Description
Delightful mini bites that combine the rich chocolaty essence of brownies with the sweet, nutty crunch of pecan pie.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup corn syrup
- 1 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- Melt the butter in a saucepan over medium heat and stir in the granulated sugar until combined.
- Remove from heat and let cool slightly, then whisk in the eggs and vanilla until smooth.
- Mix the flour, cocoa powder, and salt in another bowl; gradually add to the butter mixture until well blended.
- Fold in the pecans.
- Spoon the brownie batter into the prepared muffin pan, filling each cup about halfway.
- Combine the corn syrup and brown sugar in a separate bowl, and spoon a small amount over the brownie batter in each cup.
- Bake for 20-25 minutes or until set.
- Let cool before removing from the pan.
Notes
For a richer flavor, use high-quality cocoa powder and toast the pecans before adding them to the batter.