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Brownie Petit Fours Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into Petit Fours: Once cooled, cut the baked brownie slab into small, even bite-size cubes to create the petit fours base.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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