Tuesday, August 11, 2009

Festive Brownie Buttons

This week's choice was chosen by Jayma of Two Scientist Experiment in the Kitchen. She chose Brownie Buttons, which are my favorite go to desserts on my small pastry tray assortments. I choose to frost them with a Semi-Sweet Chocolate Glaze instead of the white, that Dorie suggests. They just look so chocolaty good that way!

These are super easy to make. And if you have a small scoop like me, and mini muffin pans that come in the 2 dozen size......you could triple this recipe and have lots to serve at you parties!

So, give them a try. You will find Dorie's recipe on pages 106-107 in her book "Baking from My Home to Yours". This is a must have book. And when you get it you can join in on Tuesday's fun with the rest of us!

Brownie Buttons
from “Baking, from my Home to Yours” By Dorie Greenspan

Grated Zest of 1/2 Orange
1 teaspoon Sugar
1/4 Cup plus 2 Tablespoons Flour
Pinch of Salt
1/2 Stick (4 Tablespoons) Unsalted Butter, Cut into 4 Pieces
2 1/2 Ounces Bittersweet Chocolate, Coarsely Chopped
1/3 Cup (Packed) Brown Sugar1/2 teaspoon Pure Vanilla Extract
1 Large Egg

For the optional Glaze:2 Ounces Semi Sweet Chocolate, Finely Chopped

**Center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

**If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend: set aside.
**Whisk together the flour and salt.

**Melt the butter, chocolate, and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so that nothing overheats or burns. When the mixture is smooth, remove from the heat and cool for a minute or two.

** Stir the vanilla, egg and the zest into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.

**Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup 3/4 full. Put 1 teaspoon of water in each empty cup.

**Bake for 14-16 minutes, or until the tops of the buttons 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.

9 Others Say::

Anonymous said...

Holy cow, that chocolate glaze looks fantastic! They look like chocolate mushrooms! =)

Anonymous said...

They look so good with the chocolate glaze!

suburbangrandma said...

OMG.....I was ready to grab some through the back of my monitor....lol...these are perfect for parties, or for little fingers of grandchildren. I already forwarded this recipe to my collection and to my daughter.
Thank you.

Romaine said...

I love the chocolate idea. Very festive look!

isa said...

They look beautiful!
Love the chocolate glaze!

Shelby said...

The chocolate glaze looks so much better than my white chocolate one! Yours look like they turned out fantastic!

Anonymous said...

Your shiny chocolate glaze looks perfect on these little brownie buttons and the sprinkles add a great touch as well. Very nice!

Jodie said...

Those are adorable!

TeaLady said...

Look good with the chocolate glaze.