You know how sometimes you are looking for something and you don’t see it even though it’s right in front of your nose? This was the case for me with these brownie buttons. I had some time to kill before dinner and wanted to make a simple brownie recipe. I went looking online and went over to Seasaltwithfood’s website. I know Angie had a brownie pop recipe in there. I found it and what do you know, her recipe was adapted from Dorie Greenspan’s Baking from My Home to Yours and that book is just sitting on my kitchen counter!
I made Dorie’s Brownie Buttons and they were great little bites for dessert. Best of all, they were quick to make, if you don’t count the glazing. I dressed them with a bittersweet chocolate glaze instead of white chocolate and put sprinkles on them to make my boys and I happy.
In Dorie’s recipe, she said adding grated orange zest is optional but if you love the combination of orange and chocolate, add them. It’s really good!
(Adapted from Dorie Greenspan – Baking from my home to yours)
Grated zest of 1/2 orange
1 teaspoon sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
2 1/2 oz bittersweet chocolate, coarsely chopped
1/4 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg
2 oz bittersweet chocolate, melted in a small heatproof bowl set over a saucepan of simmering water.
1. Preheat the oven to 350˚F. Lightly butter a 24-cup miniature muffin pan and place it on a baking sheet.
2. If you’re using the orange zest, combine the orange zest with sugar in a small bowl, rubbing them between your fingers to blend. In a medium bowl, whisk together the flour and salt.
3. Melt the butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently with a heatproof spatula. When the mixture is smooth, remove from the heat and cool for a minute or two.
4. Stir in the vanilla, egg and the zest into the chocolate mixture. Stir until well blended. Add the flour and stir only until it is incorporated. The batter should be smooth and glossy.
5. Spoon the batter into 16 of the muffin cups, filling them three-quarters full. Put 1 teaspoon of water in each empty cup.
6. Bake for 14 to 16 minutes, or until the tops of the brownie spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.
7. If glazing, dip the tops of the buttons into the melted chocolate, twirling the buttons to coat. Refrigerate the buttons for 15 minutes to set the glaze.