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Pecan Pie Brownie Bites – Homemade Recipe

Pecan pie brownie bites combine fudgy chocolate brownie cups with a sweet, finely chopped pecan topping. Bake them in a 24-cup mini muffin pan until the filling is set and reaches 160°F.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 15 minutes
Total Time 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the brownie bites
  • 1 nonstick cooking spray for coating
  • 0.5 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
For the pecan topping
  • 1 egg large
  • 0.25 cup light brown sugar packed
  • 2 tbsp light corn syrup
  • 1 tbsp unsalted butter melted
  • 0.5 tsp vanilla extract
  • 0.5 cup pecans finely chopped

Equipment

  • 1 24-cup mini muffin pan

Method
 

Make the brownie bites
  1. Heat the oven to 350°F and coat the cups of a 24-cup mini muffin pan with nonstick cooking spray.
  2. Melt the butter in a medium microwave-safe bowl.
  3. Stir the granulated sugar into the melted butter.
  4. Whisk in the eggs and vanilla.
  5. Stir in the cocoa powder, flour, and salt just until combined.
  6. Divide the batter evenly among the muffin cups, using about 1 1/2 tablespoons per cup.
  7. Bake for 10 minutes.
Make and bake the pecan topping
  1. While the brownie bites bake, whisk the egg, brown sugar, corn syrup, melted butter, and vanilla in a small bowl.
  2. Stir in the pecans.
  3. Remove the pan from the oven.
  4. Press a well into the center of each brownie with the rounded end of a teaspoon.
  5. Divide the pecan mixture among the wells.
  6. Bake for 12–15 minutes, until the filling is set and reaches 160°F when checked with an instant-read thermometer in a center bite.
  7. Cool the bites in the pan for 15 minutes.
  8. Loosen them carefully with a small knife.
  9. Transfer the bites to a wire rack to cool completely.

Notes

For tidy brownie wells, press gently while the bites are still warm. Refrigerate in an airtight container for up to 4 days; freeze yes, in a sealed container. For a gluten-free variation, use a 1:1 gluten-free all-purpose flour blend.