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Brownie Petit Fours Recipe

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4.8 from 89 reviews

These Brownie Petit Fours are delightful bite-sized treats featuring rich, fudgy brownies topped with a silky semisweet chocolate ganache and a sprinkle of fleur de sel for the perfect balance of sweet and salty. Perfect as elegant party favors or an indulgent dessert, these petite confections combine a dense chocolate base with a glossy ganache finish.

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

Chocolate Ganache

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

Instructions

  1. Preheat and prepare pan: Preheat the 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.
  2. Melt chocolate and butter: In a medium saucepan, melt the 4 ounces of semisweet chocolate and the unsalted butter together over low heat, stirring constantly until the mixture is smooth and fully combined.
  3. Add sugars and eggs: Remove the pan from heat and immediately stir in the granulated sugar and light brown sugar until fully incorporated. Add eggs one at a time, whisking well after each addition to create a smooth batter. Stir in the vanilla extract to enhance flavor.
  4. Combine dry ingredients: Sift the all-purpose flour, cocoa powder, and salt together to remove lumps and evenly distribute the leavening. Gradually fold these dry ingredients into the wet chocolate mixture until just combined, making sure not to overmix.
  5. Bake the brownies: Pour the prepared batter into the lined baking pan and smooth the surface evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs for the perfect fudgy texture.
  6. Cool and cut: Allow the brownies to cool completely in the pan. Once cooled, transfer them to a cutting board and carefully cut into small squares or rectangles, shaping them into petit fours sized pieces.
  7. Prepare the ganache: In a clean saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Immediately remove from heat and pour over the 6 ounces of semisweet chocolate. Let this sit undisturbed for 2 to 3 minutes, then stir gently until the ganache becomes smooth and glossy.
  8. Coat the petit fours: Pour or spoon the ganache over each brownie square, allowing it to coat evenly and any excess to drip off. Let the coating set for a few minutes.
  9. Finish with fleur de sel: Sprinkle a light pinch of fleur de sel over each petit four to enhance the chocolate’s flavor with a subtle salty contrast. Allow the ganache to set completely before serving for a beautifully finished chocolate treat.

Notes

  • Ensure brownies are fully cooled before cutting to prevent crumbling.
  • For an even ganache coating, use a spoon or a small offset spatula to spread the ganache evenly over each piece.
  • Fleur de sel adds a gourmet touch but can be substituted with regular sea salt if unavailable.
  • Store petit fours in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Bring refrigerated petit fours to room temperature before serving for best flavor and texture.

Keywords: brownie petit fours, chocolate petit fours, chocolate ganache, bite-sized brownies, fudgy brownies, elegant desserts

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