Mini Brownie Chocolate Treats

This brownie petit fours recipe transforms simple brownies into elegant, bite-sized chocolate desserts that look like they came straight from a French patisserie. The combination of fudgy brownie layers with silky ganache filling and glossy chocolate glaze creates an irresistible treat that's surprisingly easy to make at home.

I first made these for my sister's bridal shower and they disappeared within minutes. The guests kept asking which bakery I ordered them from and couldn't believe they were homemade.

Ingredients

• Unsalted butter: provides richness and moisture to the brownies for that perfect fudgy texture
• Granulated sugar: balances the cocoa powder and creates that crackly brownie top
• Large eggs: give structure and richness while helping to bind everything together
• Vanilla extract: enhances the chocolate flavor with its warm aromatic notes
• All-purpose flour: just enough to provide structure without making brownies cakey
• Unsweetened cocoa powder: use Dutch-processed for a deeper color and smoother taste
• Semi-sweet chocolate chips: select a good quality brand as they form the base of your ganache
• Heavy cream: creates that silky smooth ganache filling that melts in your mouth
• Powdered sugar: gives the glaze its smooth consistency and sweet finish

Step-by-Step Instructions

Brownie Base Preparation:

Preheat your oven to 350°F and prepare your pan properly. The parchment paper is crucial here as it allows you to easily remove the entire brownie slab for clean cutting. Make sure it overhangs on two sides for easy lifting.

Wet Ingredient Mixing:

Whisk your melted butter and sugar until completely incorporated. This mixture should be smooth but not airy. Add eggs one at a time, mixing well after each addition. The vanilla goes in last to avoid cooking it off with the hot butter.

Dry Ingredient Incorporation:

Sift your dry ingredients to prevent cocoa powder lumps. Fold them gently into the wet mixture just until no flour streaks remain. Overmixing will develop gluten and result in cakey rather than fudgy brownies.

Perfect Baking:

Spread the batter evenly and watch the baking time carefully. You want them slightly underbaked for petit fours. The toothpick test should show moist crumbs not wet batter. Cool completely before cutting to prevent crumbling.

Ganache Creation:

Heat your cream just until you see tiny bubbles forming around the edges. Pour over chocolate and let sit undisturbed. This patience allows the hot cream to melt the chocolate evenly before stirring. Stir from the center outward until glossy.

Precision Cutting:

Use a ruler to mark even squares before cutting. Clean your knife between cuts by wiping with a hot damp cloth for the cleanest edges. For professional results, trim the edges of the brownie slab before cutting into squares.

Ganache Assembly:

Apply ganache with an offset spatula in a thin, even layer. Press the top brownie gently to distribute the ganache to the edges without squeezing it out. Chill to set the ganache before glazing.

Glaze Application:

Pour glaze from the center of each petit four, allowing it to cascade down the sides. A second coat may be needed after the first sets for complete coverage. Let excess drip for 30 seconds before transferring to a clean surface.

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The chocolate ganache is truly the heart of this recipe. I discovered that letting the ganache cool and thicken to a peanut butter consistency before spreading creates the perfect layer between the brownies. My grandmother taught me this technique when I was just eight years old, standing on a stool in her kitchen during the holidays.

Make-Ahead Tips

These petit fours actually benefit from being made a day ahead. The flavors deepen and the different layers meld together beautifully overnight. You can make the components in stages over a couple of days if you are short on time. The brownies can be baked and frozen for up to a month, then thawed before assembly.

Decoration Ideas

While these petit fours are stunning with just the glossy chocolate glaze, you can elevate them further with simple decorations. Try a light dusting of edible gold or silver luster dust for special occasions. A tiny fresh raspberry or single edible flower makes an elegant garnish. For holidays, use seasonal sprinkles or colored drizzles to match your theme.

Serving Suggestions

Arrange these petit fours on a tiered stand for an elegant afternoon tea presentation. They pair beautifully with coffee, especially espresso, which complements the rich chocolate flavors. For dessert tables, place them on mirror tiles or black slate for dramatic effect. They hold up well at room temperature for several hours, making them perfect for events.

Troubleshooting

If your glaze is too thick, add milk one teaspoon at a time until it reaches a pourable consistency. If too thin, add more powdered sugar. Should your brownies crumble when cutting, they might be too warm. Place them in the refrigerator for 30 minutes before trying again. For cleaner cuts, freeze the brownies for 15 minutes before slicing with a hot knife.

Frequently Asked Questions

→ How do I ensure the brownies stay fudgy?

To keep the brownies fudgy, avoid overmixing the batter and bake just until a toothpick inserted has a few moist crumbs.

→ Can I use a different ganache filling?

Yes, you can substitute semi-sweet chocolate with dark or milk chocolate, or even add a hint of flavor like coffee or orange extract.

→ How can I make the glaze smoother?

Ensure the powdered sugar is sifted before mixing, and gradually add milk until you reach the desired consistency.

→ Can these be made ahead of time?

Yes, you can prepare them a day in advance and store in an airtight container in the fridge. Glaze them closer to serving time for the best presentation.

→ What are some garnish suggestions?

For added flair, use chocolate shavings, edible gold dust, sprinkles, or a white chocolate drizzle.