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Brownie Petit Fours

Decadent Brownie Petit Fours with Ganache and Fleur de Sel

Brownie Petit Fours are elegant, bite-sized chocolate treats with ganache and fleur de sel, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 4 oz Semisweet Chocolate Provides rich chocolate flavor; feel free to switch to milk chocolate for added sweetness.
  • ¾ cup Unsalted Butter Ensures moistness; remember to let it reach room temperature to blend seamlessly.
  • ¾ cup Granulated Sugar Adds sweetness and contributes to that chewy brownie texture.
  • ½ cup Light Brown Sugar Imparts moisture and caramel undertones for a richer taste.
  • 3 large Eggs Essential for structure and richness; ensure they're at room temperature for easier mixing.
  • 1½ tsp Vanilla Extract Deepens the flavor; pure vanilla is recommended for the best results.
  • 1 cup All-Purpose Flour Provides the structure; accurate measurement is key to avoid dryness.
  • ¾ cup Cocoa Powder Intensifies the chocolate experience; Dutch-processed can give a milder flavor.
  • ¾ tsp Salt Balances the sweetness and heightens all flavors in the brownies.
For the Ganache
  • 6 oz Semisweet Chocolate Creates a smooth and shiny chocolate coating; bittersweet chocolate can give you an even richer taste.
  • ¾ cup Heavy Whipping Cream Determines the ganache's creaminess and glossy finish.
For Garnish
  • Fleur de Sel Enhances the chocolate flavor with a delightful salty crunch that balances sweetness.

Equipment

  • 8x8-inch baking pan
  • heatproof bowl
  • double boiler or microwave
  • Whisk
  • Spatula
  • sharp knife

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it and lining with parchment paper.
  2. In a heatproof bowl, melt 4 oz of semisweet chocolate with ¾ cup of unsalted butter either over a double boiler or in the microwave until smooth.
  3. Once cooled, mix in ¾ cup granulated sugar and ½ cup light brown sugar, then add 3 large eggs and 1½ teaspoons of vanilla extract. Whisk until smooth.
  4. Fold in 1 cup of all-purpose flour, ¾ cup cocoa powder, and ¾ teaspoon salt sifted together.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes. Check with a toothpick to ensure a fudgy texture.
  6. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Heat ¾ cup of heavy whipping cream lightly and pour over 6 oz of semisweet chocolate, mixing until smooth to prepare the ganache.
  8. Cut cooled brownies into bite-sized squares and dip each piece into the ganache, allowing excess to drip off.
  9. Sprinkle fleur de sel on top of each coated brownie while the ganache is still wet and let them set for about 30 minutes.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 15mgIron: 1mg

Notes

Allow the brownies to cool fully before cutting to prevent crumbling. Using a sharp knife warmed in hot water helps maintain clean edges.

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