• In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
• 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.
• Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.
• In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared baking pan.
• Bake 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.
• For petits fours, cut brownies into 1- to 1-1/2-inch squares. Coat petits fours with Semisweet Chocolate Glaze.
• For Milk Chocolate Frosting, beat the reserved cooled milk chocolate mixture with an electric mixer for 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.

Milk Chocolate Frosting and Semisweet Chocolate Glaze

• In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat.
• For Milk Chocolate Frosting, transfer 1/2 cup of the hot cream to a small bowl. Add milk chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cover loosely and chill for 1 to 2 hours.
• For Semisweet Chocolate Glaze, add semisweet chocolate pieces to the remaining hot cream in a saucepan, stirring until smooth. Set aside. When ready to glaze petits fours, reheat Semisweet Chocolate Glaze over medium-low heat to reach pouring consistency, stirring constantly.