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In honor of the new look of Mignardise, I've made you a mignardise.
These petite brownie buttons are a perfect little bite of sweetness. They're great after dinner with coffee.
Or anytime you have a craving for just a taste of something sweet. Like after breakfast or lunch. Or when you get home from the gym. Or just before bed with a glass of milk.
It's sort of like eating dessert, but not really. Because it's just a bite.
Brownie Buttons, adapted from Dorie Greenspan's book, Baking
1/4 cup plus 2 Tbsps. all-purpose flour
pinch of salt
1/2 stick (4 Tbsps.) unsalted butter, cut into 4 pieces
2 1/2 oz. bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/2 tsp. vanilla extract
1 large egg
For the glaze, you'll need 2 oz. white chocolate, finely chopped.
Center a rack in the oven and preheat the oven to 350.
Lightly butter two mini-muffin tins, each with a dozen cups, (or one with two dozen cups, like I have) and place them on a baking sheet.
Whisk the flour and salt together.
Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, stirring frequently with a heatproof spatula. Keep a close eye on it so it doesn't overheat or burn. When the mixture is smooth, remove from the heat and allow to cool a minute or two.
Stir the vanilla and egg into the chocolate mixture. When the mixture is well blended, add the flour and stir just until it is well incorporated. You should have a smooth glossy batter.
Spoon the batter into 18 of the muffin cups, filling each about 3/4 full. Fill any empty cups with a bit of water (this will allow the pan to heat evenly).
Bake for 14-16 minutes or until the tops spring back when touched. Transfer the pans to cooling racks before carefully releasing the buttons. Cool to room temperature.
To make the glaze,
Melt chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly, and don't leave it for even a minute - white chocolate scorches easily. As soon as the chocolate is smooth, remove from heat.
Dip the tops of the brownie buttons into the chocolate, one by one. Give it a little twirl so you can get the swirl of chocolate in the center, and any excess drips back into the bowl.
You could add...
- a bit of orange zest mixed with a tsp. of sugar to the brownie batter
- some chopped crystallized ginger to the top
- some coconut on top
Or whatever comes to mind that you think will make them extra-special.
And remember, they're small, so it's ok to eat two.
