This week's
Tuesdays with Dorie recipe was selected by Jayma of
Two Scientists Experimenting in the Kitchen. The recipe was for these mini-sized brownie buttons - a perfect bite-sized dessert. Optionally added is orange zest (something I skipped on, wanting to savor the chocolate) and a simple icing (something I skipped on, being lazy).
These follow closely to a basic brownie recipe, except when they are baked, teaspoon-fulls are scooped into mini-sized muffin tins. These allow them to rise slightly to gain a short mini-muffin shape, yet keep their brownie flavor in full. You could expand the recipe easily from 18 of the buttons to an even dozen, and make your buttons a bit more texturally exciting if you wanted to add some chocolate chips or nuts - something I think I'll do next time, finding this recipe a little bit on the plain side.
I also need to take a bit more care from now on when heating the butter/chocolate mixture. After the chocolate and butter had melted, I continued heating it, wanting all the brown sugar granules to dissolve into solution. I think I ended up actually separating my chocolate mixture with too much heat, because when I pulled these out of the oven there was oil bubbling on the tops. After cooling down, everything looked normal, but the taste was just slightly off. Did anyone else have problems with their brown sugar melting?
Recipe:
Baking: From My Home to Yours, by Dorie Greenspan, pp. 106-107
These follow closely to a basic brownie recipe, except when they are baked, teaspoon-fulls are scooped into mini-sized muffin tins. These allow them to rise slightly to gain a short mini-muffin shape, yet keep their brownie flavor in full. You could expand the recipe easily from 18 of the buttons to an even dozen, and make your buttons a bit more texturally exciting if you wanted to add some chocolate chips or nuts - something I think I'll do next time, finding this recipe a little bit on the plain side.
I also need to take a bit more care from now on when heating the butter/chocolate mixture. After the chocolate and butter had melted, I continued heating it, wanting all the brown sugar granules to dissolve into solution. I think I ended up actually separating my chocolate mixture with too much heat, because when I pulled these out of the oven there was oil bubbling on the tops. After cooling down, everything looked normal, but the taste was just slightly off. Did anyone else have problems with their brown sugar melting?
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 106-107
3 comments:
I liked these, but thought it was a bit of a faff to have to clean the mini muffin tin. no problems with my brown sugar
OH, those look so moist and delicious.
Your brownie buttons look terrific! They look more muffin-shaped than mine. Mine came out flatter. I loved the flavor though!
(I had the same problem with the bubbling, but I didn't know that it was an indication of the chocolate separating...)
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