I’m beginning to think that I should start doing ads for Bon Appetit. In addition to subscribing to their magazine, I receive many fun articles on food happenings. The other day I came across an article on BA’s brownie thins, and had to give them a try. Brownie thins have been the rage for a while now, but I’ve been resistant. I’m more of a chewy gooey brownie girl, as opposed to a hard crispy cracker-like brownie. What intrigued me about BA’s brownie thins was that their version was for thin and chewy brownies. I should have just made those. Curiosity got the best of me, and I cooked them a bit longer until they were thin and crunchy, and then broke them like bark.
It was a worthwhile experiment! This recipe was different for me because I make my brownies with chocolate instead of cocoa, but they were still good. I didn’t even mind the crunch. Since I didn’t have any nuts on hand, I added milk chocolate chips instead, and they were just fine. I liked these “bark” thins because they seemed more like a snack than a heavy brownie that you devour and feel slightly guilty about later. I could see turning these into ice cream sandwiches, or a pretty garnish for a hot fudge sundae, or even just a simple snack. I would like to make these again, but with my own brownie recipe to compare. I also think I may overload them with any fun add-on I can find.
BA’s Brownie Thins
- ½ cup (1 stick) unsalted butter, plus more for pan
- 1 ¼ cups sugar
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 1 cup finely chopped walnuts, (pecans, or mini chocolate chips)
Position a rack in center of oven; preheat to 325°F. Very generously butter an 18×13″ rimmed baking sheet (do not line with parchment).
Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30–40 strokes. Stir in nuts or chocolate chips.
Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4″ thick).
Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15–18 minutes.