Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe brings the best of classic brownies into an elegant, bite-sized treat perfect for any occasion. Whether you're prepping a fancy dessert spread or just craving a rich, chocolatey snack, these petite sweets deliver a satisfying blend of fudgy brownie, glossy chocolate ganache, and a hint of flaky sea salt that lifts every bite. I love making them ahead for gatherings because they look beautiful on a platter and taste indulgent without fuss.
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What Sets This Apart
This Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe stands out because it combines the rich, fudgy texture of homemade brownies with a silky ganache finish brightened by a delicate sprinkle of fleur de sel. It's both comforting and sophisticated - a rare balance that makes every bite feel special.
- Consistent Results: The recipe's clear steps and measured ingredients make it easy even if you're new to baking petit fours.
- Rich, Balanced Flavor: The deep cocoa and velvety ganache meet the subtle salt sparks to create a complex but not overwhelming taste.
- Pantry-First Ingredients: Most components are staples you likely already have, so special trips aren't needed.
- Weeknight Friendly: Quick prep and a reasonable bake time means you won't spend hours in the kitchen.
Ingredient Snapshot
Choosing the right chocolate and fresh ingredients sets the foundation here. I always recommend good-quality semisweet chocolate for both the brownies and the ganache - it makes a huge difference in flavor and texture.
- Semisweet Chocolate: Look for chocolate with 55-65% cacao for a balanced bitterness and smooth melt.
- Unsalted Butter: Fresh butter controls the saltiness, so you can adjust the fleur de sel topping perfectly.
- Granulated and Light Brown Sugar: The mix adds moisture and caramel undertones without overpowering sweetness.
- Heavy Cream: Use fresh, full-fat cream for ganache that truly shines in gloss and richness.
- Fleur de Sel: A flaky finishing salt is best - it adds crunch and highlights the chocolate's depth.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, greasing it lightly so you get clean edges when you lift out the brownies. This step is super important - don't skip the parchment or those chewy edges won't come out as neat petit fours. I usually use a double layer for easy lifting.
Step 2 - Build Flavor
Melt the semisweet chocolate and butter gently over low heat, stirring until glossy and smooth. This velvety base is where the magic starts. Off the heat, stir in both sugars until fully combined; you'll notice the mixture thickening slightly. Adding eggs one at a time and whisking well ensures a uniform texture. Then, sift together flour, cocoa powder, and salt to avoid lumps, folding gently into the wet mix to keep the batter light but fudgy.
Step 3 - Finish for Best Texture
Pour your batter into the pan and smooth the top with an offset spatula for even baking. Bake for 20-25 minutes-don't overbake or your petit fours won't be as decadent. Insert a toothpick in the center; you want some moist crumbs attached, so the brownies stay tender inside. Let them cool completely before cutting, or the ganache won't set properly later.
Cook's Notes & Tricks
I've found that the key to perfect Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe lies in patience and attention to texture. Take care when folding the dry ingredients and watch the baking time closely. Also, letting the ganache cool a bit before pouring ensures an even, glossy coating that won't slide off.
- Doneness Cue: A toothpick with moist crumbs means rich, fudgy brownies - perfectly ready.
- Temperature Trick: Keep your ganache warm but not hot; overheated chocolate can get grainy.
- Make-Ahead Move: These petit fours actually taste better after a few hours chilled, allowing flavors to harmonize.
- Avoid This Pitfall: Don't slice the brownies while warm - the ganache won't set neatly and your petit fours will crumble.
Serve & Enjoy
Finishing Touches
The fleur de sel sprinkle is the final flourish here, cutting through the ganache's richness with a delicate crunch and salty pop. I like to add it just before the ganache sets to keep those signature flaky crystals intact. This contrast turns these petit fours into a gourmet bite you'll want to savor.
Pairs Beautifully With
Pair these petite treats with a cup of strong coffee or a bright, refreshing herbal tea to balance their deep cocoa notes. For an adult twist, I love serving them alongside a glass of ruby port or a smoky single malt whisky - it's a decadent combo that elevates any gathering.
Simple Plating Wins
Simply arrange the petit fours on a white or wooden board to highlight their glossy finish and pinpricks of salt. If you want to get festive, scatter a few edible flowers or fresh berries beside them - easy, elegant, and always impressive without added effort.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover brownie petit fours in an airtight container in the fridge for up to 4 days. The ganache will stay set, but the brownies soften just slightly, making them even better the next day. Keep them away from strong-smelling foods to preserve their chocolate aroma.
Freezing Tips
These freeze well if you wrap each petit four individually in plastic wrap and store them in a freezer-safe box. Thaw overnight in the fridge to keep the ganache glossy and smooth. Avoid freezing for longer than a month to retain best quality.
Reheating Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe Without Drying Out
To gently warm your brownie petit fours, place them on a microwave-safe plate and heat in 10-second bursts at 50% power - just enough to take the chill off without melting the ganache completely. Alternatively, a quick 3-4 minute warm-up in a 300°F oven wrapped loosely in foil refreshes the fudgy texture without drying them out.
Frequently Asked Questions
You can, but milk chocolate is sweeter and less intense, which could make the brownies less rich and alter the depth of flavor. I prefer semisweet for balance, but feel free to experiment if you like a sweeter treat.
Aim for bite-sized pieces roughly 1.5 to 2 inches square or rectangles. This size lets the ganache coat evenly and keeps the petit fours elegant and easy to eat in one or two bites.
Absolutely! A splash of vanilla or espresso in the cream before heating adds subtle complexity. You can also try a few drops of orange or peppermint extract, but go light to not overpower the chocolate.
Fleur de sel adds a delicate crunch and mild saltiness. While regular flaky sea salt can substitute, avoid finely ground salt which may dissolve and not provide the signature textural contrast.
Final Thoughts
This Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe is a delightful way to elevate everyday ingredients into an elegant treat. From the luscious texture to the balanced salty-sweet finish, every step is designed to help you succeed and enjoy the process. I hope making and sharing these brings as much joy to your kitchen as it does to mine.
PrintFull Recipe
Brownie Petit Fours with Chocolate Ganache and Fleur de Sel Recipe
These Brownie Petit Fours are bite-sized chocolate treats made from rich homemade brownies topped with a smooth, glossy semisweet chocolate ganache and a sprinkle of fleur de sel for a perfect balance of sweet and salty flavors. Ideal for elegant parties or as a decadent dessert bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Brownies:
- 4 ounces semisweet chocolate, chopped
- ¾ cup unsalted butter (12 tablespoon or 165g)
- ¾ cup granulated sugar (150g)
- ½ cup light brown sugar (100g)
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup all-purpose flour (140g)
- ¾ cup cocoa powder (65g)
- ¾ teaspoon salt
For the Ganache:
- 6 ounces semisweet chocolate, chopped or in morsels
- ¾ cup heavy whipping cream (6 ounces)
- Fleur de sel, for sprinkling
Instructions
- Prepare Brownie Batter: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Melt Chocolate and Butter: In a medium saucepan over low heat, melt the semisweet chocolate and butter together, stirring until smooth.
- Mix Sugars and Eggs: Remove from heat. Stir in granulated sugar and light brown sugar until fully combined. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
- Combine Dry Ingredients: Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients until fully combined.
- Bake Brownies: Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Cut: Allow the brownies to cool completely in the pan. Once cool, transfer to a cutting board and cut into small squares or rectangles to create petit fours.
- Prepare Ganache: Heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped semisweet chocolate. Let sit for 3 minutes, then stir until smooth and glossy.
- Coat Petit Fours: Pour the ganache over each brownie petit four, allowing it to coat evenly. Let the excess drip off and let the ganache set for a few minutes.
- Finish and Serve: Lightly sprinkle fleur de sel over each petit four. Allow the ganache to set completely before serving.
Notes
- Make sure to let the brownies cool completely before cutting to prevent crumbling.
- Use high-quality semisweet chocolate for the best flavor.
- If you don't have fleur de sel, a pinch of flaky sea salt can be used as a substitute.
- Ganache can be gently reheated if it begins to harden before coating the petit fours.
- Store finished petit fours in an airtight container in the refrigerator for up to 3 days.
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