Sheet-Pan Brownie Thins

• 1/2 cup (1 stick) unsalted butter, plus more for pan
• 1 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 2 cold large eggs
• 1/2 cup all-purpose flour
• 1 cup finely chopped walnuts, pecans, or mini chocolate chips

1. Position a rack in center of oven; preheat to 325u0b0F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
2. Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
3. Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
4. Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
5. Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
6. Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

unsalted butter, sugar, cocoa, vanilla, kosher salt, cold large, allpurpose, walnuts

Taken from www.epicurious.com/recipes/food/views/sheet-pan-brownie-thins (may not work)