Introduction

Brownie Petit Fours are delightful bite-sized treats that combine rich chocolatey brownies with a smooth ganache topping. Perfect for special occasions or just a decadent snack, these little cakes are sure to impress with their fudgy texture and glossy finish.

The image shows small, round chocolate cakes placed on a white marble surface. Each cake has two layers: a dark brown, dense base layer with a moist and slightly rough texture, topped with a smooth, creamy chocolate frosting. On top of the frosting, there are small pieces of chocolate and nuts, adding texture and detail. The cakes are evenly spaced, with one in the front clearly in focus and the 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 your oven to 325°F (165°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a heatproof bowl set over simmering water, melt 4 ounces semisweet chocolate and the butter together, stirring until smooth. Remove from heat and let cool slightly.
Step 3: Whisk granulated sugar, brown sugar, eggs, and vanilla extract into the melted chocolate mixture until well blended.
Step 4: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined without overmixing.
Step 5: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Step 6: Allow the brownies to cool completely in the pan on a wire rack before removing.
Step 7: To make the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped 6 ounces semisweet chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy.
Step 8: Cut the cooled brownies into small squares. Spoon or spread the ganache evenly over each brownie square. Sprinkle a tiny pinch of fleur de sel on top while the ganache is still soft.
Step 9: Chill the petit fours in the refrigerator for at least 30 minutes to set the ganache before serving.

Tips & Variations

For extra flavor, add a teaspoon of espresso powder to the brownie batter to enhance the chocolate richness.
Use dark chocolate ganache for a more intense topping or milk chocolate for a sweeter finish.
If you prefer a smoother texture, sift the flour and cocoa powder before mixing to avoid lumps.
Substitute fleur de sel with a light sprinkle of toasted coconut flakes for a tropical twist.

Storage

Store Brownie Petit Fours in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for about 15 minutes before serving to soften the ganache. They can also be frozen for up to 2 months; thaw overnight in the refrigerator and then set at room temperature before enjoying.

How to Serve

The image shows several small, round chocolate cakes placed closely together on a white marble surface. Each cake has two layers: a dense, dark brown base and a thick, smooth milk chocolate frosting on top. The frosting is neatly swirled and decorated with small chocolate chips and crunchy nuts. The cakes have a rich, moist texture, and the overall look is glossy and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bittersweet chocolate instead of semisweet?

Yes, bittersweet chocolate works well and will give your brownies a deeper, less sweet flavor. Adjust the sugar slightly if desired.

How do I make sure the ganache sets properly?

Using the correct cream-to-chocolate ratio and chilling the petit fours in the refrigerator helps the ganache firm up nicely. Avoid stirring the ganache too much when hot to keep it smooth and glossy.

Brownie Petit Fours Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

Decadent Brownie Petit Fours are bite-sized chocolate delights featuring rich, fudgy brownie cubes coated with a luscious ganache and sprinkled with fleur de sel. Perfect for elegant parties or everyday indulgence, these petite treats combine intense chocolate flavor with a hint of saltiness for a balanced, luxurious dessert experience.

Author: Bella
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: About 36 petit fours 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

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 Coating

6 ounces semisweet chocolate, chopped or in morsels
¾ cup (6 ounces) heavy whipping cream
Fleur de sel, for sprinkling

Instructions

Prepare the Brownie Batter: In a heatproof bowl, combine 4 ounces of chopped semisweet chocolate and ¾ cup unsalted butter. Melt them together gently over a double boiler or in short bursts in a microwave, stirring until smooth. Let the mixture cool slightly.
Mix Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until well combined and slightly thickened. Stir in the vanilla extract.
Combine Wet and Chocolate Mixture: Gradually add the melted chocolate and butter mixture into the egg and sugar mixture, stirring continuously to ensure it is fully incorporated.
Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.
Bake the Brownies: Pour the batter into a greased or parchment-lined rectangular baking pan. Bake in a preheated oven at 325°F (163°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Remove from the oven and cool completely on a wire rack.
Cut into Petit Fours: Once cooled, cut the baked brownie slab into small, even bite-size cubes to create the petit fours base.
Make the Ganache: Place the 6 ounces of semisweet chocolate morsels in a heatproof bowl. Heat the ¾ cup heavy whipping cream until it just begins to simmer, then pour the hot cream over the chopped chocolate. Let sit for a minute before stirring until the mixture is smooth and glossy.
Coat Brownie Bites with Ganache: Dip each brownie cube into the ganache, ensuring full coverage. Use a fork or dipping tool to lift and allow excess ganache to drip off before placing on parchment paper.
Sprinkle Fleur de Sel: While the ganache is still wet, sprinkle a small pinch of fleur de sel on top of each coated brownie petit four for a subtle salty contrast.
Set and Serve: Allow the ganache coating to set at room temperature or refrigerate briefly until firm. Serve chilled or at room temperature for a rich and elegant treat.

Notes

For best texture, do not overbake the brownies; they should be fudgy inside.
The ganache can be flavored with a splash of coffee or liqueur for added depth.
Store brownie petit fours in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving to allow flavors to fully develop.

Keywords: brownie petit fours, bite-sized brownies, chocolate ganache dessert, elegant chocolate treats, fleur de sel chocolate bites