Irresistible Pecan Pie Brownie Bites

Kitchen Equipment Needed

• Mini muffin tin
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Saucepan
• Spatula

Ingredients Overview

• Brownie Base: A rich, fudgy brownie batter made with cocoa powder and chocolate.
• Pecan Pie Topping: A gooey, caramel-like mixture of pecans, butter, and brown sugar.
• Sea Salt: A sprinkle of flaky sea salt to balance the sweetness.

Ingredients (Makes 24 bites)

For the Brownie Batter

• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt

For the Pecan Pie Topping

• 1 cup chopped pecans
• ⅓ cup brown sugar (packed)
• 3 tablespoons unsalted butter
• 1 tablespoon milk
• ½ teaspoon vanilla extract

For Garnish

• Flaky sea salt

Directions

Step 1: Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini muffin liners. In a mixing bowl, whisk together melted butter and sugar. Add the eggs and vanilla extract, mixing until smooth. Stir in the flour, cocoa powder, and salt until just combined.

Step 2: Fill the Muffin Tin

Spoon the brownie batter into the prepared mini muffin tin, filling each cup about ¾ full.

Step 3: Make the Pecan Pie Topping

In a saucepan, combine the chopped pecans, brown sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and stir in the vanilla extract.

Step 4: Assemble and Bake

Spoon a small amount of the pecan mixture over each brownie bite. Bake for 12-15 minutes, or until the edges are set but the centers are still slightly soft.

Step 5: Cool and Garnish

Let the brownie bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Prep Time

15 minutes

Cook Time

15 minutes

Cooling Time

10 minutes

Total Time

40 minutes

Nutrition (per bite, ~24 servings)

• Calories: ~120
• Fat: ~8g
• Carbohydrates: ~12g
• Protein: ~1g

Expert Tips

• Even Baking: Use a cookie scoop to ensure each brownie bite is the same size.
• Extra Gooey: Add a small piece of caramel to the center of each brownie bite before baking.
• Storage: Store in an airtight container at room temperature for up to 3 days.

FAQs

Can I use a regular muffin tin?
Yes, but adjust the baking time to 18-20 minutes.

Can I make these gluten-free?
Yes, use gluten-free flour in the brownie batter.

What if I don’t have pecans?
Use walnuts or almonds as a substitute.

Storing & Freezing

• Storing: Keep in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze in a single layer, then transfer to a freezer bag for up to 1 month. Thaw at room temperature before serving.

Substitutions & Variations

• Chocolate Chips: Add chocolate chips to the brownie batter for extra richness.
• Nut-Free: Omit the pecans and use a caramel or marshmallow topping instead.
• Spicy Twist: Add a pinch of cayenne pepper to the brownie batter for a hint of heat.