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Pecan Pie Brownie Bites

Print Recipe
Prep Time 25 minutes
Cook Time 24 minutes
Total Time 1 hour 34 minutes
Servings: 24 mini brownie bites in a mini mu
Ingredients Method

Ingredients
  

For the Brownie Base
  • 1 tablespoon unsalted butter softened, for greasing the pan
  • 1/2 cup unsalted butter melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 large eggs (about 100 g without shells) at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour spooned and leveled
  • 1/4 teaspoon fine salt
For the Pecan Pie Topping
  • 1 cup pecan halves or pieces toasted and coarsely chopped
  • 1/3 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons unsalted butter melted
  • 1 large egg (about 50 g without shell) at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt

Method
 

Method
  1. Toast the Pecans: Preheat the oven to 350°F (175°C). Spread the pecans on a rimmed baking sheet in a single layer.
  2. Toast for 5–7 minutes, stirring once, until fragrant and slightly darker.
  3. Transfer to a plate and let cool briefly, then chop coarsely.
  4. Prepare the Mini Muffin Pan: Grease all 24 cups of a mini muffin pan thoroughly with the softened butter.
  5. Pay particular attention to the upper edges, where the sticky pecan topping may make contact with the pan.
  6. Mix the Brownie Base: In a medium bowl, whisk the melted butter, granulated sugar, and cocoa powder until smooth.
  7. Add the eggs and vanilla and whisk until the mixture looks glossy and cohesive.
  8. Add the Flour and Salt: Fold in the flour and fine salt with a rubber spatula.
  9. Mix only until no dry flour remains: The batter should be thick, glossy, and easily scoopable.
  10. Portion the Brownie Batter: Divide the brownie batter evenly among the 24 prepared mini muffin cups.
  11. Use about 1 tablespoon of batter per cup: The cups should be roughly one-third to halfway full, leaving space for the pecan topping.
  12. Partially Bake the Brownies: Bake at 350°F (175°C) for 8 minutes. The tops should look partially set around the edges but still soft in the center.
  13. Remove the pan from the oven while you finish the topping.
  14. Make the Pecan Pie Topping: In a small bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla extract, and fine salt.
  15. Stir in the toasted chopped pecans: The mixture should look glossy, loose, and evenly coated.
  16. Top the Brownie Bites: Spoon about 2 teaspoons of pecan mixture over each partially baked brownie.
  17. Distribute the pecans as evenly as possible so every bite gets both nuts and syrup.
  18. Avoid filling above the rim of the mini muffin cups.
  19. Finish Baking: Return the pan to the oven.
  20. Bake for another 10–12 minutes. The pecan topping should look glossy and set around the edges, while the brownie underneath remains soft.
  21. For food safety, the egg-based topping should reach at least 160°F (71°C).
  22. Cool in the Pan: Place the muffin pan on a wire rack and let the brownie bites cool for 15 minutes.
  23. The topping will firm as it cools: Do not try to remove the bites immediately, as the hot pecan layer will be very soft.
  24. Remove the Brownie Bites: Run a thin butter knife or small offset spatula around the edge of each brownie bite.
  25. Lift them carefully from the pan and transfer to the wire rack.
  26. If any caramelized topping has attached to the pan, gently loosen it rather than pulling the brownie out forcefully.
  27. Cool Completely: Let the brownie bites cool for another 30 minutes.
  28. The centers should remain fudgy, while the pecan topping becomes chewy and sliceable.
  29. Serve once fully set.

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