For the Brownies:

1. Preheat Oven – Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix Wet Ingredients – In a large bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, mixing until smooth.
3. Combine Dry Ingredients – In another bowl, whisk together flour, cocoa powder, salt, and baking powder.
4. Mix Batter – Gradually fold the dry ingredients into the wet ingredients until combined.
5. Bake – Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely.

For the Ganache:

1. Heat Cream – In a small saucepan, heat the heavy cream until it starts to simmer.
2. Melt Chocolate – Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth.
3. Spread Over Brownies – Once the brownies are cool, spread an even layer of ganache on top. Refrigerate for 30 minutes to set.

For the Chocolate Glaze:

1. Melt Ingredients – In a microwave-safe bowl, heat chocolate chips, butter, heavy cream, and corn syrup in 20-second intervals, stirring between each until smooth.

Assembling the Brownie Petit Fours:

1. Cut Brownies – Once the ganache is set, cut the brownies into small 1-inch squares. Wipe the knife between cuts for clean edges.
2. Glaze the Petit Fours – Place the brownie squares on a wire rack over parchment paper. Pour the chocolate glaze over each one, ensuring full coverage.
3. Chill & Set – Let the petit fours set at room temperature or refrigerate for 20 minutes.
4. Decorate (Optional) – Drizzle with white chocolate, add gold flakes, or top with sprinkles for an elegant touch.