Description

Indulge in these Decadent Brownie Petit Fours topped with a rich chocolate ganache. Featuring a fudgy texture and deep chocolate flavor from semisweet chocolate and cocoa powder, these bite-sized treats are perfect for any chocolate lover. Finished with a silky ganache and a delicate sprinkle of fleur de sel, they offer the perfect balance of sweetness and a hint of savory nuance.

Ingredients

Brownie Base

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.)

Ganache and Finishing

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Melt Chocolate and Butter: Combine the semisweet chocolate and unsalted butter in a heatproof bowl over a double boiler or use a microwave in short bursts until fully melted and smooth, making sure there are no lumps.
Add Sugars and Eggs: Whisk in the granulated sugar and light brown sugar until the mixture is well blended and slightly glossy. Then, add the eggs one at a time, whisking thoroughly after each addition, followed by the vanilla extract to incorporate a smooth texture.
Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to ensure they are evenly mixed and to avoid lumps in the batter.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet chocolate mixture gradually, being careful not to overmix, to retain the fudgy texture.
Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the perfect fudgy consistency.
Cool Brownies: Let the brownies cool in the pan on a wire rack for approximately 30 minutes to set properly before cutting.
Prepare Ganache: Heat the heavy whipping cream gently until it just begins to simmer. Pour it over chopped semisweet chocolate and stir continuously until the mixture becomes smooth and shiny, forming a rich ganache.
Assemble Petit Fours: After the brownies have completely cooled, cut them into small squares. Dip each square into the ganache, allowing excess to drip off, then sprinkle a pinch of fleur de sel on top for that lovely contrast of flavors.

Notes

For a dairy-free version, substitute unsalted butter with margarine and heavy whipping cream with coconut cream.
Use milk chocolate instead of semisweet chocolate if a sweeter finish is desired.
Dark brown sugar can be used instead of light brown sugar to deepen the chocolate flavor.
For a gluten-free treat, replace all-purpose flour with a gluten-free flour blend.
Ensure ganache is fully cooled before dipping the brownies to avoid melting.
Fleur de sel is optional but highly recommended to balance the sweetness of the ganache.