Pecan Pie Brownie Bites (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1/2 cup unsalted butter, melted
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
1/2 cup all-purpose flour
06 -
1/3 cup unsweetened cocoa powder
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Pecan Pie Layer
09 -
1/2 cup light corn syrup
10 -
1/4 cup brown sugar, packed
11 -
1/4 cup unsalted butter, melted
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
14 -
1 1/2 cups pecan halves
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it well.
02 -
In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla extract, whisking until smooth. In a separate bowl, mix flour, cocoa powder, salt, and baking powder. Gradually fold dry ingredients into wet ingredients until just combined.
03 -
Spoon about 1 tablespoon of brownie batter into each muffin cup, filling halfway. Bake for 10-12 minutes, until a toothpick inserted comes out mostly clean but slightly fudgy. Let cool slightly.
04 -
In a medium bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth. Stir in pecans until well coated.
05 -
Spoon about 1 tablespoon of pecan pie filling over each brownie base, ensuring pecans are evenly distributed. Return to oven and bake for an additional 12-15 minutes, until the pecan layer is set and bubbly.
06 -
Allow the brownie bites to cool completely in the pan before removing. Serve and enjoy!
# Notes:
01 -
For a deeper caramelized flavor, substitute dark corn syrup for light corn syrup.
02 -
For extra chocolate richness, mix 1/4 cup mini chocolate chips into the brownie batter.
03 -
Store leftovers in an airtight container at room temperature for up to 3 days.