A rich fudge brownie base, spiked with a Bailey’s Irish Cream glaze to give it that lil’ extra something special. Cheers!
Petit fours, given their size, are a lot of work. I’ve streamlined the process (no fancy layers, or fillings), and used a brownie base to cut down on time. Using a sharp, metal cookie cutter allows for clean edges– you’ll want to take extra care to make sure your edges are smooth, because the glaze hugs every ripple, accentuating any uneven surfaces.
Happy St.Patricks Day.
Clover Leaf Petit Fours (makes 1- 9×13” sheet pan, ~ 30 clover petit fours)
[Chocolate Fudge Brownies]
- 1 cup (2 sticks) unsalted butter
- 6 ounces semi-sweet chocolate (3 bakers squares)
- 1 1/3 cup cake flour (not self-rising)
- ½ teaspoon salt
- 1 ¾ cup sugar
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
[Bailey’s Irish Cream Glaze]
(Makes enough for 30 petits fours)
- 5 cups sifted confectioners sugar
- ¼ cup light corn syrup (prevents crystallization)
- 1 tsp vanilla extract
- 6 fl.oz Bailey’s Irish Cream (~ ¾ cup) – Grand Marnier also gives a nice flavor, but alcohol can be substituted with water
- food coloring (optional)
+ baking sheet
+ parchment paper
+ butter, or cooking spray to grease pans
+ cookie cutter
+ decorative quins (I crushed up some green clover quins)
+ wood skewers (to help with dipping)
+ candy/cupcake liners
1. Preheat oven to 350’F. Grease and line a baking sheet with parchment paper, making sure that it covers all the corners, with a 1” overhang on all sides. Over a double boiler, melt the chocolate and butter, whisking occasionally until all the chocolate and butter have melted. Set aside to cool slightly.
2. Sift flour, baking powder and salt, place in a large bowl, and set aside. Combine the sugar and eggs in a large mixing bowl. Using the whisk attachment beat on high speed until the mixture is thick and pale (ribbon stage) for approximately 5 minutes. Stir in the chocolate mixture and vanilla on low speed until smooth. Gently stir in the flour mixture until just incorporated, being careful not to over blend.
3. Pour the batter into the prepared baking sheet. Bake until the center is set—approximately 20-25 minutes. Remove the brownies from the oven, and cool completely.
4. Using the overhanging parchment paper, lift out the brownies, and place them on a cutting board. Using a desired cookie cutter cut out brownie shapes. Place on a cookie sheet, and allow them to set in the refrigerator while you make the glaze. See that ‘crust’ on top of my brownies? I just gently brushed it off, and flipped my brownies over to the flatter side before I dipped them into the glaze.
5. For the Bailey’s Irish Cream Glaze: Over a double boiler, carefully whisk sugar, corn syrup, Bailey’s Irish cream, and vanilla together until they are warm, well combined, and smooth. Stir in food coloring if desired, and be careful not to over heat. Remove the sugar glaze from the double boiler, and allow to cool for 3-5 minutes before pouring or dipping the petit fours.
6. Remove the brownies from the fridge, and thread a wooden skewer into the center of the cut-outs. Dip, or use a spoon to glaze the brownies.
7. Place the dipped brownies on a cooling rack, and carefully remove the skewer– a cooling rack is necessary because it allows the excess glaze to drip off the petit fours. You’ll find that the glaze drips off, and the grooves between the leaves become more pronounced. Repeat for all of your brownies. For lighter colors, or more intricate shapes, you might need to glaze the petit fours twice, so that the coating is nice and thick. While the glaze is still wet, sprinkle with dragees, nonpareils or quins.
8. Allow the glaze to fully set before trying to move the petit fours into decorative cups.
Brownies will keep at room temperature, in an airtight container for up to 3 days. If refrigerated, they will keep for 5 days.