Print

Brownie Petit Fours Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

Delightful Brownie Petit Fours featuring rich, fudgy brownies topped with a smooth semisweet chocolate ganache and a hint of fleur de sel for a perfect balance of sweet and salty flavors. These bite-sized treats are perfect for parties or an elegant dessert platter.

Ingredients

Scale

Brownie Base

  • 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

Ganache Topping

  • 6 ounces semisweet chocolate, chopped or in morsels
  • ¾ cup (6 ounces) heavy whipping cream
  • Fleur de sel, for sprinkling

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
  2. Melt Chocolate and Butter: In a medium saucepan over low heat, combine the semisweet chocolate and unsalted butter. Stir constantly until the mixture is fully melted and smooth. Remove from heat immediately to prevent burning.
  3. Add Sugars and Eggs: Stir in the granulated sugar and light brown sugar until thoroughly combined. Add the eggs one at a time, whisking well after each addition to create a smooth, homogeneous batter. Then stir in the vanilla extract.
  4. Incorporate Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps. Gradually fold these dry ingredients into the wet batter using a spatula until fully combined without overmixing.
  5. Bake the Brownies: Pour the brownie batter evenly into the prepared baking pan. Smooth the top with a spatula and bake in the preheated oven for 20–25 minutes. Test doneness by inserting a toothpick in the center; it should come out with a few moist crumbs.
  6. Cool and Cut: Allow the baked brownies to cool completely in the pan on a wire rack. Once cooled, transfer the brownies onto a cutting board and cut them into small squares or rectangles, ideal for petit four servings.
  7. Prepare the Ganache: Heat the heavy whipping cream in a saucepan over medium heat until it just starts to simmer. Remove from heat and immediately pour it over the chopped semisweet chocolate. Let it sit undisturbed for 2–3 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy.
  8. Coat the Petit Fours: Pour or spoon the ganache evenly over each brownie square, allowing the coating to cover all sides. Let any excess ganache drip off and set the coated petit fours aside for a few minutes.
  9. Finish with Fleur de Sel: Lightly sprinkle fleur de sel over each petit four to enhance the flavor with a subtle salty crunch. Allow the ganache to set completely at room temperature before serving for a perfect texture.

Notes

  • For best results, use high-quality semisweet chocolate both in the brownie base and ganache.
  • You can customize the ganache by adding a splash of espresso or a hint of orange zest for added flavor.
  • Store the petit fours in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Ensure the brownies are fully cooled before cutting to prevent crumbling.
  • For a dairy-free version, substitute butter and heavy cream with vegan alternatives.

Keywords: brownie petit fours, chocolate petit fours, bite-sized brownies, chocolate ganache, elegant dessert, party treats, chocolate desserts

Find it online: https://ricoloranz.com/brownie-petit-fours-recipe/