Tried something new this week – Brownie Buttons! As the name it is, it’s brownie based but bake in a little muffin tray and finally coat with white chocolate. I used Valrhona Equatoriale 55% which I worried initially if it will be too sweet especially after the coating of chocolate which surprisingly wasn’t. Not sure if it’s the brown sugar but it actually has those bitter-sweet chocolate taste which really compliment the coating chocolate well! And I thought it’s worth the effort to grate some orange zest in too, it bring the overall taste of the chocolate to a next level.
The little brownie button rise pretty well with a rounded top which I thought look better than a flat one. I was trying to melt some white chocolate converture for coating at first but somehow they just don’t get melted, it turn into a paste kind despite after 2 attempts moreover it doesn’t smell good as well, it has a really milky taste! So I turn to the reliable coating chocolate and get it all done within mins!
I’ve been seeing cakepops around the web but never got down doing it, the to-do list just get longer and longer. But this brownie button work as well too! They certainly look great and fun for a party, it’s easy to do and it taste great as a little dessert after a meal.
1/2 Orange Zest
1 tsp sugar
1/4 cup + 2 tbsp plain flour
Pinch of Salt
58g brown sugar
1/2 tsp vanilla essence
1. Preheat oven to 180 degrees. If you’re using orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour & salt.
2. Melt butter, chocolate, and brown sugar in a meduim heavy-bottomed saucepan over very low hear, stirring frequently with a heatproof spatula and keeping an eye on the pan so nothing overheats or burns. When the mixture is smooth, remove from heat and cool for a minute or two.
3. Sir the vanilla, egg, and the zest, if you’re using it, into the chocolate mixture. When the mixture is well blended, add the flour and stir only until it is incorporated. You should have a smooth, glossy batter.
4. Spoon the batter into 16 buttered mini muffin cups, using about a teaspoon of batter to fill each cup three-quarters full.
5. Bake for 14-16 minutes or until the top spring back when touched. Cool for 3 minutes and then transfer out of the pan to a wire rack to cool fully.
1. Melt chocolate in a small heatproof bowl over a saucepan of water. Stir constantly and don’t leave chocolate unatended as white chocolate scorches very easily.
2. One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the centrer of each one and excess choc. drips backintot eh bowl. Refridgerate for 15 minutes to set the glaze.