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Brownie Petit Fours: 12 Easy Steps to Decadence

Brownie Petit Fours
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Transform classic brownies into bite-sized masterpieces with this recipe for Brownie Petit Fours. These elegant treats feature a luscious ganache and a sprinkle of fleur de sel, making them perfect for any sophisticated gathering.

Ingredients

Scale
  • For the Brownies:
  • 4 ounces Semisweet Chocolate
  • ¾ cup Unsalted Butter
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar
  • 3 large Eggs
  • 1½ teaspoons Vanilla Extract
  • 1 cup All-Purpose Flour
  • ¾ cup Cocoa Powder
  • ¾ teaspoon Salt
  • For the Ganache:
  • ¾ cup Heavy Whipping Cream
  • For Garnish:
  • Fleur de Sel

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan with parchment paper.
  2. Melt 4 ounces of semisweet chocolate and ¾ cup of unsalted butter in a double boiler or microwave, stirring until smooth.
  3. Whisk in ¾ cup granulated sugar and ½ cup light brown sugar until combined.
  4. Add 3 large eggs one at a time, mixing well, along with 1½ teaspoons of vanilla extract.
  5. Sift in 1 cup of all-purpose flour, ¾ cup cocoa powder, and ¾ teaspoon salt. Gently fold until just combined.
  6. Pour the batter into the pan and bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
  7. Let the brownies cool completely in the pan for about 30 minutes.
  8. Prepare the ganache by heating ¾ cup of heavy whipping cream until it simmers, then pour it over 4 ounces of chopped chocolate and stir until smooth.
  9. Cut the cooled brownies into small squares or rectangles and dip each into the ganache, allowing excess to drip off.
  10. Before the ganache sets, sprinkle fleur de sel over each brownie, then let the ganache harden before serving.

Notes

  • Store leftover brownie petit fours in an airtight container at room temperature for up to 3 days.
  • For longer freshness, refrigerate the petit fours for up to a week.
  • Freeze brownie petit fours for up to 3 months in a freezer-safe container.
  • Avoid overmixing the batter to prevent tough brownies.
  • Use high-quality chocolate for the best flavor.
  • Ensure brownies cool completely before cutting and dipping.
  • Consider adding nuts or flavored extracts for variations.
  • Allow heavy whipping cream to just simmer for a smoother ganache.
  • Bake brownies up to 24 hours in advance; make ganache up to 3 days ahead.
  • Serve with ice cream, coffee, fresh berries, dessert wine, whipped cream, or mint leaves.
  • Substitutions include coconut oil/cream for dairy-free and gluten-free flour blends.
  • Add nuts, flavored extracts, fruit, edible gold leaf, or cayenne pepper for different flavor profiles.

Nutrition

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