Recipe by Kittencal@recipezazz
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.
- 1⁄2 cup butter (unsalted preferred)
- 1 ounce unsweetened chocolate, broken in pieces
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon black pepper
- 10 tablespoons sugar
- 2 teaspoons vanilla
- 1 egg
- 1⁄3 cup flour
- 1⁄2 cup ground pecans or 1⁄2 cup walnuts or 1⁄2 cup almonds
Directions See How It's Made
- 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).