Sunday afternoon, I fell down the stairs and sprained my ankle. So, when I took Henry the Wonderdog out the following night, I was hobbling along in the dark, looking down toward The Ankle to avoid any dips and sinkholes, and Henry lunged forward and pulled me face-first into a tangle of low-slung dogwood branches.
Did I get any cool “Scarface”-type cuts to improve my street cred? No.
I wound up with welts. Pink, puffy, itchy welts hovering over one eye and dancing down my nose. Like I took a beatdown from Mr. Bubble.
When I’m in a crippled, disfigured, lowly state, only one thing will help: bourbon.
But when we’re out of bourbon, chocolate will do.
Take these small-but-powerful Brownie Buttons. You might get two bites from each one, but those bites will have a bittersweet chocolate punch you can’t get from a mini chocolate cupcake.
Perfect for dunking into a nice, cold glass of milk while you prop up your ankle and watch Jeff take the dog out.
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
- Grated zest of 1/2 orange (optional)
- 1 teaspoon sugar (optional)
- 1/4 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 1/2 stick (4 tablespoons) unsalted butter, cut into 4 pieces
- 2 1/2 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup (packed) light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 2 ounces white chocolate, finely chopped
- Preheat the oven to 350 degrees F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.
- If you’re using the orange zest, combine the zest and sugar in a small bowl, rubbing them between your fingertips to blend; set aside. Whisk together the flour and salt.
- Melt the butter, chocolate and brown sugar in a medium heavy-bottomed saucepan over very low heat, 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 the heat and cool for a minute or two.
- Stir in 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.
- Spoon the batter into 16 of the muffin cups, using about a teaspoon of batter to fill each cup three-quarters full. Put 1 teaspoon of water in each empty cup.
- Bake for 14 to 16 minutes, or until the tops of the buttons spring back when touched. Transfer the pans to racks to cool for 3 minutes before carefully releasing the buttons. Cool to room temperature on the racks.
- To Make the Optional Glaze: Melt the chocolate in a small heatproof bowl set over a saucepan of simmering water. Stir constantly and don’t leave the chocolate for even a minute – white chocolate scorches easily. As soon as the chocolate is smooth, remove from the heat.
- One by one, dip the tops of the buttons into the chocolate, twirling the buttons so that you get a little swirl at the center of each one and the excess chocolate drips back into the bowl. Refrigerate the buttons for 15 minutes to set the glaze.
Storing: Covered, these will keep at room temperature overnight. If you wrap them air-tight you can freeze them for up to 2 months, glazed or not.