Introduction

Brownie petit fours are bite-sized treats that combine the rich, fudgy texture of brownies with a smooth chocolate ganache topping. These elegant yet simple desserts are perfect for parties, gifts, or any time you crave a decadent chocolate delight.

The image shows small, round chocolate cakes placed on a white marble surface. Each cake has a thick, dark brown base layer that looks moist and dense. On top of each base is a swirl of smooth, glossy chocolate frosting that is lighter brown and shiny. Small chocolate chips or sprinkles are scattered on top of the frosting, adding texture and detail. The cakes are arranged in neat rows, with one cake in the foreground and others softly blurred in the background. 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 granulated sugar and light brown sugar until fully combined. Add the eggs one at a time, whisking after each addition. Stir in vanilla extract.
Step 4: Sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients 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 into 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 in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped 6 ounces of semisweet chocolate. Let sit for 2–3 minutes to melt, then stir until smooth and glossy.
Step 8: Pour the ganache over each petit four, allowing it to coat evenly. Let any excess drip off and let the ganache set for a few minutes.
Step 9: Finish by sprinkling fleur de sel lightly over each petit four for a perfect salty-sweet balance. Allow the ganache to set completely before serving.

Tips & Variations

For an extra flavor boost, add a teaspoon of espresso powder to the brownie batter to enhance the chocolate flavor.
Try using bittersweet or dark chocolate for the ganache for a richer, less sweet topping.
Decorate the petit fours with chopped nuts or edible gold leaf for an elegant presentation.
Use a sharp knife dipped in hot water when cutting brownies to get clean, precise edges.

Storage

Store brownie petit fours in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Bring to room temperature before serving for the best texture. If chilled, ganache may firm up; let it soften slightly before enjoying.

How to Serve

Small round chocolate cakes with one thick layer of dark brown, moist cake at the bottom topped by a smooth, shiny swirl of rich chocolate frosting. On top of each frosting swirl are two chocolate chips and a few coarse salt crystals scattered lightly. The cakes are evenly spaced on a white marbled surface, with some cakes blurred in the background. The texture of the cake looks soft and crumbly, and the frosting appears creamy and rich. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these petit fours ahead of time?

Yes, you can prepare the brownies and ganache a day in advance. Assemble and garnish the petit fours, then refrigerate until ready to serve. Just allow them to come to room temperature before serving.

What can I substitute for fleur de sel if I don’t have it?

Regular flaky sea salt works well as a substitute and provides a similar contrast to the sweet chocolate ganache.