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Brownie Petit Fours Recipe

Brownie Petit Fours Recipe
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★★★★★

4.7 from 28 reviews

Indulge in these rich and decadent Brownie Petit Fours, featuring moist chocolate brownies topped with smooth semisweet chocolate ganache and finished with a delicate sprinkle of fleur de sel for the perfect sweet and salty balance. These bite-sized treats are perfect for elegant dessert occasions or a luxurious everyday snack.

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 baking pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal of the brownies.
  2. Melt chocolate and butter: In a medium saucepan over low heat, gently melt the semisweet chocolate and unsalted butter together, stirring frequently until the mixture is smooth and fully combined.
  3. Add sugars and eggs: Remove the saucepan from heat. Stir in both granulated and light brown sugars until fully incorporated. Add the eggs one at a time, whisking vigorously after each addition to ensure a smooth batter. Then stir in the vanilla extract for flavor.
  4. Combine dry ingredients: In a separate bowl, 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 maintain the batter’s light texture.
  5. Bake the brownies: Pour the batter into your prepared pan and smooth the surface evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating the brownies are perfectly cooked but still fudgy.
  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 suitable for petit fours.
  7. Make the ganache: In a saucepan, heat the heavy whipping cream over medium heat until it just starts to simmer. Immediately remove from heat and pour over the chopped semisweet chocolate. Let it sit for 2 to 3 minutes to soften, then stir the mixture gently until smooth and glossy.
  8. Coat the brownie pieces: Pour the ganache over each brownie petit four, allowing it to drip down the sides evenly. Let excess ganache drip off, then allow the coating to set for several minutes.
  9. Finish with fleur de sel: Lightly sprinkle fleur de sel over each petit four to enhance the flavor with a subtle salty contrast. Allow ganache to fully set before serving for the best texture and taste.

Notes

  • You can use bittersweet chocolate as an alternative to semisweet for a richer ganache.
  • Ensure the brownies are fully cooled before cutting to avoid crumbling.
  • Fleur de sel enhances the sweetness but can be omitted if you prefer a less salty flavor.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • For a dairy-free version, substitute the butter with coconut oil and use a non-dairy cream alternative for the ganache.

Nutrition

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

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