Brownie Buttons

Wow – I didn’t realize so much time has passed since I last posted a recipe!

Here we are with another one bowl wonder – this time from everyone’s favorite baker, Dorie Greenspan. In case you’ve been living under a cyberspace rock lately, these brownies were just covered by 300+ bakers for Tuesdays with Dorie group.

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Easy to make, with a  wonderfully mild chocolate flavor. These are great – cute, perfectly sized, and will definitely be making an appearance for a friend’s upcoming birthday party. She wants a dessert table with an array of sweets, and I think these will be just right for a group of 50 7th graders.  I’m still on the fence as to whether or not they should be iced. The original recipe calls for a white chocolate dip (doesn’t that sound fun?), but maybe a pretty rosette of ganache would be nice too.

One note: since these are so small, you really need to watch the time. They go from done to overdone in the blink of an eye.

So don’t blink!

Brownie Buttons – adapted from Dorie Greenspan

1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
1/2 stick (4 teaspoons) unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg

Center a rack in the oven and preheat the oven to 350 degrees F. Line a miniature muffin pan with paper liners and 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. When the mixture is smooth, remove from the heat and cool for a minute or two.
Stir in the vanilla, egg and the zest, if you’re using it, 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 12 of the muffin cups, using about a teaspoon and a half of batter to fill each cup three-quarters full.
Bake for 14 to 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 thoughts on “Brownie Buttons

  1. Wow, yours look fabulously fudgy! Mine, I think, were a little overbaked (I blinked), but I made the best of it. Go with a ganache. I (but it’s personal) don’t care for the white chocolate. What kind of pan did you use and how did you get them out so nicely?

  2. Oh my I just found this blog and I’m so glad I did! Brownies are one of my ultimate favorite desserts and I can’t believe you have a blog devoted to them! Scrolling through the pictures made my mouth water! Great posts!!!

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