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Perfect Brownie Petit Fours Recipe Easy Homemade Treat

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Brownie petit fours are a delightful combination of elegant presentation and indulgent flavor. Bite-sized brownies layered with creamy ganache and topped with a glossy glaze make for a stunning dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 cup (175g) white chocolate chips
  • 2 tablespoons (30ml) milk
  • Optional: Food coloring for a pop of color
  • Optional toppings: Sprinkles, crushed nuts, edible glitter

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated. Sift in the cocoa powder, flour, salt, and baking powder, then gently fold them into the wet ingredients using a rubber spatula.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake!
  4. Let the brownies cool in the pan for about 15 minutes, then transfer them to a cooling rack using the parchment paper overhang.
  5. In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 30-45 seconds). Add the semi-sweet chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
  6. Once the brownies are completely cool, spread the ganache evenly over the top. Chill the brownies in the refrigerator for 15-20 minutes to allow the ganache to set.
  7. Melt the white chocolate chips and milk together in a microwave-safe bowl in 20-second intervals, stirring until smooth. Add food coloring if desired.
  8. Cut the brownies into small squares (about 1-inch each). Dip each square into the glaze, coating the top and sides. Place them on a cooling rack or parchment paper to set.
  9. Decorate with sprinkles, crushed nuts, or edible glitter while the glaze is still wet. Let the petit fours sit at room temperature or in the fridge until the glaze hardens.

Notes

[‘Don’t overmix the batter to keep the brownies fudgy and moist.’, ‘Start checking the brownies with a toothpick a few minutes before the baking time ends to avoid overbaking.’, ‘Refrigerating the brownies after spreading the ganache makes them easier to slice into neat squares.’, ‘Dip your knife in hot water and dry it before cutting the petit fours for clean edges.’, ‘Add a drop of peppermint or almond extract to the white chocolate glaze for a flavor twist.’]

Nutrition

Keywords: brownie petit fours, chocolate dessert, easy homemade treat, ganache, glaze, bite-sized dessert

Find it online: https://blairrecipes.com/perfect-brownie-petit-fours-recipe-easy-homemade-treat/