Venturing into the world of desserts is akin to taking a culinary trip around the globe, and oh, boy, do we have a delicious passport stamp for you today! These Brownie Petit Fours are like little dark chocolate treasures, inviting you to indulge in a flavor explosion that dances on your palate like a vibrant street festival. Grab a fork, let’s explore!
Why make this recipe
Why, you ask? Because every bite of these Brownie Petit Fours is like an enchanting postcard from a cocoa paradise—rich, fudgy, and draped in velvety ganache, they’re the edible version of a sweet serenade under the bustling moonlight of a Parisian café. You deserve a taste of this delight!
How to make Brownie Petit Fours
Ingredients:
- 4 ounces (about ¾ cup) semisweet chocolate, chopped
- ¾ cup (12 tbsp or 165g) unsalted butter
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 1 cup (140g) all-purpose flour
- ¾ cup (65g) cocoa powder
- ¾ teaspoon salt
- 6 ounces semisweet chocolate, chopped or in morsels
- ¾ cup (6 ounces) heavy whipping cream
- Fleur de sel, for sprinkling
Directions:
First up, we’re crafting our brownie base! Preheat your oven to a toasty 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper—the canvas for our chocolate masterpiece! In a charming medium saucepan over low heat, let the semisweet chocolate and buttery magic melt together, whisper a sweet serenade, and stir until smooth as silk.
Once that aroma wafts through your kitchen, remove it from the heat and add in the granulated and light brown sugars, mixing until they meld together with a happy hum. Crack in those eggs one at a time, whisking after each addition like you’re casting a spell over the mixture. Introduce the warm embrace of vanilla extract, and we are nearly ready!
Now, sift together the flour, cocoa powder, and salt—imagine you’re creating a little cloud of chocolatey goodness. Fold this dry mixture into the chocolaty whirlpool until everything is combined and singing in harmony. Pour this velvety batter into the prepared pan, smoothing the top like a gentle sunset on the horizon. Bake it for 20-25 minutes; that’s just enough time for an impromptu dance party in your kitchen—trust me!
Once you’ve got the toothpick test done and the center shows a few moist crumbs, the brownies are ready for their moment of cool down glory. Let them chill in the pan. When they’re cool enough to touch, transfer them to a cutting board and slice them into charming little squares or rectangles—hello, petit fours!
Now let’s switch gears to our show-stopping ganache. In another saucepan, bring the heavy whipping cream to a simmer over medium heat—make it bubbly, but don’t let it boil! Remove it from the heat, then pour it over the chopped semisweet chocolate. Let it bask in the heat for 2-3 minutes as it transforms into a glossy, luscious potion. Stir it until you achieve that smooth, dreamy consistency.
Now, the magical moment: drizzle that ganache over each petit four, letting it coat evenly like it’s swaddling the brownies in a rich chocolate blanket. Allow any excess to drip off—don’t worry, you’ll savor every drop. Sprinkle a bit of fleur de sel on top for that divine contrast of salty and sweet goodness, then let the ganache set for a few minutes before you unveil this masterpiece.
How to serve Brownie Petit Fours
Serve these jewels of decadence on a beautifully arranged platter, garnished with fresh berries or a sprinkle of cacao powder for a gourmet touch. Pair them with coffee, herbal tea, or a cheeky glass of dessert wine, and watch your friends lift their forks to the heavens in pure bliss.
How to store Brownie Petit Fours
Keep your petit fours nestled in an airtight container at room temperature for about 3 days—if they last that long! For extended life, pop them in the fridge for up to a week; just remember to let them warm up a tad before diving in to experience that fudgy delight in all its glory.
Tips to make Brownie Petit Fours
- For an adventurous twist, try adding a splash of espresso to the brownie mix for a mocha vibe.
- Feel free to mix in your favorite nuts or chocolate chips into the batter for added crunch.
- Love a fruity touch? Swirl in some raspberry or cherry preserves before baking for a tantalizing flavor explosion.
Variations
- Transform these petit fours into a mint chocolate experience by adding a teaspoon of mint extract to the brownie batter.
- Swap out the semisweet chocolate for dark chocolate if you’re feeling bold—hello, deep chocolate heaven!
- Try infusing the ganache with orange zest for a zesty kick that sings against the rich chocolate.
FAQs
Can I make these in advance?
Absolutely! In fact, they taste better after a day as the flavors meld perfectly. Just make sure to store them in an airtight container.
What can I use instead of semisweet chocolate?
You can use dark chocolate for a richer flavor or milk chocolate if you want a sweeter treat!
Are there any substitutions for butter?
If you’re looking to make these dairy-free, coconut oil works beautifully as a substitute. Just make sure it’s melted and slightly cooled before mixing!
Here’s to a culinary expedition, where sweet indulgence and adventure meet—your taste buds will thank you with every decadent bite of these Brownie Petit Fours! 🌍🍫✨
Brownie Petit Fours
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a medium saucepan over low heat, melt the semisweet chocolate and butter together until smooth.
- Remove from heat and mix in the granulated and light brown sugars until combined.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow the brownies to cool in the pan before transferring to a cutting board. Cut into squares or rectangles.
- In another saucepan, bring the heavy whipping cream to a simmer over medium heat.
- Remove from heat and pour over the chopped semisweet chocolate. Let sit for 2-3 minutes.
- Stir until smooth and glossy.
- Drizzle ganache over each petit four, allowing excess to drip off. Sprinkle with Fleur de sel.
- Let ganache set for a few minutes before serving.