I made these cute brownie buttons last summer and was so infatuated a left an embarrassingly adoring comment on Dorie's blog. This time I made them early- I couldn't wait since they were so great last time! The chocolate is complimented but an almost undetectable flavor from the orange zest. The white chocolate is perfect on top and looks great, too. I added some sprinkles this time around because I was making these as a birthday treat and thought that would be festive.
When you make these (a great use of your mini muffin pan, by the way) I'd recommend a few things:
~Use a chocolate you love since the flavor really comes through
~Thoroughly grease the muffin tins so you can remove the brownies (a thin knife is also helpful in this task)
~Fill the muffin tins 2/3 or 3/4 of the way full- they won't really rise, but you'll need the extra height for dipping the brownies
~Freeze any leftovers to enjoy later- they thaw out great and even taste awesome frozen!
Grab the recipe here, from the last time I made them, or on Jayma's blog. You won't be disappointed (and the mini factor- people will be so impressed by this simple and easy dessert!)