Wednesday, August 13, 2008

Brownie Buttons, getting ready for Dorie

Yesterday I signed up for Tuesdays With Dorie, a blog roll of bakers working their way through Dorie Greenspan's book, Baking: From My Home to Yours. All the recipes in this book look amazing and since I didn't really know where to start, I decided to let my fellow bloggers guide me and see what I could come up with. But since I joined on a Tuesday I have to wait until next week to do the first challenge. So for practice I chose my own goody to start with. It seemed only natural to crave brownies while watching completely svelt swimmers and divers performing for the world so that's what I decided to make. After perusing several of Dorie's brownie recipes I found one that I had all the ingredients for and only took 15 minutes to bake.

Brownie Buttons:

Grated zest of 1/2 orange (optional, I opted out)
1 tsp sugar (optional, again, not me)
1/4 cup plus 2 tbl all-purpose flour
pinch of salt
1/2 stick (4 tbl) unsalted butter, cut into 4 pieces
2 1/2 oz. bittersweet chocolate, coarsely chopped (I used semi-sweet, same difference, right?)
1/3 cup light brown sugar (I used brown sugar Splenda)
1/2 tsp vanilla extract
1 large egg

For the glaze:
2 oz. white chocolate

Preheat oven to 350. If you're using orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour & salt.

Melt butter, chocolate, and brown sugar in a meduim heavy-bottomed saucepan over very low hear, 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 heat and cool for a minute or two.

Sir 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 asmooth, glossy batter.

Spoon the batter into 16 buttered mini muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 tsp of water in each empty cup.

Bake for 14-16 minutes or until the tops fo th button spring back when touched. Cool for 3 minutes and then transfer out of the pan to a wire rack to cool fully.

OptionalGlaze (these were awesome w/out it by the way, I have no patience for glaze)
Melt chocolate in a small heatproof bowl over a saucepan of water. Stir constantly adn don't leave chocolate unatended as white chocolate scorches very easily.

One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the centrer of each one and excess choc. drips backintot eh bowl. Refridgerate for 15 minutes to set teh glaze (ha!) I must note that it is important to let the brownies cool completely before dipping in the glaze. My impatience led to big pieces of brownie tops getting stuck in the glaze but that just meant that I needed to take a big spoonful out and eat it so I was ok with that.

Since my hubby is not so much a white chocolate fan as a peanut butter & chocolate fan, I melted 1/4 cup peanut butter chips and 1/8 cup chocolate chips together in the microwave and glazed them with that. They were awesome, perfect little brownie bites. Very moist with a rich chocolate flavor. Chuck loved them too. I made 18 last night and there are only 4 left this morning.

2 comments:

How To Eat A Cupcake said...

Mmmm they look so scrumptious!

n.o.e said...

Welcome to TWD! Your bites (and all your cupcakes, too) look scrumptious!
Nancy