Here’s another delicious dessert I made for New Years Eve – Brownie Petit Fours. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe.
I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these!
Ingredients:
- BROWNIES
- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1/4 cup milk
- 2 tablespoons coffee grounds (I measured them out from a k cup)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE
- 1 cup whipping cream
- 11.25 ounce milk chocolate pieces
- 16 ounce package semisweet chocolate pieces
Add butter and unsweetened chocolate to a medium saucepan over low heat. Stir occasionally until melted and smooth. Remove from heat and allow to cool.
Preheat your oven to 350 degrees. Line a baking pan with foil, extending the foil over the edges of the pan. (I used an 8×16-inch pan). Spray the foil with cooking spray and set aside. In a small bowl, stir together the milk and coffee granules and set aside.
When the chocolate mixture has cooled, stir the sugar into the chocolate.
Add eggs, one at a time, beating with a wooden spoon after each egg until just combined.
Stir in vanilla and milk mixture.
In a separate bowl, combine the flour and baking soda.
Add the flour mixture to the chocolate mixture, stirring until just combined.
Add the batter to the prepared baking pan and bake for 30 minutes at 350 degrees. Cool the brownies in the pan on a wire rack.
When cooled, lift the uncut brownies out of the pan using the edges of the foil. Cut brownies into small squares.
To make the milk chocolate frosting and semisweet chocolate glaze, bring whipping cream to just boiling over medium-high heat. Remove from heat and transfer 1/2 cup of the cream to a small bowl. Add the milk chocolate pieces to the bowl and do not stir. Let stand for 5 minutes. Add semisweet chocolate pieces to the remaining how cream in the saucepan and stir until smooth. After 5 minutes, stir the milk chocolate cream mixture that is in the bowl until smooth. Cover loosely and refrigerate for 1 to 2 hours.
To glaze the petit fours, dip each brownie square into the semisweet chocolate mixture in the saucepan. Remove the square from the mixture with a fork and tap the fork lightly against the saucepan to remove excess chocolate. Transfer to a cookie sheet lined with wax paper and allow to harden. Repeat with remaining brownie pieces.
To make the milk chocolate frosting, beat the reserved chocolate mixture with an electric mixture until fluffy (about 30 seconds). Spoon into a decorating bag fitted with a large star tip and pipe a rosette onto the center of each petit four.
This is a fun way to snazz up your normal brownies, isn’t it? I loved that you could taste the coffee in the bites, so they weren’t overly sweet.
This recipe makes quite a bit, depending on the size you cut the pieces. I ended up with about 50 petit fours!
Ingredients
- 1/2 cup butter
- 3 ounces unsweetened chocolate, coarsely chopped
- 1/4 cup milk
- 2 tablespoons coffee grounds (I measured them out from a k cup)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup whipping cream
- 11.25 ounce milk chocolate pieces
- 16 ounce package semisweet chocolate pieces
Instructions
- Add butter and unsweetened chocolate to a medium saucepan over low heat. Stir occasionally until melted and smooth. Remove from heat and allow to cool.
- Preheat your oven to 350 degrees.
- Line a baking pan with foil, extending the foil over the edges of the pan. (I used an 8×16-inch pan). Spray the foil with cooking spray and set aside.
- In a small bowl, stir together the milk and coffee granules and set aside.
- When the chocolate mixture has cooled, stir the sugar into the chocolate.
- Add eggs, one at a time, beating with a wooden spoon after each egg until just combined.
- Stir in vanilla and milk mixture.
- In a separate bowl, combine the flour and baking soda.
- Add the flour mixture to the chocolate mixture, stirring until just combined.
- Add the batter to the prepared baking pan and bake for 30 minutes at 350 degrees. Cool the brownies in the pan on a wire rack.
- When cooled, lift the uncut brownies out of the pan using the edges of the foil. Cut brownies into small squares.
- To make the milk chocolate frosting and semisweet chocolate glaze, bring whipping cream to just boiling over medium-high heat.
- Remove from heat and transfer ½ cup of the cream to a small bowl. Add the milk chocolate pieces to the bowl and do not stir. Let stand for 5 minutes.
- Add semisweet chocolate pieces to the remaining how cream in the saucepan and stir until smooth. After 5 minutes, stir the milk chocolate cream mixture that is in the bowl until smooth. Cover loosely and refrigerate for 1 to 2 hours.
- To glaze the petit fours, dip each brownie square into the semisweet chocolate mixture in the saucepan.
- Remove the square from the mixture with a fork and tap the fork lightly against the saucepan to remove excess chocolate.
- Transfer to a cookie sheet lined with wax paper and allow to harden. Repeat with remaining brownie pieces.
- To make the milk chocolate frosting, beat the reserved chocolate mixture with an electric mixture until fluffy (about 30 seconds). Spoon into a decorating bag fitted with a large star tip and pipe a rosette onto the center of each petit four.
