Introduction

Brownie Petit Fours are delightful bite-sized treats that combine rich chocolate brownies with a smooth ganache topping. Perfect for gatherings or an elegant dessert platter, these petits fours offer a lovely balance of sweet and salty flavors with a touch of fleur de sel.

The image shows small, round chocolate cakes arranged on a white marbled surface. Each cake has two layers: a thick, dark brown cake base with a slightly crumbly texture, topped with a smooth, glossy chocolate frosting swirl. The frosting is decorated with tiny chocolate chips and small white sugar pearls scattered on top. The cakes are closely placed, filling the frame with a soft focus on those further back. 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 4 ounces of semisweet chocolate and butter together over low heat, stirring until smooth.
Step 3: Remove from heat and stir in granulated sugar and light brown sugar until fully combined. Add eggs one at a time, whisking after each addition. 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 into 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 whipping cream 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, allowing it to coat evenly. Let any excess drip off and let the ganache set for a few minutes.
Step 9: Sprinkle fleur de sel lightly over each petit four for a perfect salty-sweet balance. Allow the ganache to set completely before serving.

Tips & Variations

For extra richness, use bittersweet chocolate instead of semisweet in the ganache.
You can add a teaspoon of instant espresso powder to the brownie batter to enhance the chocolate flavor.
Use silicone molds to make perfectly uniform petit fours if you prefer shapes other than squares.
Store the brownie petits fours in an airtight container to maintain freshness and avoid dryness.

Storage

Store the brownie petit fours in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To serve chilled or at room temperature, allow refrigerated petit fours to sit out for about 30 minutes. Reheating is generally not recommended as it can soften the ganache.

How to Serve

Small round chocolate desserts each have three layers: a dark brown soft cake layer at the bottom, a smooth shiny chocolate glaze middle layer, and a thick swirl of creamy milk chocolate frosting on top. Each swirl holds a single dark chocolate chip in the center, and small bits of white nuts or salt are scattered on the frosting. The treats are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the brownies?

Yes, you can substitute semisweet chocolate with bittersweet or milk chocolate, but keep in mind this will affect the sweetness and richness of the brownies.

How do I know when the brownies are done baking?

The brownies are ready when a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy and moist.