You need some chocolate. You want a cookie. Maybe not too sweet, just some good, deep chocolate flavor. What? You’re out of cookies? How about a brownie? Yeah--that’ll do! Oh. Nope, fresh out of brownies. What do you do? You make these brownie crisps. You can have these in the oven in five minutes. I’ll bet you even have everything on hand! Brownie Crisps are a dark chocolaty brownie condensed into an ultra thin, crispy cookie. They’re also fast and easy. Instant gratification. Well, they do have to bake, so--roughly twenty minute gratification.
I made two batches in no time at all the other day. One with pecans, too. But I didn’t press the nuts into the batter, and they didn’t stick. Nothing like picking up a nut topped cookie, just to have the nuts roll off! Well, it was kind of funny, looking back. Rolling nuts, ha. So the moral here--if you’re adding nuts to these, press them in and hope that they stick! If they don’t, rescue them. You’ll at least have some toasted nuts to use in another recipe. Positive outlook, right?
They’re also perfect for ice cream sandwiches! When cutting the crisps after baking, I used a square biscuit cutter. They immediately struck me as the perfect size for an ice cream sandwich. They were!
I’m eating the last ice cream sandwich right now. I hid it in the back of the freezer. Shhhh. Don’t look at me like that. The kids had their share. You’d do it, too! Ha! The espresso powder in the crisps makes these a grown up friendly ice cream sandwich, as well. They’re not overly sweet, which is rather nice. They also don’t get soggy and stick to your fingers like store bought ice cream sandwiches. So no messy finger licking.
If you decide not to make these ice cream sandwiches with them, that’s ok, too. They’re addictive cookies!
I made a couple of changes in the recipe: I used less butter (6 tbsp instead of 8), and I added a bit more chocolate (1 1/2 oz instead of just 1 oz).
Adapted from Boston Tea Parties
6 tbsp butter
1 1/2 oz unsweetened chocolate
1 tsp instant espresso powder (or instant coffee)
1/2 cup sugar
1/4 tsp vanilla
1/4 tsp salt
1/4 cup flour
1/2 cup finely chopped nuts (optional)
Heat oven to 375 degrees.
Melt the butter and chocolate in the microwave for about 45 seconds and then check. Give it a bit more time, then stir--it should all melt together by then. If not, give it about 15 more seconds at a time till all melty. Or you could do this over low heat in a saucepan.
Stir until smooth, then add the espresso powder and stir to dissolve. Stir in sugar, then the egg and vanilla. Mix well. Add the salt and flour next, then mix until smooth.
Line a 15x10 inch rimmed baking sheet with parchment paper. Spread the batter on the parchment using a rubber spatula. If you're going with nuts, add them now and press them lightly into the batter.
Bake for 15 minutes. When done baking, remove the pan from the oven and cut the cookies immediately. I used a square biscuit cutter, but you can use whatever you want. Use any shape cookie cutter you like. Set them on a rack right away to finish cooling. Store in an airtight container. I got about 16 per batch, but I cut them about 4 inches square. You’ll get more, of course, if you cut them smaller.
To make ice cream sandwiches, just use your favorite ice cream. I used the same biscuit cutter to cut squares of strawberry ice cream. Wrap them in plastic wrap and store in the freezer.