Introduction

These Brownie Petit Fours are bite-sized chocolate treats that combine rich, fudgy brownie with a glossy ganache topping. Perfect for parties or an elegant dessert, they offer a delightful balance of sweet and salty flavors.

The image shows multiple mini chocolate cakes arranged on a white marble surface. Each cake has two layers: a bottom dark brown, slightly crumbly cake base, and a top layer of smooth, glossy milk chocolate frosting swirled into a small dome. On top of the frosting are small dark chocolate chips and tiny white candy pearls scattered evenly. The cakes are round and stand close to each other, with the focus on the one closest to the camera. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces (about ¾ cup) semisweet chocolate, chopped
¾ cup (12 tbsp or 165g) unsalted butter
¾ cup (150g) granulated sugar
½ cup (100g) light brown sugar
3 large eggs
1½ teaspoons vanilla extract
1 cup (140g) all-purpose flour
¾ cup (65g) cocoa powder
¾ teaspoon salt
6 ounces semisweet chocolate, chopped or in morsels
¾ cup (6 ounces) heavy whipping cream
Fleur de sel, for sprinkling

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium saucepan, melt the semisweet chocolate and butter together over low heat, stirring until smooth.
Step 3: Remove from heat and stir in both granulated sugar and light brown sugar until fully combined. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
Step 4: Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until fully combined.
Step 5: Pour the brownie batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Allow the brownies to cool completely in the pan. Once cool, transfer to a cutting board and cut into small squares or rectangles to create petit fours.
Step 7: To make the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped semisweet chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy.
Step 8: Pour the ganache over each petit four, coating evenly. Let any excess drip off and allow the ganache to set for a few minutes.
Step 9: Finish by sprinkling fleur de sel lightly over each petit four. Allow the ganache to set completely before serving.

Tips & Variations

For a richer chocolate flavor, use bittersweet chocolate instead of semisweet in both the brownies and ganache.
Swap fleur de sel for flaky sea salt or omit if you prefer a purely sweet treat.
Chill the petit fours briefly after ganache coating to speed up setting.
Add a small dollop of raspberry jam between the brownie and ganache layers for a fruity twist.

Storage

Store the Brownie Petit Fours in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to 1 week, allowing them to come to room temperature before serving. Reheat gently in the microwave for a few seconds if desired, but ganache texture may soften.

How to Serve

A group of small round chocolate cakes sits on a white marbled surface. Each cake has two layers: the bottom layer is a dark brown, dense chocolate cake base, and the top layer is a smooth, shiny swirl of rich chocolate frosting. On top of the frosting, there are small chocolate chips and tiny white round sprinkles scattered evenly. The cakes are neatly arranged, with the closest one in clear focus and the others blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownies ahead of time?

Yes, you can bake the brownies a day ahead, then cut and frost with ganache just before serving for best results.

What can I use if I don’t have fleur de sel?

You can substitute with any flaky salt or omit it entirely. The petit fours will still be deliciously sweet without the salty contrast.