Via Dorie greenspan: Baking from my Home to Yours - adapted by Isabelle
For the brownies:
zest of half orange
5 ml (1 tsp.) sugar
5 ml (1 tsp.) instant espresso coffee
125 g (1/2 cup) butter
60 g (1/4 cup) chocolate
100 g (1/3 cup) brown sugar
1 ml (1/4 tsp.) salt
5 ml (1 tsp) vanilla
flour 60g (1/4 cup)
For the icing:
100 g (1/3 cup) white chocolate
Preheat oven to 350°F (180°C).
Butter mini-muffins pan.
If you use the orange zest, rub the sugar with the zest. Book.
In a double boiler, melt the butter, chocolate, espresso and salt.
When melted, add sugar, vanilla and egg (if you use the orange zest, it's time to incorporate them).
Stir in flour.
Put 15 ml (30 ml me rather - 2 tsp. Tablespoons) of mixture into the molds.
Bake approximately 15 to 20 minutes.
Do not overcook!
Place the pan on a wire rack to cool 5 minutes, then unmould.
In the microwave, gently heat the white chocolate until melted.
Dip in chocolate brownies and cool.
Refrigerate if necessary.