Description
These Decadent Brownie Petit Fours feature rich, fudgy brownies coated in a smooth chocolate ganache, creating an elegant and indulgent bite-sized treat perfect for special occasions or gifting.
Ingredients
Scale
Brownie
- 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
- 1 cup Heavy Whipping Cream (Substitute with coconut cream for a dairy-free variety.)
- 8 oz Semisweet Chocolate, chopped
- 1 pinch Fleur de Sel (Optional, but beautifully balances the sweetness.)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Melt chocolate and butter: Combine semisweet chocolate and unsalted butter in a heatproof bowl set over a double boiler or use a microwave in short bursts until melted and smooth.
- Add sugars and eggs: Whisk in granulated sugar and light brown sugar into the melted mixture until fully dissolved. Then add the eggs one at a time, mixing thoroughly after each addition, followed by the vanilla extract.
- Incorporate dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt. Gradually fold these dry ingredients into the wet chocolate mixture until just combined to maintain a fudgy texture.
- Bake the brownies: Pour the batter into the prepared pan and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool brownies: Allow the brownies to cool completely in the pan placed on a wire rack for about 30 minutes to set properly before cutting.
- Prepare ganache: Heat the heavy whipping cream until it simmers gently. Pour the hot cream over the chopped semisweet chocolate and stir until the mixture is smooth and shiny, forming a rich ganache.
- Assemble petit fours: Cut the cooled brownies into small squares. Dip each square into the chocolate ganache, ensuring they are evenly coated. Optionally, sprinkle with a pinch of fleur de sel to enhance the flavor contrast.
Notes
- You can substitute milk chocolate for semisweet chocolate if a sweeter brownie is preferred.
- Use margarine or coconut-based butter alternatives to make this recipe dairy-free.
- A gluten-free flour blend can replace all-purpose flour to accommodate gluten-free diets.
- Allow ganache-coated brownies to set at room temperature or refrigerate briefly for a firmer finish.
- Fleur de sel is optional but recommended to balance the sweetness with a subtle salty crunch.
