These paper-thin cookie-cakes redefine what a brownie can be. You will not not need to grease the pan for these brownies The amount of butter to flour is so balanced that added fat on the pan can cause the batter to split.

Makes 24 servings.

1/4 pound (1 stick) unsalted butter
1 ounce unsweetened chocolate, broken in half
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 egg
1/3 cup all-purpose flour
1/2 cup ground pecans, almonds or walnuts

Preheat oven to 375 degrees F.

In a large saucepan over medium heat, melt the butter. Add the chocolate, ginger, cinnamon and black pepper. Remove from the heat and stir until the chocolate is melted.

Stir in the sugar, vanilla extract and egg until smooth. Stir in the flour and beat well. Pour and scrape the batter into a 10 x 15 x 1-inch jellyroll pan and tilt the pan back and forth, allowing the batter to flow into a thin, even layer across the pan. Scatter the ground nuts evenly over the top. Bake for 10 minutes, or until the cake is just set. Remove from the oven and cool on a rack for 20 minutes.

Cut or break into 2 dozen rough-shaped pieces, as you would a nut brittle.