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
Units
Scale
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.