This week's Tuesdays with Dorie (TWD) recipe was chosen by Jayma of Two Scientists Experimenting in the Kitchen: Brownie Buttons. They are these adorable little brownies made in mini muffin pans. Only problem was that I don't have mini muffin pans and did not want to go out and buy them just for this recipe.
So I made these in a regular sized muffin pan instead, and ended up with four regular sized brownies. I have to say that making brownies this way so easy and convenient - no need to slice them when you're done, and there is a great ratio of crispy edge to soft fudgey middle. No need for a special edge pan! The prep time was literally 5 minutes, and then they were in the oven - easiest brownie recipe ever!
Since my brownie "buttons" were so large, I "frosted" them instead of dipping them. I put melted white chocolate on half of them, and melted peanut butter chips on the other half. These had a nice crisp edge around them but they were soft and fudgey in the middle. My husband and I both loved these - our only complaint was that the recipe only yielded four! I would definitely recommend making a double batch if you try this.
Thanks Jayma, for picking this recipe, I will definitely be making it again - it may be my go-to brownie recipe from now on simply because it is so simple and easy! If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this chocolatey treat.
* Recipes notes:
- I baked my brownies in a regular muffin pan and they were done after 21 minutes.
- Wrapped airtight, these will keep in the freezer for 2 months.
- For tips, click here.