Sheet-Pan Brownie Thins

1. 1

   ["Position a rack in center of oven; preheat to 325u00b0F. Very generously butter an 18x13"" 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.", "Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.", "Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months."]

* Per serving · 4 servings · Values may vary.

No additional tips available.