The more than half missing brownie buttons shown in the photograph above is evidence of how delicious they are. I made a tray of 24 "buttons" allowing them to cool before finishing. I was elsewhere in the house when my chocolate-loving husband came up to me offering confession. He stated that I might be alarmed by how many brownie buttons were gone from the cooling tray. This is what I found, 14 of 24 eaten! I was not alarmed, but simply amused.
Good thing this recipe is easy and comes together quickly. The recipe is from a Dorie Greenspan cookbook titled Baking From My Home to Yours. The book offers great recipes and insight for every home baker. It has beautiful photos of the baked items and is clearly written with tips for success.
The brownie buttons are a rich "one-bite" sweet treat. They are quite good on their own, but I like to top them with melted chocolate to take them up to the next level.
1/4 cup plus 2 tablespoons all-purpose flour
pinch of fine sea salt
4 tablespoons unsalted butter, cut into 4 pieces
2 1/2 ounces bittersweet chocolate, 60% dark, chopped
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1 large egg, room temperature
2 ounces white or dark chocolate, chopped
Working with a mini muffin pan with 24 wells, line each well with a mini muffin paper liner. Set tray aside.
Preheat the oven to 350 degrees.
In a small sauce pan, melt the butter, chocolate, and brown sugar over low heat, stirring frequently to combine. When the mixture is smooth and melted, remove the pan from the heat to cool for a few minutes.
In a small bowl, combine the flour and the salt, stirring together.
When the chocolate mixture is cool, stir in the vanilla. Crack the egg into a separate small bowl. Using a fork, lightly beat the egg. Add the egg to the chocolate mixture, stirring until well blended. Add in the flour, stirring until it is incorporated. The batter will be smooth and glossy.
Using 2 small spoons, spoon the chocolate batter into each paper-lined well. Fill each well with 1 teaspoon of batter. It will not look like much in each well, but you will have enough to fill 24 mini wells. Place the tray into the preheated oven, baking for 12 minutes. Remove the tray from the oven. Cool for 20 minutes.
Optional chocolate glaze:
Working with a small heat-proof bowl, place the chocolate into the bowl. Place in the microwave. Heat for 11 seconds, stirring after each time, until the chocolate is melted and smooth. This will take several times to melt the chocolate. When the brownie buttons are cool, use a small spoon to fill a bit of melted chocolate on to each brownie. Top the melted chocolate with finely chopped nuts or rainbow sprinkles if desired. Allow to the chocolate to cool and set up.
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