Brownie Petit Fours

Brownie Petit Fours

  • PRINT

SKILL LEVEL : expertPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium50 mg2% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium50 mg2% DV
Total Carbohydrates16 g5% DV
Dietary Fiber0.0 g0% DV
Sugars5 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • Sprinkles or decorator's icing (optional)
  • 1/3 cup HERSHEY'S Cocoa
  • 3 tablespoons shortening (do not use butter, margarine, spread or oil)
  • 1/2 cup butter or margarine (1 stick) , melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup walnuts chopped (optional)
  • 2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.)

Directions

  • 1. Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.
  • 2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in walnuts, if desired. Spread batter evenly in prepared pan.
  • 3. Bake 20 to 25 minutes or until brownie begins to pull away from sides of pan. Cool completely in pan on wire rack; refrigerate about 2 hours.
  • 4. Using edges of foil, lift brownie out of pan. Peel off foil; cut into 1-1/4 inch squares and allow to warm up to room temperature.
  • 5. Line tray with wax paper. Melt small chocolate chips and shortening in small heavy saucepan over very low heat. Dip each brownie square into melted chocolate, covering completely. (Return to heat if chocolate cools and is hard to coat.) Gently tap on side of pan to allow extra chocolate to drip off. Place on prepared tray. Allow chocolate to set at room temperature or refrigerate until set (about 30 minutes); decorate as desired. (Sprinkles should be added just before chocolate sets.) About 32 petit fours.
Ingredients sitting on a table

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