Brownie Petit Fours – Wood & Spoon Style

Brownie Petit Fours are miniature, bite-sized treats that combine rich, fudgy brownies with a glossy icing or ganache.

Inspired by the Wood & Spoon blog’s style, these dainty confections are perfect for parties, showers, or whenever you need a beautifully presented sweet in small portions.

Kitchen Equipment Needed

• 8×8-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Offset spatula or butter knife
• Wire rack

Ingredients Overview

• Brownies: A dense, fudge-like recipe works best for stable, clean cuts.
• Chocolate or icing: A smooth ganache or icing coats the petit fours.
• Optional toppings: Sprinkles, chopped nuts, or drizzle add extra flair.

Ingredients

Brownies

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt

Glaze or Ganache

• 1 1/2 cups semisweet chocolate chips (or chopped chocolate)
• 1/2 cup heavy cream (plus more if needed)
• Optional: 1 tablespoon corn syrup for a shinier finish

Directions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. Make the brownie batter: In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Stir in the eggs and vanilla. In a separate bowl, whisk flour, cocoa powder, and salt. Add the dry mixture to the wet ingredients, stirring just until combined.
3. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy. Let them cool completely in the pan.
4. Cut into petit fours: Once cooled, lift brownies out using parchment edges. Using a sharp knife, trim any rough edges if desired. Cut into small 1-inch squares. Place the squares on a wire rack set over a baking sheet.
5. Prepare the glaze or ganache: In a microwave-safe bowl or small saucepan, warm the heavy cream until hot but not boiling. Add the chocolate chips (and optional corn syrup), letting them sit for 1 minute. Stir until smooth and glossy. If needed, thin the ganache with a bit more warm cream.
6. Glaze the brownies: Pour or spoon the ganache over each brownie square, letting excess drip onto the baking sheet. Use an offset spatula to smooth the tops and sides if needed.
7. Decorate and set: Add sprinkles, chopped nuts, or a white chocolate drizzle if desired. Allow the glaze to set at room temperature or in the refrigerator before serving.

Prep Time

20 minutes

Bake Time

20–25 minutes

Total Time

40–45 minutes (plus cooling and glazing)

Nutrition (per 1-inch square, ~16 squares)

• Calories: ~130
• Fat: ~8g
• Carbohydrates: ~14g
• Sugar: ~10g
• Protein: ~2g

Expert Tips

• Smooth cuts For cleaner edges, chill brownies briefly before slicing. Wipe your knife blade between cuts.
• Consistency If the ganache seems too thick to pour, stir in a tablespoon of hot cream. If it’s too thin, let it cool slightly before pouring.
• Variations Infuse the ganache with a tablespoon of espresso or add a pinch of sea salt for a different flavor profile.

FAQs

Can I double this recipe?

Yes, use a 9×13-inch pan for baking, and increase bake time slightly.

What if I don’t have heavy cream?

Substitute with half-and-half or evaporated milk for a similar result, though the ganache may be slightly less rich.

How long do they keep?

Store petit fours in an airtight container in the fridge for up to 4 days.

Storing & Reheating

• Storing Keep in a sealed container in the refrigerator for up to 4 days.
• Reheating These are typically served cold or at room temperature, so no reheating is needed.

Substitutions & Variations

• Flavored chocolate Use mint chocolate chips or add an extract like peppermint or almond.
• Decorations Top with edible glitter, gold leaf, or a swirl of colored white chocolate for a festive look.
• Nutty version Stir in chopped pecans or walnuts into the batter for extra texture.

Brownie Petit Fours - Wood & Spoon Style

Brownie Petit Fours are miniature, bite-sized treats that combine rich, fudgy brownies with a glossy icing or ganache.

Print Recipe Pin Recipe

Equipment

• - 8x8-inch baking pan
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Offset spatula or butter knife
• - Wire rack

Ingredients

  

• - 1/2 cup 1 stick unsalted butter, melted
• - 1/2 cup granulated sugar
• - 1/2 cup light brown sugar packed
• - 2 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1/2 cup all-purpose flour
• - 1/3 cup unsweetened cocoa powder
• - 1/2 teaspoon salt
• #### Glaze or Ganache
• - 1 1/2 cups semisweet chocolate chips or chopped chocolate
• - 1/2 cup heavy cream plus more if needed
• - Optional: 1 tablespoon corn syrup for a shinier finish

Instructions

 

• **Prepare the pan** Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.
• **Make the brownie batter** In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Stir in the eggs and vanilla. In a separate bowl, whisk flour, cocoa powder, and salt. Add the dry mixture to the wet ingredients, stirring just until combined.
• **Bake** Pour the batter into the prepared pan, smoothing the top. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy. Let them cool completely in the pan.
• **Cut into petit fours** Once cooled, lift brownies out using parchment edges. Using a sharp knife, trim any rough edges if desired. Cut into small 1-inch squares. Place the squares on a wire rack set over a baking sheet.
• **Prepare the glaze or ganache** In a microwave-safe bowl or small saucepan, warm the heavy cream until hot but not boiling. Add the chocolate chips (and optional corn syrup), letting them sit for 1 minute. Stir until smooth and glossy. If needed, thin the ganache with a bit more warm cream.
• **Glaze the brownies** Pour or spoon the ganache over each brownie square, letting excess drip onto the baking sheet. Use an offset spatula to smooth the tops and sides if needed.
• **Decorate and set** Add sprinkles, chopped nuts, or a white chocolate drizzle if desired. Allow the glaze to set at room temperature or in the refrigerator before serving.