P&Q: Brownie Buttons

Cant wait to see all the little itty bitty brownies! Questions, comments, let em fly….

54 thoughts on “P&Q: Brownie Buttons

  1. These are delicious! I’ve made them a couple of times.

    The orange flavor isn’t noticeable but I think it adds a lot. Go for it.

    Make sure you fill the tins enough, too, because the first time I made mine too short and it was super hard to hold on to them to dip them!

      • you can fill them almost to top, b/c they don’t really rise. the teaspoon of batter dorie suggests was too little, i thought (unless my mini muffin tim isn’t the standard size, but i think it is)…i got 14 buttons instead of the 16.

  2. These were fantastic – even unglazed! I had a problem with white chocolate seizing up a bit, but other than that, they’re pretty foolproof. I did add a 1/2 tsp. espresso powder in place of orange zest. I also made 2x the recipe amount and filled a 24-cup mini-muffin pan (with a “bit” left for the cook! I’m going to make some more this weekend… and freeze some – they’re so easy.

    • The bit left for the cook is the most important part… this batter was so good too! I froze some leftovers and have been eating them cold out of the freezer, too. Don’t tell.

  3. These were so delicious, and SO CUTE! I loved that they were a perfect, two-bite brownie. I made 1 1/2 times the recipe, and filled 24 mini-muffin pan…the amount was perfect!

  4. I thought the baking time for these was a little long. I only made 12 (for a full recipe of batter), so mine were a bit bigger, and I still took them out of the oven after only 10 minutes. I think 12 (instead of the 16 called for in the recipe) is a good amount, because they’re still pretty short.

    • I’m out of town and don’t have access to my mini-muffin pans. I’m thinking of making a regular batch of brownies then improvising a ring mold to punch out little rounds (what I’d use as a ring mold, I don’t yet know). Does anyone have other ideas on how to keep the “button” idea alive for those of us who don’t have mini-muffin pans on hand?

      • You could just use a regular muffin pan. They’ll be bigger and you’ll only get maybe six or so, but they’ll still be round and cute.

  5. I used a regular muffin pan and doubled the recipe to get 12. These were so delicious! Loved the orange flavor and they are adorable! These will definitely be in my repertoire if I need a quick dessert!

  6. Hi. I sent in a submission e-mail yesterday for becoming a member and I was wondering if you have received it?
    I have the cookbook, and the ingredients ready for the Brownie buttons. I’m just waiting for your go-ahead! :)


  7. For some reason, peanut butter chips do not melt smoothly like chocolate chips. I used semisweet chocolate for dipping and finished it off with rainbow non-pareils. So cute! I made 16 as suggested and had to peel each one for dipping.

  8. I made these yesterday and they were fantastic. I dusted the tops with powdered sugar. I’m making them again today but this time I’m trying some mini muffin liners since they were a little tricky to get out of the pan. I’m also out of bittersweet choc but I’m going to use unsweeteened with extra brown sugar.

  9. My pseudo mini-muffin tin is larger than she thinks. Even though I added more than 1 tsp. the batter just spread out into a flat disc that stuck to the buttered pan.
    I did manage to scrape a few (6) together and make them look decent in paper muffin cups. I also added lemon zest instead of orange and I made a white chocolate raspberry buttercream frosting. Needless to say, I piled on the frosting to make the buttons look better. :)
    The taste was wonderful. I just need to have the correct size muffin tin.
    Someone asked what they could do to make the brownies look like buttons if the were baked in a traditional brownie pan. Maybe you could try using small round cookie cutters?

  10. whoa these are so good! I didn’t even dip mine in white chocolate and they were so decadent! Mine had a very pronounced orange flavor- delicious! I’m definitely going to make these again and again.

  11. Well, sorry to say but this was a flop for me. I only had 2 oz chocolate baking bars and I wanted to double the recipe so I used the cocoa powder subs. I even used more orange zest than called for and didn’t even taste it. These came out kinda dry and sticks to your mouth (really need drink w/these kind). Oh and the white chocolate…was junk. I had some Albertson’s white chips and they never melted! So for photos purposes I dusted them w/powder sugar.

    Maybe if I had just went and got real chocolate they would’ve been better. oh well.

  12. Made mine this afternoon. I ended up with 14, 12 in the pan, 2 in liners. They came out of the pan perfectly. I’m wondering if the teaspoon measure is an error; 1 tablespoon is just the right amount. The consensus was to just dust them with powdered sugar. Nice little bites of chocolate-y goodness.

  13. I only baked mine for 12 min, and that was plenty of time. I think at 14-16 they’d be over-baked. I made 1 1/2 times the recipe for 24 buttons, and they were okay but a bit short. I’ll probably just double the recipe next time. Like Laurie, I was worried because I always overfill muffin cups (big and small). Haven’t added glaze yet. I don’t really like white chocolate, so I’ll just use dark chocolate, or maybe mix up some ganache.

  14. I have a question about buying bulk chocolate. Normally, I buy the “Pound Plus” bars from Trader Joe’s and supplement them with smaller bars from Valrhona. I’m away from home this entire month and I’m running low on bittersweet chocolate (egads!). Does anyone have suggestions for a good online source where I can get a few pounds of high-quality bittersweet chocolate at a decent price? Thanks!

  15. I was really disappointed in my buttons. The batter was really greasy but somehow the brownies cooked up dry. I made 1.5 x the recipe and filled 24 mini muffin cups. I finished them with two different peanut butter toppings, both of which were yummy, but the dry brownies were a bummer.

  16. Gosh, I’m so glad I read all your comments before I attempted this recipe!!! I’m going to make these for my son’s birthday (which is on Tuesday-Yay!) and I’m so glad I know to put a bit more batter in the tins and to not cook them as long! Thanks guys!!!

  17. These were a flop for me, too… I baked for almost 20 minutes and a few still weren’t done when I took them out. They didn’t want to come out of the silicone mold and it was just a big mess all over. :(

  18. Cute and delicious! I baked mine for 15 minutes and they come out perfect. I might have to bake these again this week as they are going down like crazy!

  19. Baked for 16 minutes and they were perfect. Something to note. I pulled out my mini muffin pan and started divvying up the batter. I knew something was wrong once I got 6 filled and was almost out of batter. Luckily I have a separate mini muffin pan with much smaller cups. That yielded me 18 buttons. They stuck the first batch (had to do two) even though it was a silicone pan. Still salvaged them but sure was a bummer. So I washed the silicone pan and sprayed it and the second batch popped right out.

  20. I have baked these twice. The first time some of mine stuck even though my pan is non-stick (and I butter the cups). The second time I buttered them and did a light dusting of flour. That really helped with the removal and I couldn’t detect a difference in the taste of the buttons.

    My minimuffin pan makes 24, and I think doubling the recipe fills them up perfectly. They don’t have any leavening so they don’t rise much, just a little bit from the egg, I would guess. Also, I’m not a big fan of white chocolate but I really liked it on these.

  21. My brownies came out of the pan beautifully! But the white chocolate dip didn’t work so well…I ended up frosting the top of each one with my spatula. So, they don’t look nearly as good as the photo in the cookbook.

  22. I made these for my family reunion this week. I doubled them and probably should have cubed them. I didn’t have access to a mini muffin pan, just regular so doubled equaled 18…at least they were tasty. :)

  23. I ended up making two batches of these (3 actually but #2 doesn’t count – ha ha ha) and none of them lasted for more than a few minutes! Since we are big frosting fans here – I just played with a little butter cream and tried to be creative. and skipped the white chocolate dip (and the orange zest). These quickly became a favorite……

  24. YUM! These are dangerous bite-sized diet killers :-) Mine baked up perfectly, just a little on the gooey side (like I like them). I did 1/2 with orange zest and 1/2 with a Jr. Mint shoved in the middle. I have to get them out of the house NOW!

  25. OK, I had just posted a brief note that I didn’t have a chance to make these. After reading your comments I have decided I am going to make them later this morning. Thanks for the encouraging words and ideas! Stay tuned.

  26. I just posted my first TWD recipe! Since the book arrived in the mail last week I haven’t been able to tear myself away from it. :)

    I looked through everything but I couldn’t find a guide as to how we post the recipes each week. Is there a certain format? For the Daring Bakers we need to include certain lines at the beginning. Thanks. And is there a way to have my blog added to the member list? :)

    • Valerie- Only the ‘host’ for the week posts the recipe. Just link to the person who picked the recipe of the week and thats fine. I will be adding more members this coming weekend. I dont maintain the site on a daily basis. Thanks for your patience. ~LW

  27. These are soooo yummy. I’ve hardly shared any. What a great little treat to have on hand for after school or tea. Great choice!

  28. These were great!! Sorry to hear that others had problems with them. I even melted the butter, chocolate, and brown sugar in the microwave!! (pressed for time). I didn’t use the zest or the glaze on them. My family couldn’t get enough of them. I sprayed my muffin tin with nonstick spray instead of using butter, and had no problems with them sticking. I definitely used more than 1 tsp of batter per brownie though. More like 2 rounded teaspoons or so. I guess everyone’s mini muffin tins are different…strange!!

  29. Pingback: TWD- Brownie (Jumbo) Buttons

  30. I do agree with all the ideas you have introduced on your post.
    They are very convincing and will certainly work. Still, the posts are very brief for newbies.
    May just you please prolong them a bit from subsequent time?
    Thank you for the post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s