It's been a year of Baking With Dorie. And what fun it has been: to get to know everyone in our small group & to bake through this wonderful book that I can't praise enough for the simplicity of its' recipes. It is absolutely, hands down, the best baking book I have ever used. Whether you are an amateur or a seasoned baker, this book is for you & I think everyone should own a copy!
These Brownie Buttons are, in Dorie's words, sensational. Fudgy yet light as air. Perfect for an any-time snack or a kids' party. I made mine with whole-wheat flour today:
Grated zest of 1/2 orange (optional)
1 tsp sugar (optional)
1/4 cup plus 2 tbsp all purpose flour
pinch of salt
1/2 stick butter, cut into 4 pieces
2.5 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 tsp pure vanilla extract
1 large egg
For the glaze:
2 ounces white chocolate, finely chopped
Center a rack in the oven and preheat the oven to 350 degrees F.
Lightly butter two mini-muffin pans, each with a dozen cups, and place them on a baking sheet.
If you are using the zest, combine the zest and sugar in a small bowl rubbing them between your fingertips to blend; set aside. Whisk together salt and flour.
Melt the butter, chocolate and brown sugar in a medium-sized heavy bottomed saucepan over very low heat, stirring frequently with a heatproof spatula and keeping an eye on the pan so 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 zest into the chocolate mixture. When the mixture is well-blended, add the flour and stir only till it is incorporated. You should have a smooth, glossy batter.
Spoon batter into 16 muffin cups, using about a teaspoon of batter to fill each cup 3/4 full. Put 1 tsp of water in each empty cup.
Bake for 14-16 minutes, or until the tops of the buttons spring back when touched. Transfer pans to racks to cool for 3 minutes before releasing the buttons. Cool to room temperature.
To make the glaze: Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don't leave the chocolate for even a minute. As soon as it is smooth, remove from heat.
One by one dip the tops of the buttons in the chocolate, twirling the buttons so that you get a little swirl. Refrigerate 15 mins to set the glaze.
Happy 1st Anniversary to all my fellow bakers! Thanks for being part of BWD this past year.
Please check out the blogroll here to see everyone else's take on these adorable brownie buttons. Next up we're baking Honey Nut Scones. If you'd like to be part of our baking challenge, please drop me an email at needfulthings at ymail dot com. We'd love to have you bake along with us!