Go Back

Pecan Pie Brownie Bites

Pecan pie brownie bites pair fudgy chocolate brownie bases with a sweet pecan topping in a mini muffin pan. Bake until the topping is set and the brownie edges look set for a two-layer bite-sized treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Cooling time 15 minutes
Total Time 46 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 88
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.33 cup butter unsalted
  • 0.67 cup sugar granulated
  • 2 eggs large, divided (1 for the brownies and 1 for the pecan topping)
  • 0.5 tsp vanilla extract
  • 0.25 cup cocoa powder unsweetened
  • 0.33 cup flour all-purpose
  • 0.13 tsp salt
For the pecan topping
  • 2 tbsp brown sugar packed light
  • 2 tbsp corn syrup light
  • 0.5 cup pecans chopped

Equipment

  • 1 24-well mini muffin pan

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Line a 24-well mini muffin pan with paper liners.
  3. Melt the unsalted butter in a medium microwave-safe bowl.
  4. Stir in the granulated sugar.
  5. Whisk in 1 large egg and the vanilla extract until combined.
  6. Whisk the unsweetened cocoa powder, all-purpose flour, and salt together in a small bowl.
  7. Fold the dry ingredients into the butter mixture just until no dry streaks remain.
  8. Divide the brownie batter among the liners, using about 2 1/2 teaspoons per well.
Make the pecan topping
  1. Whisk the remaining large egg with the packed light brown sugar and light corn syrup until smooth.
  2. Stir in the chopped pecans.
Assemble and bake
  1. Spoon about 2 teaspoons of pecan topping over each brownie portion.
  2. Bake for 14 to 17 minutes, until the topping is set and the brownie edges look set; the center of the topping should reach 160°F.
  3. Cool the bites in the pan for 15 minutes.
  4. Lift them out by the liners and cool completely on a rack.

Notes

For the best texture, avoid baking past the point when the topping is set and the brownie edges look set. Store in an airtight container in the refrigerator for up to 4 days; freezer-friendly. For a dairy-free swap, use dairy-free butter.