Bake or Break Recipes

Brownie Buttons

December 19th, 2011 · No Comments

Recipe adapted from Baking from My Home to Yours Read more at Bake or Break.

  • 1/4 cup plus 2 tablespoons all-purpose flour
  • pinch of salt
  • 4 tablespoons unsalted butter, cut into 4 pieces (plus more for preparing the pans)
  • 2 & 1/2 ounces bittersweet chocolate, coarsely chopped
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg

Preheat oven to 350°. Lightly butter miniature muffin pans (24 cups total). Place muffin pans on a baking sheet.

Whisk together flour and salt. Set aside.

In a medium saucepan over low heat, melt butter, chocolate, and brown sugar. Stir frequently to avoid overheating or burning. Remove from heat when mixture is smooth. Allow to cool for 1-2 minutes.

Stir in vanilla and egg until well-blended. Add flour and stir just until incorporated. Batter should be smooth and glossy.

Spoon batter by teaspoonfuls into muffin cups, filling each cup about 3/4 full. Batter should fill 16-24 cups. Fill any empty cups with 1 teaspoon water.

Bake 14-16 minutes, until the tops spring back when touched. Cool on wire racks for a few minutes. Then, remove from pans to cool completely on wire racks.

Print This Recipe Tags: brownies · chocolate