Decadent Brownie Petit Fours for Elegant Celebrations

Indulge in Brownie Petit Fours, bite-sized chocolate masterpieces perfect for elegant celebrations.

Prep Time 30

Cook Time 25

Cooling Time 30

Total Time 1 25

Servings: 16 pieces

Course: Dessert

Cuisine: American

Calories: 120

For the Brownies

4 ounces Semisweet Chocolate Provides rich chocolate flavor and structure; consider milk chocolate for a sweeter taste.
¾ cup Unsalted Butter Adds richness and moisture; use coconut oil for a dairy-free option.
¾ cup Granulated Sugar Sweetens the brownies; no substitute necessary for optimal sweetness.
½ cup Light Brown Sugar Enhances sweetness and moisture; can be swapped with regular brown sugar in equal amounts.
3 large Eggs Binds and adds moisture; unfortunately, no egg substitutes are recommended for this recipe.
1½ teaspoons Vanilla Extract Adds depth of flavor; almond extract can be used for a different flavor profile.
1 cup All-Purpose Flour Provides structure; for gluten-free brownies, use a gluten-free flour blend.
¾ cup Cocoa Powder Intensifies chocolate flavor; try Dutch-processed cocoa for an alternative taste.
¾ teaspoon Salt Balances sweetness and enhances flavor; kosher salt makes a fine alternative.

For the Ganache

¾ cup Heavy Whipping Cream Essential for ganache texture; coconut cream is a great dairy-free substitute.

For Garnish

Fleur de Sel Imparts a lovely contrast in flavor; feel free to use a pinch of sea salt instead if needed.

Step-by-Step Instructions for Brownie Petit Fours

Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan with parchment paper.
Melt 4 ounces of semisweet chocolate and ¾ cup of unsalted butter in a double boiler or microwave, stirring until smooth.
Whisk in ¾ cup granulated sugar and ½ cup light brown sugar until combined. Add 3 large eggs one at a time, mixing well, along with 1½ teaspoons of vanilla extract.
Sift in 1 cup of all-purpose flour, ¾ cup cocoa powder, and ¾ teaspoon salt. Gently fold until just combined.
Pour the batter into the pan and bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
Let the brownies cool completely in the pan for about 30 minutes.
Prepare the ganache by heating ¾ cup of heavy whipping cream until it simmers, then pour it over 4 ounces of chopped chocolate and stir until smooth.
Cut the cooled brownies into small squares or rectangles and dip each into the ganache, allowing excess to drip off.
Before the ganache sets, sprinkle fleur de sel over each brownie, then let the ganache harden before serving.

These Brownie Petit Fours are perfect for elegant gatherings and can be stored at room temperature or in the fridge for extended freshness.