Description

These decadent brownie petit fours are rich, fudgy chocolate treats topped with a smooth, luxurious chocolate ganache. Perfectly balanced with a hint of fleur de sel, these bite-sized delights offer an indulgent experience ideal for special occasions or as a sweet snack.

Ingredients

Brownie Batter

8 oz Semisweet Chocolate (You can swap in milk chocolate for a sweeter finish.)
1/2 cup Unsalted Butter (Use margarine for a dairy-free option.)
1 cup Granulated Sugar
1/2 cup Light Brown Sugar (Dark brown sugar can deepen the flavor even more.)
4 Large Eggs (Essential for the perfect fudgy texture.)
2 tsp Vanilla Extract (No substitutions recommended.)
1 cup All-Purpose Flour (Use a gluten-free blend for a gluten-free treat.)
1/2 cup Cocoa Powder (Essential for deep chocolatey taste.)
1/4 tsp Salt (No substitutes recommended.)

Chocolate Ganache & Topping

1 cup Heavy Whipping Cream (Substitute with coconut cream for a dairy-free variety.)
8 oz Semisweet Chocolate, chopped for ganache
1 pinch Fleur de Sel (Optional, but beautifully balances the sweetness.)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
Melt Chocolate and Butter: Combine the semisweet chocolate and unsalted butter in a heatproof bowl over a double boiler or microwave. Stir until completely melted and smooth, ensuring no lumps remain.
Mix Sugars and Eggs: Whisk in granulated sugar and light brown sugar until dissolved into the chocolate mixture. Add the eggs one at a time, mixing thoroughly after each addition for a perfect fudgy texture. Stir in the vanilla extract without substitution to maintain flavor integrity.
Sift and Fold Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt to remove lumps. Gradually fold this mixture into the wet ingredients to maintain airiness and prevent overmixing.
Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating fudginess.
Cool the Brownies: Allow the brownies to cool in the pan on a wire rack for approximately 30 minutes. This step sets the brownies properly for cutting and dipping.
Prepare the Chocolate Ganache: Heat the heavy whipping cream in a saucepan until it just starts to simmer. Pour the hot cream over the chopped semisweet chocolate in a bowl. Let it sit for a minute, then stir gently until the ganache is smooth and glossy.
Dip and Finish: Once the brownies are completely cooled, cut them into small squares. Dip each square into the ganache, allowing excess to drip off. Place them on parchment paper and sprinkle each with a pinch of fleur de sel to balance sweetness.

Notes

Use margarine and coconut cream to make this recipe dairy-free.
Milk chocolate can be substituted for semisweet chocolate for a sweeter taste.
Dark brown sugar adds a deeper molasses flavor if desired.
For gluten-free brownies, replace all-purpose flour with a gluten-free flour blend.
Allow brownies to cool completely before dipping to ensure ganache sets properly.
Fleur de sel is optional but recommended for a perfect sweet-salty contrast.