Finally, a recipe that discards all that extra fatty padding and leaves you with just the thin, ever-so-subtle crisp of brownie tops. Full-sized brownies have their place, don't get me wrong, but this recipe comes together in a snap, supplies just the right amount of chocolate pleasure, and doesn't leave you with a full pan of thunder thighs waiting to happen.
(c/o Bon Appetit -- makes 6 petite thins)
1/2 oz unsweetened chocolate, chopped
1 1/2 Tbsp butter
2 Tbsp sugar
1 Tbsp egg (or substitute is fine here)
3 tsp flour
dash of vanilla extract and a pinch of salt
2 Tbsp chopped nuts
- Preheat oven to 350º. In a medium bowl, melt chocolate and butter together in the microwave. Start with 30 seconds, then go 15 at a time until you can stir it smooth.
- Whisk in sugar and egg until smooth, about 1 minute. Add flour, extracts, and salt. Stir just to blend.
- Let batter hang out for 10 minutes.
- On a pan with parchment paper or a silpat, scoop out rounded teaspoons (that's right, a teaspoon) of dough a few inches apart. Using a piece of plastic wrap, sprayed with cooking oil if you like, press dough lumps down to flatten them a little. Sprinkle with nuts.
- Bake for 7 minutes. Cool for 2. Eat them all at once.