TWD: Brownie Buttons

This week, Jayma of Two Scientists Experimenting in the Kitchen selected Brownie Buttons pages 106 and 107.

Making these was easier and just as quick as using a box of brownie mix. I made the whole recipe using one fork and a Pyrex measuring cup. (I cheated and melted the chocolate in the microwave instead of in a double boiler). I added a pinch of instant coffee powder because I wanted that extra deep, rich dimension of flavor. I highly recommend usin mini muffin liners instead of greasing the tins. Why?
1) Easier clean-up and removal from tins.
2) They're prettier.
3) The liners leave a delicate crinkled imprint when removed.

They were so good that I would quadruple the recipe the next time. After all, one batch only makes 16 ;) I was intending to dip the tops in white chocolate but they all disappeared off the cooling rack before I got around to it. I had them on the countertop cooling and my 2 year old wanted to eat one so badly that he somehow managed to climb 3 feet up onto one of the bar stools to help himself! With that much determination, how could I say 'no'. lol.

Brownie Buttons
Makes 16

2 teaspoons orange zest (optional. I didn't use any)
1 teaspoon granulated sugar
1/4 cup plus 2 tablespoons flour
pinch salt
1/4 tsp instant coffee granules (my addition, not Dorie's)
1/4 cup unsalted butter
2 1/2 oz bittersweet chocolate, coarsely chopped
1/3 cup soft light brown sugar
1/4 teaspoon vanilla extract
1 large egg

Glaze (Optional)
2 oz white chocolate, chopped

1. Preheat the oven to 350 degrees F. Grease or line 16 mini muffin cups. With your fingers rub together the orange zest and granulated sugar, set aside.
2. Whisk together the flour and salt, set aside. In a heavy saucepan melt the butter, chocolate and brown sugar – stirring all the time until smooth. Leave for a minute off the heat then stir in, one at a time, the vanilla, egg and zest mixture. Lastly add the flour and salt and mix until it is all incorporated.
3. Divide the batter evenly among the muffin cups and bake for 9-10 minutes. Cool 3 mins before removing the buttons.
4. When completely cool, melt the white chocolate for the glaze and dip each button into the chocolate to coat the top. Leave to set for 15 minutes.