Brownie Petit Fours Wood My Decadent Mini Brownie Bites

Instructions:

1. Grease and line the 8x8 inch baking pan with parchment paper, leaving an overhang.
2. Melt the butter in a large bowl and let cool slightly.
3. Whisk in the granulated sugar and brown sugar until well combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in the chocolate chips (optional).
8. Pour the batter into the prepared pan and spread evenly. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
10. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Add the butter and whisk until smooth and glossy.
11. Place the cooled brownie slab in the freezer for about 30 minutes to firm it up for easier cutting.
12. Using a sharp knife, trim the edges of the brownie. Cut the brownies into even squares (approximately 1-inch squares).
13. Dip the top of each brownie square into the ganache, or spread a thin layer of ganache over the top.
14. Sprinkle with your desired toppings before the ganache sets.
15. Place the petit fours on a wire rack and chill in the refrigerator for at least 30 minutes to allow the ganache to set.
16. Bring the brownie bliss bites to room temperature before serving for the best flavour and texture.