These Brownie Petit Fours are elegant, bite-sized treats featuring rich, fudgy brownies layered with luscious ganache and coated in a silky chocolate glaze. Perfect for weddings, tea parties, or any special occasion, these miniature delights bring a touch of sophistication to your dessert table while satisfying every chocolate craving.
Why You’ll Love This Recipe
- Rich and Decadent – Fudgy brownie layers with creamy ganache.
- Perfect for Special Occasions – Elegant presentation for parties and events.
- Bite-Sized Treats – Easy to serve and share.
- Versatile Flavors – Customizable with different fillings and toppings.
- Make-Ahead Friendly – Prepare in advance for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies:
- Unsalted butter
- Semi-sweet chocolate (melted)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
For the Ganache Filling:
- Heavy cream
- Semi-sweet or dark chocolate (chopped)
- Butter (for extra shine)
For the Chocolate Glaze:
- Semi-sweet chocolate (melted)
- Heavy cream
- Corn syrup (for a glossy finish)
Optional Decorations:
- White chocolate drizzle
- Sprinkles or edible gold dust
- Chopped nuts
Directions
Make the Brownies:
- Preheat Oven – Set to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Melt Butter and Chocolate – In a bowl, melt butter and chocolate together, stirring until smooth.
- Mix in Sugars and Eggs – Stir in granulated and brown sugar, then add eggs one at a time, mixing well.
- Add Dry Ingredients – Fold in flour, cocoa powder, and salt until just combined.
- Bake – Pour batter into the prepared pan and bake for 25-30 minutes. Let cool completely.
Prepare the Ganache:
- Heat Heavy Cream – Warm heavy cream until steaming (not boiling).
- Melt Chocolate – Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Add butter for shine.
- Chill – Let ganache cool slightly until spreadable.
Assemble the Petit Fours:
- Cut the Brownies – Once cool, trim edges and cut into small squares or circles.
- Layer with Ganache – Spread a layer of ganache over half of the brownie pieces, then sandwich with another piece on top.
- Chill – Place in the fridge for 30 minutes to set.
Coat with Chocolate Glaze:
- Make the Glaze – Melt chocolate with heavy cream and corn syrup until smooth.
- Dip or Pour Over Brownies – Use a fork to dip each petit four in the glaze or drizzle glaze over the top.
- Decorate – Add white chocolate drizzle, sprinkles, or nuts before the glaze sets.
Serve:
- Let Set and Enjoy – Allow the glaze to harden before serving.
Servings and Timing
- Servings: 24 petit fours
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cooling & Assembly Time: 1 hour
- Total Time: 1 hour 55 minutes
Variations
- Raspberry Brownie Petit Fours – Spread raspberry jam between brownie layers.
- Salted Caramel Version – Add a layer of caramel before the ganache.
- Espresso Brownie Petit Fours – Stir in 1 teaspoon of espresso powder into the batter for a coffee kick.
- Nutty Delight – Add chopped hazelnuts or almonds between layers.
- Gluten-Free Version – Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezing: Freeze for up to 3 months; thaw before serving.
- Serving Tip: Best served at room temperature for the best texture.
FAQs
Can I make these ahead of time?
Yes! Brownies and ganache can be prepared a day in advance.
How do I get clean brownie cuts?
Chill the brownies before slicing and wipe the knife clean between cuts.
Can I use white chocolate instead of dark chocolate?
Yes! White chocolate ganache or glaze would create a different but delicious version.
Do I have to use ganache?
No, you can skip it or replace it with buttercream or fruit preserves.
Why is my glaze too thick?
Add a little extra cream to thin it out.
Can I make these into different shapes?
Yes! Use mini cookie cutters for circles, hearts, or other fun shapes.
How do I prevent the glaze from cracking?
Let the petit fours come to room temperature before adding the glaze.
What’s the best way to serve these at an event?
Place them in mini cupcake liners for an elegant presentation.
Can I add liqueur for an adult version?
Yes! A splash of Baileys or Grand Marnier in the ganache adds a delicious twist.
How do I keep them from being too sweet?
Use dark chocolate for a more balanced flavor.
Conclusion
These Brownie Petit Fours are a luxurious and elegant dessert, combining rich, fudgy brownies with smooth ganache and a glossy chocolate glaze. Perfect for any special occasion, these bite-sized treats are as delicious as they are beautiful. Try them today and impress your guests with these decadent mini delights!
Print
Brownie Petit Fours
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 petit fours 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Description
These Brownie Petit Fours are mini chocolate delights featuring dense, fudgy brownie layers, a silky chocolate ganache filling, and a glossy chocolate glaze. They’re easy to make but look like a fancy bakery treat—perfect for tea parties, weddings, or the holidays!
Ingredients
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Chocolate Ganache Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Chocolate Glaze:
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup whole milk (add more if needed)
- 1 teaspoon vanilla extract
Instructions
Make the Brownies:
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and grease lightly.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
- Add Dry Ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Mix until just combined (do not overmix).
- Bake: Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let brownies cool completely.
Make the Ganache Filling:
- Heat Cream & Mix: In a microwave-safe bowl, heat heavy cream until warm (but not boiling). Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
- Chill & Set: Let the ganache cool slightly until thickened but still spreadable.
Assemble the Petit Fours:
- Cut the Brownies: Once cooled, use a sharp knife or square cutter to slice the brownies into small 1-inch squares.
- Layer with Ganache: Spread a thin layer of ganache over half of the brownie squares, then top with another brownie square to make mini sandwiches. Refrigerate for 10 minutes to set.
Make the Chocolate Glaze:
- Mix Glaze: In a bowl, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth. If the glaze is too thick, add a little more milk.
Glaze the Petit Fours:
- Coat Brownies: Place brownie stacks on a wire rack over a baking sheet. Pour the glaze over each one, ensuring full coverage. Let excess glaze drip off.
- Chill & Set: Refrigerate for 15-20 minutes until the glaze is firm.
Serve & Enjoy!
- Garnish with chocolate shavings, edible gold dust, or a drizzle of white chocolate for an extra fancy touch!
Notes
- For extra elegance, use a round or heart-shaped cutter for different shapes.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Want a different glaze? Swap the chocolate glaze for white chocolate or a simple powdered sugar icing.