Description
Brownie Petit Fours – Decadent bite-sized treats made with rich chocolate brownie and topped with a smooth glaze. Perfect for indulging cravings.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (85g) Dutch-processed cocoa powder (for deepest chocolate flavor)
- 1 cup (125g) all-purpose flour
- ½ teaspoon salt
- 12 ounces (340g) semisweet chocolate, finely chopped
- ¾ cup (180ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon light corn syrup (ensures shine)
- Sprinkles, gold leaf, or edible flowers
- White chocolate for drizzling (4 ounces/113g)
- Chopped nuts (½ cup/60g)
Instructions
- Step 1: Prepare the Brownie Base Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a medium saucepan, melt the butter over medium heat. Remove from heat and whisk in sugar until well combined. Add eggs one at a time, whisking thoroughly between each addition. Stir in vanilla extract until the mixture is smooth and glossy.
- Step 2: Mix Dry Ingredients In a separate bowl, sift together cocoa powder, flour, and salt. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix – stop when no dry streaks remain but the batter is still slightly lumpy. This preserves the fudgy texture that makes these Brownie Petit Fours so irresistible.
- Step 3: Bake and Cool Spread the batter evenly in your prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours or overnight. This chilling step is crucial for achieving clean cuts for your petit fours.
- Step 4: Cut Into Squares Once thoroughly chilled, lift the brownie sheet out using the parchment overhang. With a ruler as your guide, cut into precise 1-inch squares using a sharp knife dipped in hot water and wiped clean between cuts. Place the squares on a wire rack set over a parchment-lined baking sheet and return to the refrigerator while preparing the glaze.
- Step 5: Prepare Chocolate Glaze Place finely chopped chocolate in a medium bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Let stand for 30 seconds, then gently stir until smooth. Add butter and corn syrup, stirring until fully incorporated and glossy. Allow the glaze to cool slightly until it reaches the perfect dipping consistency – it should coat the back of a spoon but still flow smoothly.
- Step 6: Glaze and Decorate Working with one brownie square at a time, place it on a fork and dip into the glaze, ensuring all sides are coated. Tap the fork gently against the bowl to remove excess glaze, then transfer to the wire rack. While the glaze is still wet, add any desired decorations. If using white chocolate drizzle, melt white chocolate, transfer to a small piping bag, and create delicate patterns across the tops. Allow the Brownie Petit Fours to set completely at room temperature or in the refrigerator for faster results.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 brownie petit four
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg