Description
The ultimate dessert mashup! Fudgy brownie bites with a gooey, crunchy pecan pie topping. A personal favorite for holiday gatherings and cozy nights.
Ingredients
Scale
- For the Fudgy Brownie Base:
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet or bittersweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- For the Gooey Pecan Topping:
- 1/4 cup unsalted butter
- 1/4 cup packed light brown sugar
- 3 tablespoons light corn syrup
- 1 cup coarsely chopped pecans
- Pinch of salt
- Finishing Touches (Optional):
- Flaky sea salt for sprinkling
Instructions
- Get the Brownie Batter Going: First things first, preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin tin. Seriously, grease it well. Or use liners. I learned that the hard way. Now, melt your butter and chocolate chips together. I do this in the microwave in 30-second bursts, stirring in between, because I’m lazy. You could also use a double boiler if you’re feeling fancy. The kitchen starts to smell amazing right about now. It’s that first hint of chocolatey goodness that gets me excited every time.
- Mix Up the Brownie Base: In a separate large bowl, whisk the eggs and sugar together until they’re a bit pale and fluffy. This is where you incorporate some air! Then, pour in that glorious, melted chocolate-butter mixture and the vanilla. Stir it all together until it’s just combined. Don’t go crazy over-mixing here. Finally, gently fold in the flour and salt. The batter should be thick and glossy. I always have to resist eating a spoonful of it right then and there. The struggle is real, people.
- Fill the Tins: Okay, time to fill ’em up. Spoon about a tablespoon of the brownie batter into each mini muffin cup. You want them about two-thirds full. Try to make them even, but don’t stress if they’re not perfect. Mine never are. This part can get a little messy, I usually end up with batter on my fingers, the counter, my shirt… It’s just part of the process, right? It’s a sign of a well-loved kitchen. Pat yourself on the back, you’re halfway there!
- Make the Pecan Pie Topping: Now for the best part! In a small saucepan over medium heat, melt the butter. Once it’s melted, stir in the brown sugar, corn syrup, and a pinch of salt. Bring it to a gentle boil, stirring constantly. Let it bubble for about a minute, then take it off the heat. This is where the magic happens. The mixture will thicken slightly and smell like pure caramel. Stir in your chopped pecans. Be careful, this stuff is hot! I once got a little splatter on my hand. Ouch.
- Top and Bake!: Working pretty quickly, spoon about a teaspoon of the warm pecan mixture over the brownie batter in each cup. It might seem like it’s sinking a little, but that’s okay! It will all bake up beautifully. Pop the tin into your preheated oven. Bake for 20-25 minutes. The brownie part should be set, and the topping should be bubbly and golden brown. Your entire house will smell like the best bakery on earth. You’re welcome.
- Cool and Devour: This is the hardest step: waiting. Let the bites cool in the pan for about 10-15 minutes. This is important! If you try to take them out too early, they’ll fall apart into a gooey, delicious mess. Which, honestly, isn’t the worst fate. Once they’ve firmed up a bit, run a small knife or offset spatula around the edges and gently lift them out to a wire rack to cool completely. Or, you know, eat one while it’s still warm and gooey. I won’t tell.