Brownie Petit Fours

These brownie bites are an easy alternative to making classic petit fours. The brownie stays moist from the liquid sweetener, and it has the cake-like texture you want in petit fours. The dark chocolate glaze creates a hard candy shell over the brownie, and you can decorate it as you like. The taste is unexpected for a brownie and a treat for chocolate lovers.
Prep batter: 20 minutes Bake: 12 to 13 minutes Bake at: 325°F Yield: 24 servings Glaze brownies: 20 minutes Pan: 24-well brownie bite (1 1/2-inch square) or mini muffin pan Difficulty: easy

Ingredients

Brownie Batter

  • 2 ounces unsweetened Baker’s chocolate squares
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup (60 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs, well-beaten
  • Non-Stick cooking spray
  • Wax or parchment paper

Chocolate Sprinkles

  • 1/3 cup dark chocolate chips, frozen (see “Tips")

Chocolate Glaze

  • 1 1/2 cups dark chocolate chips
  • Pastry brush

Directions

Making the Brownie Bites

  • Preheat the oven to 325°F.
  • In a medium, microwave-safe bowl, melt the unsweetened chocolate with the butter at 50% power for 2 1/2 to 3 minutes, stopping and stirring frequently. Stir until smooth and let the mixture cool for a few minutes.
  • In a small bowl, sift together the flour, salt and baking powder.
  • One at a time, add the sugar, agave nectar or maple syrup, vanilla, and well-beaten eggs to the chocolate mixture, whisking to combine. Add the flour mixture to the chocolate, stirring to just combine.
  • Lightly coat 24 wells of a brownie bite (1 1/2-inch square) or mini muffin pan with non-stick cooking spray. Spoon batter into the wells until half full and bake in a 325° oven for 12 to 13 minutes. The brownie bites are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake!
  • Let the brownie bites cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of each one and turn them out on a wire rack to cool completely.
  • As soon as the brownie bites come out of the oven, place 1/3 cup dark chocolate chips for the sprinkles in the freezer.

Making the Chocolate Sprinkles

  • In the small work bowl of a food processor, finely chop the frozen dark chocolate chips. Set aside until needed.

Making the Chocolate Glaze

  • In a small, microwave-safe bowl melt 1 1/2 cups dark chocolate chips at 50% power for 2 1/2 to 3 minutes until just soft, stopping and stirring frequently. Stir until smooth.

Decorating the Brownie Bites

  • Place wax or parchment paper under your glaze and cooling rack to avoid a mess. Working quickly before the chocolate hardens, spear the bottom of a brownie bite with a fork. Dip a pastry brush in the chocolate and apply a thick coat over the top and sides of the brownie bite (see “Tips”).
  • Use another fork under the brownie bite to help slide it onto the cooling rack. While the chocolate glaze is still wet, decorate the top with the dark chocolate sprinkles.
  • Allow the glaze to fully harden before storing the brownie bites.
  • Brownie Petit Fours can be stored in an airtight container with layers separated by wax paper for up to 3 days and they can be frozen for up to 2 weeks.

Tips

  • If you prefer, top the brownie bites with finely chopped nuts or colored sprinkles in place of the dark chocolate bits.
  • You can dip each brownie bite in the glaze instead of brushing it on, but the pastry brush is easier and uses less chocolate.
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