Description
Indulge in these easy Pecan Pie Brownie Bites! Fudgy brownies topped with gooey pecan pie goodness. My go-to recipe for comforting, irresistible treats.
Ingredients
Scale
- Brownie Base:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- Pecan Topping:
- 1/4 cup (56g) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (60ml) light corn syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups (170g) chopped pecans
- Essentials:
- Cooking spray
- Paper muffin liners
- Make It Extra:
- Flaky sea salt (optional, for sprinkling)
Instructions
- Melt & Mix the Brownie Base:: First up, grab your unsalted butter and chocolate chips. Melt them together gently over a double boiler or in the microwave, stirring until smooth and glossy. Oh, the smell of melting chocolate is just divine, isn’t it? Try not to eat it all before it makes it to the batter – a mistake I’ve made more times than I care to admit! Once it’s a velvety dream, let it cool for a few minutes; we don’t want to scramble our eggs later, right?
- Whip in the Wet Ingredients:: In a separate, large bowl, whisk together your granulated sugar and eggs until they’re light and fluffy. This step is key for that beautiful, slightly crackled top on your brownies. Then, slowly pour in that cooled chocolate-butter mixture, stirring until just combined. Don’t forget a splash of good vanilla extract here! I always add a tiny bit more than the recipe calls for, because, well, vanilla makes everything better, in my humble opinion!
- Fold in the Dry Goods:: Now for the dry stuff! Sift in your all-purpose flour and unsweetened cocoa powder. Sifting prevents lumps, which is a small but mighty step. Fold it all together gently with a spatula until *just* combined. Seriously, stop mixing the second you don’t see any streaks of flour. Overmixing is the enemy of fudgy brownies, making them tough. Trust me, I learned that the hard way with a batch that resembled chocolate hockey pucks!
- Prepare Your Muffin Tin:: Line a 12-cup muffin tin with paper liners. I always give them a little spray with non-stick cooking spray, just for extra insurance – nothing worse than a brownie bite sticking to its wrapper, am I right? Divide your glorious brownie batter evenly among the cups, filling each about halfway. This leaves room for our glorious pecan pie topping. The anticipation at this stage is real, you can practically smell the fudgy goodness already!
- Whip Up the Pecan Topping:: In a small saucepan, combine melted butter, brown sugar, corn syrup, a pinch of salt, and a splash of vanilla. Bring it to a gentle simmer, then remove from heat and stir in your chopped pecans. This mixture is so luscious and sticky, it’s hard not to just eat it with a spoon! Be careful, it’ll be hot, but oh so worth it. The smell of the caramelized sugar and pecans? Pure autumn heaven, even if it’s the middle of July!
- Assemble & Bake:: Carefully spoon a generous dollop of that gorgeous pecan mixture over each brownie cup. Don’t be shy! Gently spread it out a bit to cover the brownie batter. Pop the whole tin into your preheated oven and bake until the edges of the brownies are set and the pecan topping is bubbly and slightly caramelized. When they come out, the smell is just intoxicating – a perfect marriage of chocolate and nutty sweetness. Let them cool in the pan for a bit before transferring to a wire rack. Patience, my friend, patience is a virtue, especially when it comes to cooling brownies for ultimate fudginess!