Prep 10 mins
Cook 10 mins
These paper thin cookie cakes redefine what a brownie can be. They are not too sweet, and very chocolaty, with a bit of a spice kick to them. These are definitely an adult treat, great with coffee or a cup of tea. Remember, do not grease or butter the baking pan, as the proportion of butter to flour is so delicately balanced, that added fat on the pan can cause the batter to split; besides, these cookies never stick! These are worth making.
- Set oven to 375°F.
- Prepare an ungreased non-stick 10x15-inch jellyroll pan.
- In a large saucepan over medium heat, melt the butter.
- Add in the chocolate, ginger, cinnamon and black pepper.
- Remove from the heat, and stir until the chocolate has melted.
- Stir in the sugar, vanilla and egg until smooth.
- Stir in the flour; beat well.
- Pour, and scape the batter into an UNGREASED prepared jellyroll pan, and tilt the pan back and forth, allowing the batter to flow into a thin even layer across the pan.
- Scatter the ground nuts evenly over the top.
- Bake for 10 minutes, or until the layer is JUST set.
- Remove from the oven; cool on a rack for 20 minutes.
- Cut or break into 2 dozen rough-shaped pieces (as you would the same for nut brittle).
These come out great using Splenda and I used a mix of pistachio, macadamia, and pecans for the nuts. Yum!
I think I over baked these or something since they stuck to the pan horriably and were like brownie rocks lol! I will try these again and maybe only bake for 15 minutes.
Quite nice...a little bit different than the norm...nice bite of spice...I liked them a lot!!! Could not be easier to make! :) The flavor is outstanding!!! These were a perfect treat with my tea - THANKS !!