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Estimated cooking time: 55 minutes

About 3 dozen petit fours.

Brownie Petit Fours Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts(optional)
• 2 cups (12-oz. pkg.) HERSHEY’S Mini Chips Semi-Sweet Chocolate
• 3 tablespoons shortening(do not use butter, margarine, spread or oil)
• Sprinkles or decorator’s icing(optional)

Brownie Petit Fours Cooking Instructions:

• Heat oven to 350°F. Line 9-inch square baking pan with foil; grease foil.

• 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.

• 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.

• 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.

• 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 3 dozen petit fours.

Tags: cake, cookies

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