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Brownie Petit Fours with Rich Ganache and Fleur de Sel Recipe

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5 from 3 reviews

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.

Ingredients

For the Brownies:

  • 4 ounces semisweet chocolate, chopped
  • ¾ cup unsalted butter (12 tbsp 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://freshfromkitchen.com/brownie-petit-fours-with-rich-ganache-and-fleur-de-sel-recipe/