Tuesday, February 3, 2009

Dorie's Brownie Boutons~

I mean Brownie Buttons!

When I saw these in one of my most favorite Baking Books.."Baking ,From My Home To Yours"..
I knew I had to try them.. Because..

...they were just SO cute.

Very few ingredients.. the recipe does not make "loads"..perfect for here.

Bite sized chocolate/orange brownies topped with melted white chocloate to make the little peak.
They are sweet looking even under the cloche~

Now..are they "World Peace Cookies" great? No.. but the orange twist is a lovely addition to a bite sized sin.
A small sin:)

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 Sugar
1/2 teaspoon Pure Vanilla Extract
1 Large Egg

For the optional Glaze:
2 Ounces White 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.

To make the glaze: Melt the chocolate over a double boiler. Stir constantly and don’t leave the chocolate for even one minute- white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.

My notes..I loved the scent on my fingers after smooshing the zest and the sugar:)

Max put a whole one in his mouth:)

I HIGHLY recommend that cookbook.One of my favorites..I'd like to bake my way through it.


  1. How sweet... and you say no guilt? We love chocolate and orange.

  2. No guilt because they are teenie weenie:)

  3. Even if they aren't as great as WP cookies they are much more photogenic :) Wonderful pics!

  4. Those are much more beautimous than Dorie's...magnificent pics!
    L~ xoxoxo

  5. Just gorgeous looking again! You make food look like wonderful little works of art and they just say made with love to me.

  6. I love the petite size, and the way you have glazed(and captured) them! So adorable.

  7. great photos! The pictures alone are good enough to eat.

  8. I love the look of them through the glass cloche. Beautiful!

  9. i made them too. they are delicious and cute.