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
Milk Chocolate Glaze and Frosting

1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.

2. 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.

3. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.

4. In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared baking pan.

5. Bake in the preheated oven 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.

6. For petit fours, cut brownies into 1- to 1-1/2-inch squares. Coat petit fours with Milk Chocolate Glaze.

7. For Milk Chocolate Frosting, beat the reserved cooled milk chocolate mixture with an electric mixer about 30 seconds or until fluffy. Spoon frosting into a decorating bag fitted with a large star tip. Pipe large rosettes in the center of each petit four. Makes about 64 petit fours.

To Store: Place petit fours in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw if frozen. Let refrigerated petit fours stand at room temperature for 15 minutes before serving.

Milk Chocolate Glaze and Frosting: In a medium saucepan, bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add one 12-ounce package milk chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth.
Pour half of chocolate mixture into a large bowl; cover loosely and chill for 1 to 2 hours for Milk Chocolate Frosting. Set remaining half aside in saucepan for Milk Chocolate Glaze. When ready to glaze petit fours, reheat and stir Milk Chocolate Glaze over medium-low heat until of drizzling consistency.