Brownie Thins

I pulled this from a Real Simple magazine and included them in the goodie bags I put together every year for friends and family. It got rave reviews so I thought I would share. You get to eat a brownie without all the guilt. Feel free to sprinkle the tops with any of your favorite nuts . These cookies can be made up to 5 days ahead...just make sure they are stored in an airtight container and kept at a steady room temperature.

• Ready In: 34 mins
• Yields: 24 cookies

Ingredients

• 6  tablespoons unsalted butter, cut into pieces
• 2  ounces  unsweetened chocolate, chopped
• 1⁄2 cup sugar
• 1  large egg
• 3  tablespoons all-purpose flour
• 1  teaspoon all-purpose flour
• 1⁄4 teaspoon vanilla extract
• 1⁄4 teaspoon  almond extract
• 1  pinch  of coarse kosher salt
•  nonstick veggie  cooking spray
• 1⁄4 cup  chopped pistachios (or any other favorites)

Directions

1. Position rack in lowest third of oven; preheat to 350 degrees.
2. Butter 2 baking sheets.
3. Place butter and chocolate in microwave safe bowl and microwave on med-high until almost melted (I use 30 sec intervals).
4. Whisk until smooth.
5. Add sugar and egg; whisk until smooth.
6. Add flour, both extracts, and salt; stir until almost blended.
7. Let batter stand for 10 minutes.
8. Scoop rounded teaspoonfuls of batter on to prepared sheets, spacing apart to allow 12 per sheet.
9. Spray sheet of wax/parchment paper with cooking spray and place sprayed side down over the cookies.
10. Press each mound to 2 1/2 - 2 3/4 inches round; remove wax/parchment paper.
11. Sprinkle chopped nuts over rounds.
12. Bake cookies one sheet at a time for approximately 7 minutes. The cookies are ready when the edges turn darker and the center is firm.
13. Cool on sheet for 2 minutes; transfer cookies to rack to cool completely.