Sheet Pan Brownie Thins Recipes

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NUTTY BROWNIE THINS



Nutty Brownie Thins image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons milled flaxseed
6 tablespoons water, at room temperature
3 ounces 70 percent dark chocolate, broken into pieces
1/3 cup coconut oil, plus more for greasing baking pan
1/3 cup whole hazelnuts, chopped
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 cup whole-wheat flour, plus a little more for lining baking pan.
1 teaspoon baking powder
2 ounces whole hazelnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the milled flaxseed and water and set aside.
  • On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
  • Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
  • Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
  • For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
  • Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.

EIGHT-FLAVOR SHEET PAN BROWNIE-COOKIE BARS



Eight-Flavor Sheet Pan Brownie-Cookie Bars image

If variety is the spice of life, this dessert, made with store-bought cake mix and cookie dough, offers plenty of delicious options.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 32 bars

Number Of Ingredients 19

Nonstick cooking spray, for the pan and parchment
One 16.5-ounce tube refrigerated chocolate chip cookie dough
One 22.25-ounce box brownie mix (plus required ingredients)
2 tablespoons peanut butter
8 chocolate sandwich cookies, such as Oreos
1 tablespoon dulce de leche
Coarse sea salt, for sprinkling
1/4 cup candy-coated chocolate candies, such as M&M's
1/4 cup crinkle-cut potato chips, crushed
6 small pretzels
1/4 cup bear-shaped graham cracker snacks, such as Teddy Grahams
1 tablespoon cream cheese, cut into small pieces
1/4 cup white chocolate chips
1/4 cup semisweet chocolate chips
2 tablespoons honey-roasted peanuts, crushed
1/4 cup vanilla frosting
2 tablespoons rainbow sprinkles
1/2 cup mini marshmallows
2 tablespoons freeze-dried raspberries, lightly crushed

Steps:

  • Preheat the oven to 325 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray and top with parchment, leaving a 1-inch overhang on each of the short sides. Spray the parchment with cooking spray.
  • Remove 1/4 cup of the cookie dough and reserve. Divide the remaining cookie dough into 3 equal portions. With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 8 even sections: 4 sections in the top row and 4 sections in the bottom row. Press one portion of the cookie dough into the top right section. Press a second portion of the dough into the section diagonally below and to the left of the first. Press the last portion of the dough into the bottom left corner.
  • Prepare the brownie batter according to the package directions. Divide the batter among the remaining 5 sections (about 1/2 cup batter per section).
  • Working from left to right on the top row, swirl 1 tablespoon of the peanut butter into the brownie batter in the top left corner. Press 6 of the chocolate sandwich cookies on top of the batter in the next section. Roll the reserved cookie dough into balls and arrange on top of each chocolate sandwich cookie and in the large diamond-shaped gaps between the cookies (do not place the balls too close to the edges of the section, or they may spread into the other sections). Swirl the dulce de leche into the batter in the next section and top with a sprinkle of coarse sea salt. Press the candy-coated chocolates into the cookie dough in the top right section.
  • Working from left to right on the bottom row, press the crushed potato chips into the cookie dough in the first section, then arrange the pretzels on top. Press the graham cracker bears into the brownie batter in the next section. Top the next cookie section with alternating rows of cream cheese bits and white chocolate chips. Last, sprinkle the semisweet chocolate chips on the final section of brownie batter.
  • Bake until the cookies are golden and the brownies are set, 25 to 30 minutes. Cool for 10 minutes in the pan on a rack.
  • Meanwhile, prepare the toppings: Microwave the remaining 1 tablespoon peanut butter in a small microwave-safe bowl until smooth and pourable, about 15 seconds. Crush the remaining 2 chocolate sandwich cookies. Transfer the frosting to a pastry bag.
  • Drizzle the warm peanut butter over the swirled peanut-butter brownie section and top with the crushed peanuts. Sprinkle the remaining crushed chocolate sandwich cookies over the section containing the whole cookies. Swirl the frosting over the candy-coated chocolate candy section and top with the rainbow sprinkles. Top the graham cracker bears with the mini marshmallows and toast with a small kitchen torch (or broil the marshmallows under a low broiler for about 1 minute). Last, sprinkle the freeze-dried raspberries over the chocolate chip brownie on the bottom right.
  • Lift the finished brownie-cookie bar out of the pan and remove the parchment paper. Slice vertically in 8 pieces and horizontally in 4 pieces to create multi-flavored pieces.

SHEET-PAN BROWNIE THINS



Sheet-Pan Brownie Thins image

These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick-perfect for parties, bake sales, or a sweet treat that doesn't feel over-indulgent.

Provided by Rhoda Boone

Categories     Small Plates     Brownie     Chocolate     Walnut     snack     Dessert     Quick & Easy     Pecan     Bake     Sheet Pan     Kid-Friendly

Yield Makes about 36

Number Of Ingredients 8

1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cold large eggs
1/2 cup all-purpose flour
1 cup finely chopped walnuts, pecans, or mini chocolate chips

Steps:

  • Position a rack in center of oven; preheat to 325°F. 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.
  • Do Ahead
  • Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

SHEET PAN BROWNIES



Sheet Pan Brownies image

These easy sheet pan brownies are so good you won't want to stop eating them! Sheet Pan Brownies are a fun twist on classic brownies!

Provided by Lisa

Categories     Dessert

Time 30m

Number Of Ingredients 9

4 oz unsweetened baking chocolate (broken into pieces)
¾ cups unsalted butter
1 cup all purpose
½ tsp baking powder
¼ tsp salt
2 cups sugar
4 eggs
1 tsp vanilla
1 cup chocolate mint candy* pieces chopped (optional)

Steps:

  • Preheat oven to 325°F and spray a large baking sheet or 13x18 baking sheet with edges with nonstick cooking spray (or line with parchment paper).
  • Over medium heat in a medium sized saucepan, melt butter and unsweetened chocolate. You want the mixture to melt completely and become smooth. ( You can also use a microwave- just heat for 30seconds, stir, repeat until melted and smooth)
  • While butter mixture is cooling, in a small bowl combine the flour, baking powder, and salt. Set aside.
  • In a stand mixer with the whisk attachments, whisk together the butter mixture (it's okay if it's still warand the sugar. Add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next Once the eggs are all added, mix in the vanilla.
  • By hand, with a large rubber spatula or mixing spoon, fold in the flour Folding in the flour will help the brownie batter keep the air in it.
  • Fold in candy pieces.
  • Pour into baking sheet and bake for 15-17 minutes or until a tooth pick comes out clean. If using a 9x13 you will cook them for 25-30 minutes.
  • Let cool for at least 30 minutes.*
  • Enjoy!

Nutrition Facts : Calories 220 kcal, Carbohydrate 28 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 42 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

SHEET PAN FUDGY CHOCOLATE BROWNIES



Sheet Pan Fudgy Chocolate Brownies image

Provided by Mel

Categories     Bars/Brownies

Time 45m

Number Of Ingredients 10

3 sticks salted butter ((24 tablespoons))
1 pound bittersweet or semisweet chocolate (chopped)
1/2 cups granulated sugar
1 cup light brown sugar
5 large eggs
1 1/2 tablespoons vanilla extract
1 1/3 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 to 2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.
  • In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.
  • Whisk in the eggs and vanilla, and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.
  • Spread the batter evenly in the prepared pan.
  • Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift up the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting and ultra-delicious, and don't get me started on how incredible these are straight from the freezer).

Nutrition Facts : ServingSize 1 Brownie, Calories 220 kcal, Carbohydrate 21 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 116 mg, Fiber 2 g, Sugar 15 g

SHEET PAN FUDGY BROWNIES



Sheet Pan Fudgy Brownies image

Soft and chewy brownies made in a sheet pan.

Provided by Elyse

Yield 24

Number Of Ingredients 8

4 eggs
1 1/2 cups unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 Tablespoon vanilla
2 cups butter (melted)
4 cups sugar
2 1/2 cups flour

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside.
  • In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
  • Add salt and baking powder and mix until combined.
  • Mix in vanilla.
  • Add melted butter and sugar and mix until well combined.
  • Mix in flour until well combined.
  • Spread in prepared baking sheet.
  • Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Servingsize 1 serving, Calories 8030 kcal, Fat 392 g, SaturatedFat 244 g, Cholesterol 977 mg, Sodium 6368 mg, Carbohydrate 1134 g, Sugar 811 g, Protein 84 mg

TEXAS SHEET CAKE BROWNIES RECIPE (FAMILY FAVORITE)



Texas Sheet Cake Brownies Recipe (Family Favorite) image

This recipe for Texas Sheet Cake Brownies has been in our family for years. Our grandma's simple recipe is the best one out there!

Provided by Camille Beckstrand

Categories     Dessert

Time 38m

Number Of Ingredients 15

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter
2 Tablespoons cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • In a large mixing bowl, combine the flour and the sugar.
  • In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  • Pour boiling mixture over the flour and sugar in the bowl.
  • Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
  • Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
  • Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
  • While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
  • Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
  • Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.

More about "sheet pan brownie thins recipes"

7 REASONS YOU'LL LOVE THESE THIN, CHEWY SHEET-PAN …
7-reasons-youll-love-these-thin-chewy-sheet-pan image

From epicurious.com
Author Rhoda Boone
Published 2017-05-17
Estimated Reading Time 4 mins
  • You don't need any special equipment. Square baking pans and electric mixers, who needs 'em? Not someone making sheet-pan brownies! Heck, you don't even parchment paper to line your baking dish.
  • You can eat one for a modest treat (or two, or three...) These thin brownies are closer to the thickness of a cookie than a traditional brownie, which makes them satisfying but not overindulgent.
  • They are made with cocoa, not chocolate. Yeah, you read that right. These brownies pack in maximum chocolatey flavor without anyone having to melt a bunch of candy bars.
  • You can transform almost any brownie recipe into sheet-pan brownies. Sure, I'd rather you fall in love with my new recipe, but if you already have a go-to brownie favorite, try them thinner!
  • You can make them crispy... if you want to. I definitely prefer a chewy brownie, but some people go crazy for these these thin and crispy treats, and my recipe can yield similar results.
  • They are guaranteed to win at bake sales (or book club, or birthday parties, or Tuesday afternoons...) These brownies make a big batch no matter how you slice them—I like to cut them into 36 pieces—so they are perfect for any occasion.
  • They freeze beautifully. Go ahead, bake a big batch. They'll keep in an airtight container at room temperature for up to 5 days, or freeze them for up to 6 months for a treat any time the mood strikes.


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Top Asked Questions

How do you make soft chewy Brownies in a sheet pan?
Soft and chewy brownies made in a sheet pan. Spray a half baking sheet (18 x 13 x 1 inch) with nonstick cooking spray; set aside. In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
What size baking pan do I need to make Brownies?
We tested several traditional brownie recipes that called for 8x8" baking pans and they all worked. Just grease a 18x13" rimmed baking sheet with a generous amount of butter and spread the batter into a thin, even layer (if your recipe calls for mix-ins be sure they're finely chopped so you can still spread the batter thin.)
How do you make brownie mix?
In a separate bowl, mix together flour, baking soda and salt. Stir flour mixture into butter mixture. Fold in chocolate chips. Spread brownie mixture in prepared pan and bake for 25-30 minutes. Allow to cool.
What are thin brownies and how are they made?
These thin brownies are closer to the thickness of a cookie than a traditional brownie, which makes them satisfying but not overindulgent. They're also a perfect special sweet for kids if you're trying to limit their sugar and caffeine intake (or your own). 3. They are made with cocoa, not chocolate Yeah, you read that right.

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