Bourbon-Brownie Petit Fours

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Brownies infused with the rich, decadent tastes of coffee and bourbon. Yum. I’ve been wanting to try to make petit fours ever since I watched Anna Olson make them effortlessly on her show, Sugar (Anna Olson is the best, btw). When I looked at her recipe though, it was a little daunting. And this one that I tried that I found on the Better Homes and Garden website seemed a smidge easier, plus fun with the addition of bourbon.

Turns out I couldn’t have picked a worse day to try these. My son, almost one now, is in a stage where whenever I am in the kitchen, he MUST be in my arms watching everything I’m doing. Occasionally I can distract him with something else, but not this afternoon. It was full on tears and snot streaming down the face, screaming his enormous high-pitched cry whenever his feet so much as touched the floor. (If I’m painting a picture of a total monster, I don’t mean to. He’s going through a lot right now … teething, growth spurts, I feel for the little man. But sometimes I Just. Need. Two. Hands. For. A. Second.)

So, these were definitely compromised. The worst part was trying to dip the brownies into a layer of chocolate fudge to coat them. It just wasn’t working out, it was taking too long, I didn’t melt the chocolate enough, a toddler was clinging to my knees, etc … so I just stopped. Some were coated, some weren’t, and that was just going to be the end of it. Turns out, I much prefer the non-coated ones better, even if they aren’t as cute. A lesson for next time (make sure son is napping before trying something complicated.)

Bourbon-Brownie Petit Fours

Ingredients

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup bourbon or milk
3 tablespoons instant coffee granules
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
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In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
In a small bowl stir together bourbon and coffee granules; set aside.
Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.
In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined.
Spread batter evenly in the prepared baking pan.Bake for 30 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut brownies out of the pan. Cut off the edges of brownie; save for another use (re: eat immediately).
For petits fours, cut brownies into 1- to 1-1/2-inch squares. Coat petits fours with a chocolate glaze (I used melted chocolate chips). For the flourish on top, I cheated a little bit. I had saved some of the icing from my Nutella cupcakes I made a while ago, so this seemed like the perfect time to thaw it. It was. So delicious.
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Word of the day:
Antipodal: diametrically opposite: twin brothers with antipodal personalities; (Geography) on the opposite side of the globe; pertaining to the antipodes
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