Brownie Petit Fours Delight (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 cup (2 sticks) unsalted butter, melted
02 -
1 3/4 cups granulated sugar
03 -
4 large eggs
04 -
2 teaspoons vanilla extract
05 -
1 cup all-purpose flour
06 -
3/4 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking powder
→ Chocolate Ganache Filling
09 -
1 cup semi-sweet chocolate chips
10 -
1/2 cup heavy cream
→ Chocolate Glaze
11 -
2 cups powdered sugar
12 -
1/2 cup unsweetened cocoa powder
13 -
1/4 cup whole milk (add more if needed)
14 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and grease lightly.
02 -
In a large bowl, whisk together melted butter, sugar, eggs, and vanilla extract until smooth.
03 -
Sift in the flour, cocoa powder, salt, and baking powder. Mix until just combined (do not overmix).
04 -
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.
05 -
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.
06 -
Let the ganache cool slightly until thickened but still spreadable.
07 -
Once cooled, use a sharp knife or square cutter to slice the brownies into small 1-inch squares.
08 -
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.
09 -
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.
10 -
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.
11 -
Refrigerate for 15-20 minutes until the glaze is firm.
# Notes:
01 -
Use a round or heart-shaped cutter for different shapes.
02 -
Store in an airtight container in the fridge for up to 5 days.
03 -
Swap the chocolate glaze for white chocolate or a simple powdered sugar icing for a different variation.