Easy Pecan Pie Brownies (Print Version)
# Ingredients:
→ Pecan Pie Topping
01 -
1/2 cup light corn syrup
02 -
1/4 cup tightly packed brown sugar
03 -
1/4 cup melted and cooled unsalted butter
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/2 cups pecan halves, fresh and crunchy
→ Brownie Base
07 -
1/2 cup melted butter, unsalted
08 -
1 cup regular sugar
09 -
2 eggs, room temperature
10 -
1 teaspoon vanilla extract
11 -
1/2 cup plain flour
12 -
1/3 cup cocoa powder, unsweetened and rich
13 -
1/4 teaspoon salt
14 -
1/4 teaspoon baking powder
# Instructions:
01 -
Heat up your oven to 350°F (175°C) so it's prepped. Grab your mini muffin tin and give it a quick coat of spray or line it with paper liners.
02 -
Combine the melted butter and sugar in a bowl until they turn into a creamy team. Add in the eggs and vanilla, whisking everything together until the mixture looks smooth. In another bowl, stir the flour, cocoa powder, salt, and baking powder so they're blended. Gently fold this dry mix into the wet ingredients—you don’t need to overdo it.
03 -
Spoon about a tablespoon of your brownie mix into each muffin cup, filling them halfway. Bake them for around 10-12 minutes, until a toothpick shows they’re cooked but still gooey. Let them cool in their cups while you whip up the pecan topping.
04 -
Mix the corn syrup, brown sugar, melted butter, eggs, and vanilla in a bowl until smooth. Next, fold in the pecan halves, making sure they’re all well-coated in the sugary mixture.
05 -
Place a spoonful of pecan filling on top of each brownie in the muffin tin. Bake them again for 12-15 minutes, or until the pecan filling is set and caramelized. Leave them to cool completely in the tin before serving—trust me, it's worth the wait.
# Notes:
01 -
For a bolder taste, swap light corn syrup with the dark kind.
02 -
If you're a chocolate lover, toss in 1/4 cup of mini chocolate chips to the brownie mix.
03 -
These sweet bites stay fresh in a sealed container at room temperature for up to three days.