PENDING: Brownie Thins

Pending recipes are those that I think look interesting yet I have not made. I will report back once I've made them. This recipe caught my eye because I really love the crispy edges on brownies. The description of this recipe says that it "tastes like the top of a brownie".

Brownie Thins

6 Tbsp unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1/2 cup sugar
1 large egg
3 Tbsp plus 1 tsp all purpose flour
1/4 tsp vanilla extract
1/4 tsp almond extract
Pinch of coarse kosher salt

Position rack in the lowest third of oven; preheat to 350 degrees. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg' whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter sit 10 minutes.

Scoop rounded tsp of batter onto prepared baking sheets, spacing apart (12 per sheet). Press each mound into 2 1/2 inch round (oil fingers first). Bake cookies one sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack to cool completely.