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Brownie Petit Fours

Decadent Brownie Petit Fours: A Sweet Gourmet Delight

Indulge in these Brownie Petit Fours, exquisite bite-sized desserts featuring rich chocolate and silky ganache for a perfect elegant treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 16 fours
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 8 oz Semisweet Chocolate Can substitute with milk chocolate for a sweeter taste.
  • 1/2 cup Unsalted Butter Can use alternative butter for dairy-free version.
  • 1 cup Granulated Sugar Coconut sugar can be used for lower-glycemic option.
  • 1/2 cup Light Brown Sugar Can substitute with additional granulated sugar.
  • 2 large Eggs Flax eggs can be used for vegan alternative.
  • 1 tsp Vanilla Extract Can be replaced with almond extract.
  • 1/2 cup All-Purpose Flour Can use gluten-free flour blend.
  • 1/3 cup Cocoa Powder Unsweetened cocoa is preferable; carob powder is an option.
  • 1/4 tsp Salt Consider sea salt or omit if preferred.
For the Ganache
  • 1 cup Heavy Whipping Cream Can substitute with coconut cream for dairy-free version.
  • 1 tsp Fleur de Sel Can be omitted or replaced with any coarse sea salt.

Equipment

  • 8x8-inch baking pan
  • heatproof bowl
  • Double Boiler
  • spatula
  • wire rack
  • small saucepan
  • sharp knife

Method
 

Step-by-Step Instructions for Brownie Petit Fours
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper.
  2. Melt semisweet chocolate and unsalted butter together until smooth.
  3. Whisk in granulated and light brown sugars until fully combined.
  4. Incorporate eggs one at a time and stir in vanilla extract.
  5. Sift together flour, cocoa powder, and salt, then fold into the wet mixture.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes.
  7. Once cooled, cut the brownies into small squares.
  8. Heat heavy whipping cream and pour over chopped chocolate for ganache.
  9. Dip each brownie square into the ganache, allowing excess to drip off.
  10. Sprinkle fleur de sel on top while ganache is wet.
  11. Allow the ganache to set at room temperature before serving.

Nutrition

Serving: 1foursCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

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