If you’re in the mood for a bite-sized treat that’s both decadent and just a bit fancy, this Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe is your ticket. These little delights are perfect when you want something chocolatey and indulgent for a special occasion or just to brighten an ordinary afternoon tea. I love how the luscious ganache and that sprinkle of fleur de sel elevate simple brownies into elegant morsels everyone will rave about.
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Why You’ll Love This
Once you make these petit fours, I bet they’ll become a favorite not just because of their rich chocolate flavor but also their beautiful contrast of textures and just the right touch of saltiness. They’re surprisingly straightforward to make, even if you don’t usually bake. Plus, they hold up beautifully for gifting or bringing to a party.
- Reliable Texture, Great Flavor: The brownies stay fudgy and moist beneath a glossy ganache, offering a perfect bite every time.
- Crisp–Golden Finish: Baking just until set creates a delicate crust that contrasts wonderfully with the soft ganache.
- Pantry-Friendly Ingredients: Most ingredients are staples, with the fleur de sel adding an unexpected gourmet twist.
- Weeknight Easy, Weekend Worthy: The recipe fits into a busy schedule with minimal fuss but feels special enough for entertaining.
Ingredient Snapshot
Choosing quality ingredients—especially chocolate and butter—makes all the difference in this Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe. When you use premium chocolate, the ganache shines and the brownie base tastes so much richer.
- Semisweet Chocolate: Look for ones with at least 60% cocoa for that deep chocolate flavor without overpowering bitterness.
- Unsalted Butter: Using unsalted lets you control the salt level perfectly, and room temperature butter blends better.
- Granulated and Light Brown Sugar: The brown sugar adds moisture and a slight caramel note to balance the bittersweet chocolate.
- Cocoa Powder: Use natural unsweetened cocoa for a bright chocolate flavor; avoid Dutch-processed unless the recipe specifies.
- Heavy Whipping Cream: Full-fat cream is key for creating that silky, luscious ganache.
- Fleur de Sel: A delicate flaky salt that adds just the right salty crunch without overwhelming the sweetness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and grease it lightly so your brownie petit fours release easily later. Melting the chocolate and butter slowly over low heat is key—whisk frequently and be patient to create a perfectly smooth, glossy base without scorching. Once that’s ready, stir in both sugars until the mixture is shiny and thick, then add eggs one by one, whisking vigorously after each. Finally, stir in vanilla for that warm, familiar fragrance. Prepare your dry ingredients by sifting flour, cocoa powder, and salt to avoid lumps and ensure an even crumb.
Step 2 — Mix & Bake Your Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe
Gently fold the dry ingredients into the chocolate mixture until just combined; it’s okay if the batter is a little thick and fudgy. Pour it into your prepared pan and smooth the surface with a spatula—this helps achieve that perfect crisp edge. Pop the pan in the oven and bake for 20 to 25 minutes. You’ll want a toothpick inserted in the center to come out with a few moist crumbs sticking to it—this ensures your brownies stay fudgy and don’t dry out. Once baked, let them cool completely in the pan to firm up before slicing.
Step 3 — Finish for Best Texture
When your brownies are cool, carefully transfer them to a cutting board and slice into small squares or rectangles—you’re creating those delicate brownie petit fours here. For the ganache, warm your heavy cream just until it’s simmering and pour it over chopped semisweet chocolate. Pause for a couple of minutes to let the heat melt the chocolate fully, then stir gently until the mixture is smooth and glossy. Pour or spoon the ganache over each brownie petit four, allowing excess to drip off. The last touch is a delicate sprinkle of fleur de sel—this salty hit perfectly balances the rich sweetness. Let the ganache set at room temperature for a few minutes before enjoying.
Smart Little Tips
From my experience, these brownie petit fours shine when you pay attention to timing and texture, and refrain from rushing especially the cooling phase. It makes all the difference between a crumbly mess and those perfect, fudgy bites.
- Doneness Cue: Look for a shiny, cracked surface with a toothpick that emerges with moist crumbs, not wet batter.
- Temperature Trick: Let the ganache cool slightly before pouring over brownies to avoid melting the edges and losing shape.
- Make-Ahead Move: These petit fours keep well in the fridge for up to 4 days, making them ideal for prepping ahead of time.
- Avoid This Pitfall: Don’t skip the parchment paper lining—it really helps you lift the brownies without breaking.
Serving Ideas
Finishing Touches
The simple sprinkle of fleur de sel on top turns these brownie petit fours into a sophisticated treat. You can also dust lightly with cocoa powder or add a few edible flowers to impress guests. I like serving them on a rustic wooden board to highlight their homemade charm and invite everyone to dig in.
Pair It With
Try pairing these with a robust cup of coffee or a creamy cappuccino for breakfast or brunch. A glass of rich port or a well-chilled dessert wine also complements the ganache’s richness beautifully. For a refreshing balance, you can't go wrong with fresh berries or a tart raspberry coulis on the side.
Easy Plating Upgrades
For a simple weeknight dessert, serving these brownie petit fours on a small plate with a dusting of powdered sugar does the trick. For more special occasions, stack a few in a pyramid and drizzle some melted white chocolate over the top. A few mint leaves alongside add a splash of color and freshness.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep leftover brownie petit fours in an airtight container in the fridge to maintain that perfect fudgy texture. They stay fresh for up to 4 days, and the ganache remains smooth without becoming sticky. Letting them come close to room temperature before eating really revives their softness.
Freezing Tips
These brownie petit fours freeze well. Wrap them individually in plastic wrap and place in a freezer bag or container. Thaw overnight in the fridge, then let sit at room temperature for 20 minutes before serving for best texture. The ganache keeps surprisingly well even after freezing.
Reheating Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe Without Drying Out
To warm these without drying out, gently microwave each petit four for about 10 seconds on medium power. Alternatively, pop them in a preheated 300°F oven for 5 minutes. Be sure not to heat too long to keep the ganache silky and the brownie soft. Avoid direct heat exposure that could make the edges tough.
Frequently Asked Questions
Absolutely! You can swap in bittersweet or even milk chocolate depending on your sweetness preference. Just adjust the sugar content in the brownies lightly if you go sweeter.
Regular fine sea salt can work in a pinch, but fleur de sel’s large, flaky crystals provide a delicate crunch and flavor burst that’s worth seeking out.
I find about 1.5 to 2-inch squares are perfect for elegant bites. Smaller pieces work great for parties, while slightly bigger ones satisfy a hearty craving.
Yes! You can make ganache a day in advance and keep it sealed in the fridge. Before spreading, gently warm it to restore that pourable sheen.
Final Thoughts
This Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe is a delightful way to bring sophistication to a classic treat without stumbling on complicated techniques. I enjoy making them ahead for gatherings because guests always ask for the recipe, and I love that they pair perfectly with a range of beverages. Whether you’re celebrating a special milestone or just want to add a little sparkle to your day, these petit fours won't disappoint. Dive in, have fun baking, and enjoy every luscious, chocolatey bite!
PrintPrint Recipe
Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe
Brownie Petit Fours are decadent bite-sized treats featuring rich, fudgy brownies topped with a smooth semisweet chocolate ganache and a sprinkle of fleur de sel for a perfect salty-sweet balance. These elegant desserts are perfect for parties, special occasions, or an indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Brownies:
- 4 ounces semisweet chocolate, chopped
- ¾ cup unsalted butter (12 tablespoon or 165g)
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar (100g)
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour (140g)
- ¾ cup cocoa powder (65g)
- ¾ teaspoon salt
For the Ganache:
- 6 ounces semisweet chocolate, chopped or in morsels
- ¾ cup heavy whipping cream (6 ounces)
- Fleur de sel, for sprinkling
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper to prevent sticking and easy removal of the brownies.
- Melt chocolate and butter: In a medium saucepan over low heat, melt the semisweet chocolate and unsalted butter together, stirring constantly until the mixture is smooth and fully combined.
- Add sugars and eggs: Remove the saucepan from heat and stir in the granulated sugar and light brown sugar until fully incorporated. Add the eggs one at a time, whisking thoroughly after each addition to create a smooth batter. Stir in the vanilla extract.
- Combine dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps. Gradually fold these dry ingredients into the wet chocolate mixture until just combined, taking care not to overmix.
- Bake the brownies: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool and cut: Allow the brownies to cool completely in the pan. Once cooled, transfer to a cutting board and cut into small squares or rectangles to form petit fours.
- Make the ganache: In a saucepan over medium heat, warm the heavy whipping cream until it begins to simmer. Remove from heat and pour over the chopped semisweet chocolate. Let the mixture sit for 3 minutes to melt the chocolate, then stir until smooth and glossy.
- Apply ganache: Pour the ganache over each brownie petit four, coating them evenly. Allow any excess ganache to drip off and let them set for a few minutes to begin thickening.
- Finish and serve: Lightly sprinkle fleur de sel over each petit four for a subtle salty contrast. Let the ganache set completely at room temperature before serving.
Notes
- For easier cutting, chill the brownies slightly before slicing.
- Use high-quality semisweet chocolate for the best flavor in both the brownies and ganache.
- If you prefer a sweeter ganache, add a teaspoon of sugar or honey to the cream before heating.
- Fleur de sel can be substituted with fine sea salt if unavailable, but use sparingly.
- Store petit fours in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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