Indulge in Decadent Brownie Petit Fours Today!
The Secret to Decadent Brownie Petit Fours
If you’re looking to impress your guests or simply indulge in a rich, chocolatey treat, these Brownie Petit Fours are the answer. With a fudgy brownie base topped with a glossy ganache and a sprinkle of fleur de sel, each bite offers an exquisite balance of sweetness and saltiness that will have everyone raving. Perfect for parties, weddings, or even just a cozy night in, these elegant mini brownies are sure to elevate any occasion.
Why You’ll Love This Brownie Petit Fours
– They are beautifully presented, making them a show-stopping dessert.
– The combination of fudgy brownie and creamy ganache creates a melt-in-your-mouth experience.
– Quick to prepare, with minimal bake time and cooling required.
– Perfectly portioned for sharing or indulging guilt-free.
– A delightful balance of flavors with the touch of fleur de sel.
Preparation Phase & Tools to Use
To make your Brownie Petit Fours effortlessly, you’ll need the following tools:
– 8×8-inch baking pan: Essential for creating the perfect brownie base.
– Parchment paper: Helps in easy removal and cleanup after baking.
– Medium saucepan: Ideal for melting chocolate and butter together.
– Whisk: Necessary for combining ingredients smoothly without lumps.
– Sifter: Ensures dry ingredients are aerated and free from clumps before mixing.
Preparation Tips
For the best results when making these Brownie Petit Fours, ensure that your butter and chocolate mixture is smooth before adding sugars. Allow your brownies to cool completely before cutting them into petit fours to maintain their shape. Additionally, let the ganache sit for a few minutes after pouring it over the brownies; this will allow it to set perfectly without running off.
Ingredients for this Brownie Petit Fours
For the Brownies
– 4 ounces semisweet chocolate, chopped
– ¾ cup unsalted butter
– ¾ cup granulated sugar
– ½ cup light brown sugar
– 3 large eggs
– 1½ teaspoons vanilla extract
– 1 cup all-purpose flour
– ¾ cup cocoa powder
– ¾ teaspoon salt
For the Ganache
– 6 ounces semisweet chocolate, chopped or in morsels
– ¾ cup heavy whipping cream
Finishing Touches
– Fleur de sel, for sprinkling
Brownie Petit Fours Recipe
These elegant Brownie Petit Fours are rich, decadent, and perfect for any special occasion. A deliciously fudgy brownie base topped with a smooth, glossy ganache and finished with a delicate sprinkle of fleur de sel. These mini brownies offer the perfect balance of chocolatey goodness and refinement.
Step-by-Step Instructions
Step 1: Prepare the Baking Pan
Before you dive into the brownie batter, it’s important to prep your baking pan. Preheat your oven to 350°F (175°C) so that it’s nice and hot when you’re ready to bake. Grease an 8×8-inch baking pan with a little butter or cooking spray, then line it with parchment paper. This will make it super easy to lift out the brownies once they’re baked!
Step 2: Melt Chocolate and Butter
In a medium saucepan, combine the chopped semisweet chocolate and unsalted butter over low heat. Stir gently as they melt together until everything is smooth and creamy. This step is crucial because it sets the foundation for the rich flavor of your brownies. Just be patient; we want this mixture to be velvety without burning!
Step 3: Mix in Sugars and Eggs
Once your chocolate and butter are melted, remove the saucepan from heat. Stir in both granulated sugar and light brown sugar until thoroughly combined—this will help create that delightful fudgy texture we all love! Then, add the eggs one at a time, whisking well after each addition to ensure everything is incorporated smoothly. Finally, stir in that heavenly vanilla extract for an added layer of flavor.
Step 4: Combine Dry Ingredients
Now it’s time to bring in the dry ingredients! In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this mixture into your wet ingredients using a spatula or wooden spoon. Be gentle; you want to mix just until there are no dry streaks left—overmixing can lead to tough brownies!
Step 5: Bake the Brownies
Pour your luscious brownie batter into the prepared baking pan, smoothing out the top with a spatula for an even bake. Slide it into your preheated oven and let those brownies bake for about 20–25 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
Step 6: Cool and Cut
Once baked, allow your brownies to cool completely in the pan. This step is essential—if you cut them too early, they might crumble! Once cool, transfer them onto a cutting board and slice them into small squares or rectangles to create your petit fours.
Step 7: Make Ganache
To take these petit fours to another level of indulgence, let’s make that glossy ganache! Heat heavy whipping cream in a saucepan over medium heat until it begins to simmer—don’t let it boil! Pour this hot cream over chopped semisweet chocolate in a bowl and let it sit for about 2–3 minutes. After that waiting game, stir until it’s smooth and shiny; you’ll be tempted to lick the spoon!
Notes
These Brownie Petit Fours are so versatile! You can easily switch up flavors by adding espresso powder or even orange zest to elevate their taste profile. If you’re looking for substitutions due to dietary preferences or allergies, consider using coconut oil instead of butter or trying different types of non-dairy cream for your ganache—almond milk works great! Feel free to play around with toppings too; crushed nuts or sprinkles can add an extra touch of flair.
Watch Out for These Mistakes While Cooking
– Using cold ingredients instead of room temperature eggs can affect texture.
– Overmixing after adding flour can lead to dense brownies.
– Not letting brownies cool completely before cutting may cause them to crumble.
– Skipping the parchment paper can make removing brownies tricky.
Storage Instructions
To keep your delicious Brownie Petit Fours fresh, store any leftovers in an airtight container in the fridge for up to five days. If you’d like to enjoy them later on, they freeze beautifully! Just wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. When you’re ready for a treat, simply thaw at room temperature or pop them in the microwave for about 10 seconds.
Estimated Nutrition
– Calories: Approximately 150 per petit four
– Protein: 2g
– Fat: 9g
– Carbs: 18g
Frequently Asked Questions
Can I use dark chocolate instead of semisweet?
Absolutely! Dark chocolate will give your brownies an even richer flavor. Just keep in mind that this may alter sweetness slightly; you might want to adjust sugar levels according to taste.
How do I know when my brownies are done?
The best way is by using a toothpick test—insert one into the center of your brownies; if it comes out with moist crumbs rather than wet batter, they’re ready!
Can I add nuts or other mix-ins?
Yes! Feel free to fold in some chopped walnuts or pecans right before pouring the batter into your baking pan for added texture.
How do I get my ganache perfectly smooth?
Make sure you pour hot cream over finely chopped chocolate—it helps with melting evenly. Stir gently until fully combined without overworking it.
Conclusion
I hope you’ll give these Brownie Petit Fours a try—they’re such a delightful treat anytime you need something sweet! Whether it’s for a celebration or just because you deserve it, these mini desserts are bound to impress everyone around you. Don’t forget to share how yours turned out; I’d love hearing about your baking adventures!
Brownie Petit Fours
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or cooking spray and line it with parchment paper.
- In a medium saucepan, melt the chopped semisweet chocolate and unsalted butter over low heat until smooth and creamy.
- Remove from heat and stir in granulated sugar and light brown sugar until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold this mixture into the wet ingredients until no dry streaks remain.
- Pour the brownie batter into the prepared baking pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before transferring to a cutting board and slicing into petit fours.
- Heat heavy whipping cream in a saucepan until simmering. Pour over chopped semisweet chocolate and let sit for 2–3 minutes, then stir until smooth.
