WIRE RACK SET IN A RIMMED BAKING SHEET RECIPES

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• 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.
• 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).
• 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.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.

Steps:

• Place a rack in middle of oven; preheat to 325°. Line cups of muffin pan. Toast 1 cup raw walnuts or pecans in a single layer on a small rimmed baking sheet until golden brown or slightly darkened in color and fragrant, 6–10 minutes (walnuts will take less time than pecans). Let cool slightly, then coarsely chop; set aside. Increase oven temperature to 400°.
• Whisk 1 cup (125 g) all-purpose flour, ½ cup (70 g) whole wheat flour, 2 tsp. baking powder, ¼ tsp. baking soda, 1½ tsp. ground cinnamon, ¾ tsp. ground ginger, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
• Whisk 2 large eggs, 1 cup unsweetened applesauce, ⅔ cup (packed; 133 g) light brown sugar, ½ cup vegetable oil, and 1 tsp. finely grated orange zest in a medium bowl until well combined. Scrape into dry ingredients and fold in with a rubber spatula until almost combined and only a few streaks of flour remain. Add 2 medium carrots (about 5 oz.), grated on the large holes of a box grater (about 1½ cups), ½ cup golden raisins, and reserved nuts and gently fold into batter until just incorporated (be careful not to overmix).
• Divide batter evenly among muffin cups, filling almost to the brim. Top muffins with hemp seeds, chia seeds, flaxseed, and/or sesame seeds if desired.
• Bake muffins until tops are puffed and golden brown and a tester inserted into the centers comes out clean, 18–22 minutes. Transfer pan to a wire rack and let muffins cool 5 minutes in pan. Turn out muffins onto rack and let cool completely. Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.