Jayma of Two Scientists Experimenting in the Kitchen selected Brownie Buttons for the TWD bakers to try out. Please visit Jayma to see how pretty her Brownie Buttons turned out. Jayma and her husband share the website where she does the baking and he does the cooking – what a great team! You can also get the recipe there or buy The Book – it will be a great investment!
I love recipes that don’t require your KitchenAid, Hand Mixer, Food Processor or Blender. Everything melts together in a sauce pan and then goes straight into your baking pan! What could be simpler? I doubled the recipe to fill my 24 mini-muffin pan. It’s a non-stick pan so I didn’t bother buttering it (although I harbored some doubt as to whether it really would be non-stick or not). After mixing in the flour mixture, the recipe says you should have a smooth, glossy batter. Well, I ended up with a lumpy, glossy batter. I didn’t want to overmix to get the batter smooth, so I went with it. Browsing the P&Qs this week, I took the advice of Judy from Judy’s Gross Eats and filled each mini-muffin with 1 T of brownie button batter. I baked them for 12 minutes, turned off the heat and let them sit in there for another minute. I had a hard time figuring out whether they were baked all the way through or not because the ‘spring back’ test was a little difficult to decipher – especially when it looked like the brownie buttons were bubbling around the edges.
But I needn’t have worried about the non-stick pan – they popped out easily! YAY!
I left them on the counter to cool. It was the beau’s birthday on Sunday so we left to go to celebrate his dinner at Marche Moderne. I have been wanting to try this restaurant for ages and I’m so glad we went! It was the last day for their Fashion Plates 4 course dinner for $40. What a bargain! Needless to say, it was a fantastic dinner, I even ate their take on a caprese salad which is amazing since I don’t like to eat tomatoes raw. Here’s a tip our waiter shared with us: when you buy tomatoes, don’t put them in the refrigerator. Leave them out, putting them in the refrigerator saps the flavor out of them. I didn’t know that, not that I would care since I don’t eat raw tomatoes but now maybe I’ll give it a shot since their salad was delicious!
Back to the brownie buttons… they were ready to be glazed with white chocolate by the time we got home. I melted some Nestle’s White Chocolate chips (I couldn’t find white chocolate bars) in the microwave and attempted to leave a swirl on top of the buttons. Didn’t exactly turn out too swirly so I just used the spatula to top them off. They didn’t look very pretty so to cover the ugliness I melted some more bittersweet chocolate and attempted to drizzle it on top of the white chocolate glaze. Some of them had bittersweet chocolate globs on them but overall it looked much prettier! I also added a little of the orange zest on top for color. The beau thought it was nice and sweet. We practiced bake and release, and he released them at work where he said some of the ladies mentioned this not helping them with their diets at all! But they’re button-size, so hopefully it didn’t do too much damage!
Next Week: Applesauce Spice Bars
Last Week: Classic Banana Bundt Cake