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Brownie Petit Fours Recipe

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4.5 from 82 reviews

These decadent Brownie Petit Fours combine moist, fudgy brownie bites with a glossy semisweet chocolate ganache topping, finished with a sprinkle of fleur de sel for a perfect balance of sweet and salty flavors. Perfect for elegant desserts or special occasions, these bite-sized treats are rich, chocolaty, and irresistibly smooth.

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 & Garnish

  • 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 and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
  2. Melt chocolate and butter: In a medium saucepan over low heat, gently melt together the chopped semisweet chocolate and unsalted butter, stirring continuously until smooth and fully combined. Remove from heat to prevent overcooking.
  3. Add sugars and eggs: Stir in both granulated sugar and light brown sugar until completely incorporated. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Stir in the vanilla extract for flavor.
  4. Combine dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt to avoid lumps. Gradually fold these dry ingredients into the wet chocolate mixture until everything is just combined without overmixing.
  5. Bake the brownies: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, ensuring fudgy texture.
  6. Cool and cut brownies: Let the baked brownies cool completely in the pan. Once cooled, carefully transfer them to a cutting board and slice into small squares or rectangles, creating the petit four size pieces.
  7. Make the ganache: Heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Remove from heat immediately and pour the hot cream over the chopped semisweet chocolate. Let it sit for 2–3 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
  8. Coat the petit fours: Pour or spoon the ganache evenly over each brownie piece, allowing it to fully coat each petit four. Let any excess ganache drip off. Allow the ganache to set slightly before proceeding.
  9. Finish and serve: Lightly sprinkle fleur de sel over each ganache-coated petit four to enhance the flavor with a delicate salty contrast. Let the ganache set completely at room temperature before serving for a perfect texture.

Notes

  • You can store these petit fours in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • If you prefer a different chocolate, bittersweet or dark chocolate can be substituted in the ganache for a richer taste.
  • Ensure the brownies are completely cool before cutting and glazing to prevent melting the ganache.
  • Fleur de sel is optional but highly recommended to balance the sweetness with a subtle saltiness.
  • Cut brownies into uniform small pieces for attractive petit fours that are easy to serve at parties or special events.

Keywords: brownie petit fours, chocolate petit fours, brownie bites, chocolate ganache, bite-sized desserts, fancy brownies

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