This is my entry for the this months Browniebabe event. Last month I did post an entry, but it was just to be included in the round up as I made my brownies before the event was announced. This month I’m after the apron, ha ha!
I decided on another Dorie (Greenspan, I probably don’t need to use a surname here, but I will just in case) brownie, this time from Sweet Times, Simple Desserts for Every Occasion, an out of print book that has many lovely recipes in it – there will be more about this one in the future. This recipe appears in her Baking book as Brownie Buttons. Where it’s only slightly altered, the orange zest and sugar it’s blended with is changed minimally.
Anyhow Fudge Buttons are small, mini cupcake size brownies, that do indeed look like buttons once they have been baked. They are a basic brownie, but made quite magical with brown sugar and orange zest and if that wasn’t enough the lily is gilded with a crown of white chocolate. I used a speck of tangerine food colouring paste, because I like things to have pretty colours. I stood in my kitchen with a bottle of sprinkles (multi coloured hearts) in hand, but decided after a hum and hay that they might have altered the taste of the little buttons. How did they taste? Well first off I would have to admit that chocolate and orange is one of my most favourite combinations. They were very good and so popable, we all liked them, and as a testament to how good they are little one actually ate the brownie part, as well as the chocolate topping. I think they would be a nice addition to any party, and I’ll be making these at Christmas time for sure, when a delicious little something is just what is needed. In the meantime though I’ll have to make more, because they are all gone!
Thanks to Myriam of Once Upon a Tart for hosting this event.
2 teaspoons orange zest, finely chopped (I used a microplane)
¾ teaspoon granulated sugar
¼ cup plus 2 tablespoons plain (all purpose) flour
½ stick (2 oz) unsalted butter, cut into pieces
2 ½ oz high quality bittersweet chocolate, coarsely chopped
1/3 cup soft light brown sugar
¼ teaspoon vanilla extract
1 large egg
2 oz white chocolate, in small pieces
Preheat the oven to 350oF / 175 oC. Grease 2 x 12 hole mini muffin pans. Mix together the orange zest and granulated sugar, set aside. 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. Divide the batter evenly among the muffin cups and bake for 9-10 minutes.
Cool 3 mins before removing the buttons. When cold melt the white chocolate for the glaze and dip each button into the chocolate to coat the top. Leave to set in the fridge for 15 minutes. (I just left them at room temperature, but it’s not that hot here!). Makes 24 little buttons.