Wednesday, November 3, 2010

Brownie Buttons

What happens when your baking withdrawal symptoms kicks in and you're only left with minimal ingredients in the house? You'll start flipping your library of baking books to see if there's a downsized version of anything-at-all to bake. And there I've found it! hehe

Melting white chocolate can be a bitch, was afraid that it'll seize again, so didn't go all the way, so the mixture was kind of thick. So I use a spatula and spread them over the buttons. Mama bought me a new mini zester, so was happy to use it. Ended up zesting my fingers instead LOL

I like how these buttons come in bite size so you wouldn't feel so bad if you just have one (really?) of it. The orange zest may be optional for this recipe, but I strongly recommend you to use it as it differentiates this brownie from the typical oh-no-it's-chocolate-and-chocolate-again brownies you have been having, contributes a tangy note to the chocolatey flavor. It actually tastes more like an ultra moist chocolate cake than a brownie, imo. A nice variation of typical fudgy brownie squares I've been making.
Brownie Buttons (adapted from Dorie Greenspan's Baking: From My Home to Yours)

Grated zest of 1/2 orange (optional)
1 tsp granulated sugar (optional)
35g + 2 tbsp all purpose flour
Pinch of salt
56g unsalted butter, cut into 4 pcs
70g bittersweet chocolate (I use Valrhona Alpaco 66%)
70g light brown sugar
1/2 tsp pure vanilla extract
1 egg

1. Preheat oven to 175°C. Light butter 2 miniature muffin pans, each with a dozen cups and place them on a baking sheet.
2. If you're using orange zest, combine zest and sugar in a small bowl, rubbing them between your fingertips to blend. Set aside.
3. Whisk together flour and salt
4. 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 nothing overheats or burns.
5. When mixture is smooth, remove from heat and cool for a min or two
6. Stir in vanilla, egg and zest (if you are using it) into chocolate mixture
7. When the mixture is well blended, add in the flour and stir only until it is incorporated. You should have a smooth, glossy batter
8. Spoon into 16 of the muffin cups, using abt a tsp batter to fill each cup 3/4 full
9. Bake for 14 to 16mins or until tops of buttons spring back when touched.
10. Transfer pans to rack to cool for 3mins before carefully releasing the buttons. Cool to room temperature on racks

To Make Optional Glaze:

1. Melt 56g of white chocolate in a small heatproof bowl set over saucepan of simmering water
2. As soon as chocolate is smooth, remove from heat
3. 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
4. Refrigerate the buttons for 15mins to set the glaze

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