Description
Delicate chocolate French “Brownie Petit Fours” offer miniature indulgence with sophisticated elegance. Small squares of rich chocolate cake glazed perfectly will transport dessert lovers to Parisian patisserie bliss.
Ingredients
Scale
- 4 large eggs
- 1 cup (2 sticks or 226 g) unsalted butter, melted
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 cup (170 g) semi-sweet chocolate chips
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 cups (240 g) powdered sugar
- ½ cup (50 g) unsweetened cocoa powder
- ½ cup (120 ml) heavy cream
- ¼ cup (60 ml) whole milk (add more if needed)
- 1 teaspoon vanilla extract
Instructions
- Thermal Preparation: Calibrate oven to 350°F (175°C). Armor a 9×13-inch baking vessel with parchment, applying a delicate grease layer to prevent adhesion.
- Liquid Symphony: Orchestrate melted butter, sugar, eggs, and vanilla extract in a capacious mixing bowl, whisking with fluid motions until the mixture achieves a velvety, uniform consistency.
- Dry Element Integration: Sift flour, cocoa powder, salt, and baking powder through a fine mesh, gently folding into the liquid foundation. Stir with minimal manipulation to maintain the batter’s tender structure, avoiding aggressive mixing.
- Thermal Transformation: Distribute the chocolatey mixture evenly across the prepared canvas, ensuring a smooth topography. Dispatch into the preheated oven’s embrace for 20-25 minutes. Validate doneness by inserting a probing implement – emerge with a few moist crumbs clinging. Allow the brownie landscape to descend to ambient temperature, relaxing its internal architecture completely before further manipulation.
Notes
- Gently fold dry ingredients into wet ingredients just until combined to maintain a tender, fudgy brownie texture and avoid tough, dense results.
- Allow brownies to cool completely in the pan before cutting to ensure clean, precise petit four shapes and prevent crumbling during slicing.
- Use room temperature eggs for even mixing and consistent batter, which helps create a smoother, more uniform brownie base for petit fours.
- Store petit fours in an airtight container with a piece of bread to keep them soft and prevent drying out, maintaining their rich, decadent texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg