchment paper before storing them in heavy-duty zip-top bags in the freezer; they’ll keep for a few months. Flavor-wise, it’s really hard to go wrong, but here are some of my favorite combos:
- Coffee ice cream. I go Häagen-Dazs. Classy and adult.
- Strawberry ice cream (again Häagen-Dazs) is playful and sweet paired with the deep chocolate brownies.
- Mint chocolate chip is refreshing and cool. I love Three Twins’ version.
- Chocolate chip cookie dough just makes everyone happy. For this, I’ve got to go with my friends Ben & Jerry.
Reprinted from Sheet Pan Suppers. Copyright © 2014 by Molly Gilbert. Published by Workman Publishing Company.
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