Lavender and Orange Brownie Buttons

I think if there was one alphabet which had a very strong competition going on what to post it was L, should it be my favourite Lemon Cake, the lemon bars, the lemon tarts, lemon meringue, lemon lemon... you get the drift. I love citrus in my bakes.

And then there were the Lamingtons, the child's favourite at home but after everything it is this simple and delicious recipe that won the round.

Lavender & Orange Brownie buttons are small little dark chocolate brownies, flavoured with lavender and orange with a white chocolate and sea salt ganache on top. The recipe has been inspired by Dorie Greenspan's Baking from my home to yours (which is a fantastic book BTW, a book I totally recommend)

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Lavender and Orange Brownie Buttons
Just look at those cute buttons, who doesn't want to eat them? And I promise once you eat one you really won't be able to stop at one. I have had a friend who has eaten 13 of them one after the other without realising it. These are so good. The only problem with them is that you will eat too many, else they are perfect. So don't wait, bake them NOW :)
I think if there was one alphabet which had a very strong competition going on what to post it was L, should it be my favourite Lemon Cake, the lemon bars, the lemon tarts, lemon meringue, lemon lemon... you get the drift. I love citrus in my bakes. And then there were the Lamingtons, the child's fa...

Lavender and Orange Brownie Buttons

Summary

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  • Coursedessert
  • Cuisineamerican
  • Yield24 s 24
  • Cooking Time25 minutesPT0H25M
  • Preparation Time15 minutesPT0H15M
  • Total Time40 minutesPT0H40M
  • Passive Time10 minutes

Ingredients

To be mixed together
Orange zest
1 tbsp
Dried lavender flowers
1 tsp
Sugar
1 tsp
For the brownie
All purpose flour
1/3 cup
Butter
55gms(4 tbsp)
Dark chocolate chopped
70 gms
Brown sugar
1/3 cup
Vanilla
1 tsp
Large egg
1
For the white chocolate glaze
White chocolate
40 gms
Cream
1 tsp
Sea salt
1/2 tsp

Steps

  1. Preheat the oven to 180C, Line a 24 hole mini-muffin pan with mini liners or grease it well with butter.
  2. Finely chop the dried lavender flowers and mix them with orange zest and 1 tsp sugar using your fingertips. This helps in releasing aromas and also helps to reduce orange zest becoming lumpy.
  3. Melt together butter, dark chocolate and brown sugar using a double boiler or in a microwave oven for 1-2 mins, stirring every 30 seconds so that it doesn't lump.
  4. Stir the vanilla, egg and zest-lavender sugar into the chocolate mixture. When the mixture is blended, add the flour and stir only till it is incorporated, do not overmix. You should have a smooth, glossy yet thick batter.
  5. Spoon about 1.5 tbsp of batter in each of the prepared muffin tin and bake for about 10-12 minutes till the toothpick comes out clean. Set aside for 10 minutes to cool.
  6. In the meanwhile, melt chopped white chocolate, cream and sea salt together over a double boiler or in microwave for 30 seconds. Do not overmelt the white chocolate. After 30 mins and a little whisking the chocolate should be ready.
  7. Once the buttons are cool, using a fork or piping bag spread the white chocolate on the buttons in zig zag fashion, u can even dip the buttons in the chocolate but I find it too sweet then.
  8. The buttons are ready to be served



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