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Here is twist on the standard brownie. Instead of big and chewy, these are small and cakey. Baked in miniature muffin pans with only about a tablespoon of batter each, these are little brownie puffs that are sweet to just pop in your mouth.

I’ve doubled Dori Greenspan’s original recipe here so you get 24, not 16, and mine are just a tad larger to fit my particular muffin sheet.

As an option, Dori suggests dipping the tops of each brownie button in melted white chocolate for a very sophisticated look. I doubled down with a chocolate ganache!

Brownie Buttons

Yield: 24 small brownie bites


  • ½ cup +4 tablespoons all-purpose flour
  • pinch of salt
  • 1 stick unsalted butter cut into eight pieces
  • 5 ounces bittersweet chocolate, coarsely chopped
  • ⅔ cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs


Center a rack in the oven and preheat the oven to 350°F. Lightly butter two miniature muffin pans, each with a dozen cups, and place them on a baking sheet.

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 heat and cool for a minute or two.

Stir the vanilla and eggs into the chocolate mixture. When the mixture is well blended, add the flour stirring only until it is incorporated. You should have a smooth, glossy batter. Spoon the batter into the muffin cups, using about 1 tablespoon the batter to fill each cup about three quarters full. If you have any empty cups, put 1 teaspoon water into each of those cups.

Bake for 14 to 16 minutes, or until the tops and bottoms spring back when touched. Transfer the pans to racks to cool for three minutes before carefully releasing the buttons. Cool to room temperature on the racks.

Source: Baking by Dori Greenspan