Introduction

These Brownie Petit Fours are bite-sized chocolate treats that combine rich, fudgy brownies with a smooth ganache topping. Finished with a sprinkle of fleur de sel, they offer a perfect balance of sweet and salty in every small indulgence.

The image shows small, round chocolate brownie stacks on a white marbled surface. Each stack has three layers: a dark brown brownie base, a smooth, lighter brown chocolate frosting in the middle, and a generous dollop of glossy, darker chocolate frosting on top. The frosting on top is decorated with small chocolate bits, adding rough texture to the smooth surface. The stacks are arranged unevenly and appear moist and rich. The background is simple and blurred, focusing attention on the brownie stacks in the foreground. 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 the granulated sugar and light brown sugar until fully combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
Step 4: Sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet mixture 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 in 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 in a saucepan until it begins to simmer. Remove from heat and pour over the chopped 6 ounces of 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 excess drip off and let the ganache set for a few minutes.
Step 9: Lightly sprinkle fleur de sel over each petit four. Allow the ganache to set completely before serving.

Tips & Variations

For an extra touch of flavor, add ½ teaspoon of espresso powder to the dry ingredients to enhance the chocolate taste.
Use high-quality semisweet chocolate for richer flavor and smoother ganache.
Try topping the petit fours with chopped nuts or shredded coconut before the ganache sets for added texture.
If you prefer milk chocolate ganache, substitute the semisweet chocolate with milk chocolate in the ganache step.

Storage

Store the brownie petit fours in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for best texture. Ganache may firm up when chilled but softens nicely at room temperature.

How to Serve

The image shows several small chocolate desserts arranged on a baking tray lined with parchment paper, placed on a white marbled surface. Each dessert has two dark brown, soft-looking cake layers with a smooth, thick layer of glossy chocolate frosting sandwiched between them. On top, there is a swirl of the same chocolate frosting, shiny and creamy, with a sprinkle of small chocolate bits and flakes that add texture. The cakes have a slightly rough surface with a rich, moist appearance, and some are stacked while others are shown from above, highlighting the thick frosting and toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownie petit fours ahead of time?

Yes, you can prepare the brownies and ganache a day ahead. Store them covered in the refrigerator and bring to room temperature before serving to enjoy the best texture.

What is fleur de sel and can I omit it?

Fleur de sel is a delicate sea salt that adds a subtle salty crunch enhancing the sweetness of the ganache. If you don’t have it, regular flaky sea salt works as a good substitute, but it’s best not to omit the salty touch entirely as it balances the flavors beautifully.