Introduction

These Brownie Petit Fours are bite-sized chocolate delights, perfect for sharing or enjoying with a cup of coffee. Combining rich, fudgy brownies with a silky chocolate ganache and a touch of fleur de sel, they offer a perfect balance of sweet and salty in every bite.

A group of small, round chocolate cakes is neatly arranged on a white rectangular tray placed on a white marbled surface. Each cake has two main layers: a darker brown base layer with a dense, moist texture and a thick, smooth, lighter brown frosting on top. The frosting is swirled upwards into a small peak, and there are small bits of chocolate sprinkled over the frosting. The focus is on the closest cake in the front, with the other cakes softly blurred in the background. 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: Make the ganache: In a saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and pour over the 6 ounces of 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

Use high-quality chocolate for both the batter and ganache to enhance flavor.
For a different twist, add finely chopped nuts or a hint of espresso powder to the brownie batter.
Substitute fleur de sel with a pinch of flaky sea salt if unavailable.
To make mini versions, cut brownies into smaller squares and adjust ganache amounts accordingly.

Storage

Store the Brownie Petit Fours in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Before serving chilled brownies, let them come to room temperature or warm slightly to soften the ganache. Avoid storing in humid environments to keep the ganache smooth.

How to Serve

The image shows several small chocolate cakes arranged on a white marbled surface. Each cake has two layers: a dense, dark brown chocolate base, and a smooth, rich chocolate frosting on top in a lighter brown color. The frosting is swirled neatly and decorated with small pieces of chocolate or nibs. The cakes are evenly spaced, with one cake in the front in clear focus and the others softly blurred behind it. The lighting highlights the glossy texture of the frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate, but the brownies and ganache will be sweeter and less intense in chocolate flavor. Adjust sugar in the batter slightly if desired.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The edges will be set and slightly pulled away from the pan.