Makes 4 dozen cookies.
The crispiest, leanest, most buttery, and most decadent wafer ever devised, these super-thin brownies are also easy to make. They mix up in minutes and bake in ten. They are very delicate and will not hold a shape when warm, so make sure they are cooled to room temperature before you cut them. And most important, do not grease the baking sheet. If you do, the batter will not spread and the cookies will separate into a sheet of fried crumbs as they bake.
1/2 pound (2 sticks) unsalted butter
1-1/3 cups (about one-third of a 1-pound box) brownie mix
2 large or extra-large eggs
2 cups (6 ounces) sliced almonds
Preheat the oven to 375 degrees. Melt the butter in a saucepan over medium heat or in a microwave-safe bowl at full power for 2 minutes. Stir in the brownie mix and eggs, mixing just enough to make a smooth batter. Spread the batter in an even, thin layer on an ungreased 12 x 17-inch rimmed sheet pan. Scatter the sliced almonds over the top as evenly as possible. Bake for 10 minutes, until the edges are crisp, the center is set, and the almonds are lightly toasted. Let cool on a rack for 20 minutes. Cut into 48 pieces; the pieces need not be regular. Remove with a small spatula to cool the rest of the way on a rack
Almost from Scratch
600 Recipes for the New Convenience Cuisine
by Andrew Schloss
Simon & Schuster
Recipe reprinted by permission.
This page created October 2003
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