Brownie Buttons

It was a long weekend here and Shyama was home for four days which was a delight.
And in these four days we had party four evenings well I have to say I can't stand anymore special food, after eating so much for days.
And hubby is on a week of holiday so I am sure we will be opening up bottle of wine here at home or in the evening go to my inlaws place and then MIL will say shoudn't we have a glass of wine and we will tell her sure and then won't stop after one glass.

Oh and I bought baking stuff online today morning which was absloutley a delight , but have to admit I love buying things from a shop than online, I like to feel and see the things I buy, but alas I coudn't resist the temptaion for buying online.
These cute looking Brownie Buttons are made from one of my favourite book Baking from My Home to yours from Dorie Greenspan. i love her book, everything which I have tried from this book have come out perfect and delicous just like these brownies.

Ingridients:
Grated zest of 1/2 Orange (optional)
1 tsp sugar (optional)
1/4 cuo plus 2 tablespoon all purpose flour.
Pinch of salt
1/ stick ( 4 tbsp) unsalted butter, cut into 4 pieces
2 1/2 ounces bitterswet chocolate, coarsley chopped
1/2 cup light brown sugar
1/2 tsp pure vanilla extract
1 large egg
For the Glaze ( optional)
2 ounce of white chocolate , finley chopped

Getting ready.
Center a rack in the oven and preheat the oven to 350°F.
Lightly butter two miniature pans each with a dozen cups, and place them on a baking sheet.
If you are using the orange zest, combine the zest and sugar in a small bowl, rubbing them inbetween your finger tipsto blend, set aside.
Whisk together the flour and salt.

Melt the butter , chocolate and brown sugar in a medium pan over low heat, stirring frequently with a heat proof spatuala and keeping an eye on the pan si nothing over heats or burns. When the mixture us smooth remove fro the heat and cool for a minute or two.

Stir the vanilla, egg and the zest , if you are using it, into the chocolate mixture,
When the mixture is well blened, add the flour and stir only untill it is incotporated. You should have a smooth glossy batter.
Spoon thte batter into the cups, to fill each cup three quaters full.
Bake for 14 to 16 minutes or untill the tops of the buttons spring back when touched.
Transfer the pans to racks to cool for 3 minutes before carfully removing them.
Cool to room temperature on the racks.
To make the optional glaze:
Melt the chocolate in a smal heat proof bowl set over a saucepan with simmering water.
Stir constantly and don't leave the chocolate even for a minute - white chocolate scorch easly? As soon as the chocolate is smooth remove from the heat.
One by one, dip the tops of the buttons into the chocolate, twriling the buttons so that you get a swril at the center of each one.
Refrigerate the buttons for 15 minutes to set the glaze.

I will be busy till 11 th, so will come and visit your delicous blogs after that or inbetween when I get time.