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brownie flats
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Brownie Flats

Brownie Flats are thin, fudgy brownies topped with pecans or walnuts. The texture is firm and they are not over-the-top rich, so make sure to add the extra chocolate chips or chunks.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 36
Author Cookie Madness

Ingredients

  • 12 tablespoons unsalted butter
  • 5 oz good quality unsweetened chocolate chopped (I used Scharffen Berger unsweetened)
  • 2 teaspoons espresso powder or 1 teaspoon of coffee extract
  • 2 cups granulated sugar 380 grams
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large cold eggs 200 grams
  • 1 cup all-purpose flour 4.8 oz**
  • ¾ cup chopped semisweet chocolate chips or chunks don't omit
  • 1 cup chopped walnuts or pecans for top

Instructions

  • Preheat the oven to 375°F and have a rack in the center position.
  • Line a 15x10 inch metal pan with heavy duty foil and grease bottom only with about 1 tablespoon of the butter.
  • Melt the remaining 11 tablespoons butter and chopped chocolate together in a heat-proof bowl mixing bowl set over a pan of barely simmering water. Remove bowl from heat and stir until smooth, then stir in espresso powder (or extract) and sugar, vanilla and salt.
  • Crack the eggs into a separate bowl and whisk them until yellow. Very gradually stir the egg mixture into the chocolate. When eggs are incorporated, add the flour and stir until smooth. Make sure batter is cool, then stir in half the chocolate chips.
  • Pour the batter into the pan and use a rubber scraper to smooth it evenly all the way to the ends.
  • Sprinkle the nuts and remaining chocolate chips over the top and bake the brownies for 18-20 minutes or until the top appears set. Let cool at room temperature.
  • When pan is cool, cut the sheet of brownies into two or three large segments, wrap in plastic and put them in the freezer for an hour. This will help give you a cleaner cut. If you want to store them for a while, wrap very tightly and then put in a freezer bag.

Notes

I used a 4.8 ounce (weight!) cup of flour. Also, be careful not to overbake. In my oven these were most definitely done at 20 minutes. I actually baked them for 19 ½ minutes the second time.