Serves: 5
Total Calories: 385
Yield: 5 dozen
Melt butter and chocolate over low heat in a heavy saucepan. Stir until smooth. Add instant coffee and stir to dissolve. Remove from heat and stir in sugar, then egg and vanilla. Mix thoroughly. Add salt and flour; mix until smooth. Pour into a greased 15x10-inch jellyroll pan and spread evenly. Sprinkle with nuts. Bake in a 375° oven on center rack exactly 15 minutes, reversing position of pan once during baking to insure even browning. Remove from oven and without waiting, cut carefully with a sharp knife. Immediately, before cookies cool and harden, remove them with a wide spatula. Cool on rack. Store in airtight container.
This Brownie Crisps recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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