Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe
These Brownie Petit Fours are decadent bite-sized treats featuring rich, fudgy brownies topped with a smooth semisweet chocolate ganache and a sprinkle of fleur de sel for the perfect balance of sweet and salty. Perfect for parties or elegant desserts, these petit fours combine the deep chocolate flavor of classic brownies with an indulgent glossy ganache coating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 petit fours (approximately 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 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
- Prepare the Oven and Pan: 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.
- Melt Chocolate and Butter: In a medium saucepan over low heat, gently melt the 4 ounces of semisweet chocolate along with the butter, stirring constantly until the mixture is smooth and combined.
- Add Sugars and Eggs: Remove the saucepan from heat; stir in both the granulated and light brown sugars until fully incorporated. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Stir in the vanilla extract.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet chocolate mixture until just combined, taking care not to overmix.
- Bake the Brownies: Pour the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs for a fudgy texture.
- Cool and Cut: Allow the brownies to cool completely in the pan. Once cooled, transfer to a cutting board and slice into small squares or rectangles to form the petit fours.
- Make the Ganache: Heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the 6 ounces of chopped semisweet chocolate. Let it sit for 2–3 minutes to melt, then stir until you achieve a smooth, glossy ganache.
- Coat the Petit Fours: Pour the ganache evenly over each brownie piece, allowing the chocolate to coat the top and sides. Let any excess drip off and allow the ganache to set slightly for a few minutes.
- Finish and Serve: Lightly sprinkle fleur de sel over each petit four to enhance the flavor with a salty contrast. Allow the ganache to fully set before serving these elegant, rich treats.
Notes
- Make sure not to overbake the brownies; a few moist crumbs on a toothpick ensure fudgy texture.
- Use good quality semisweet chocolate for the best flavor in both the brownies and the ganache.
- Allow brownies to cool completely before cutting to avoid crumbling.
- The fleur de sel is optional but highly recommended for flavor balance.
- Store leftover petit fours in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: brownie petit fours, chocolate petit fours, chocolate ganache, bite-sized brownies, chocolate dessert, party desserts, elegant desserts
