All crispy-edges, no special pan needed.
. He quotes Mark Bittman on the subject: "Cocoa achieves that better than melted chocolate because it’s a purer form of chocolate and adds no moisture." We tested my sheet-pan brownie recipe with chocolate vs. cocoa powder and liked the cocoa version better, so now I'm a believer, too. If you've got to have chocolate in your brownies, go with the mini chocolate chip add-in option instead of the nuts.4.
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! 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 Then watch them carefully—they'll take less time to bake than a thicker brownie.
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