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Brownie Petit Fours Recipe

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★★★★★

4.6 from 68 reviews

Delight in these elegant Brownie Petit Fours, featuring rich, fudgy brownies topped with a luscious semisweet chocolate ganache and finished with a sprinkle of fleur de sel. Perfectly bite-sized and ideal for special occasions or a luxurious treat, these petit fours combine deep chocolate flavor with a subtle salty-sweet balance.

Ingredients

Scale

Brownies

  • 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

  • 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: 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.
  2. Melt Chocolate and Butter: In a medium saucepan over low heat, gently melt the chopped semisweet chocolate and unsalted butter together, stirring continuously until the mixture is smooth and fully combined. Remove from heat once melted.
  3. Incorporate Sugars and Eggs: Stir in the granulated sugar and light brown sugar until evenly mixed. Add the eggs one at a time, whisking well after each addition to create a smooth batter. Then stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet chocolate mixture, mixing gently until just combined to avoid overworking the batter.
  5. Bake the Brownies: Pour the batter into your prepared pan, smoothing the surface evenly. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool and Cut: Allow the brownies to cool completely in the pan. Once cooled, transfer to a cutting board and carefully cut into small bite-sized squares or rectangles to form the petit fours.
  7. Prepare the Ganache: In a small saucepan over medium heat, warm the heavy whipping cream until it begins to simmer. Remove from heat and pour the hot cream over the chopped semisweet chocolate. Let stand for 2–3 minutes until the chocolate softens, then stir until the ganache is smooth, rich, and glossy.
  8. Coat the Petit Fours: Pour or spoon the ganache over each brownie petit four, making sure each piece is evenly coated. Allow any excess ganache to drip off.
  9. Finish and Serve: Lightly sprinkle fleur de sel on top of each ganache-coated petit four to enhance the chocolate with a subtle salty crunch. Let the ganache set completely before serving to achieve the perfect texture and presentation.

Notes

  • Ensure the brownies are completely cool before cutting to prevent crumbling.
  • For a thicker ganache layer, chill the ganache briefly before dipping and apply a second coat if desired.
  • Use high-quality semisweet chocolate for the best flavor in both the brownies and ganache.
  • Petit fours can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • Bring refrigerated petit fours to room temperature before serving to enjoy optimal texture and flavor.

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

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