Mini Pecan Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1/2 cup melted unsalted butter, cooled slightly
02 -
1 cup white sugar
03 -
2 large eggs, left out until room temp
04 -
1 teaspoon real vanilla extract
05 -
1/2 cup regular flour
06 -
1/3 cup dark unsweetened cocoa
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Pecan Topping
09 -
1/2 cup light corn syrup
10 -
1/4 cup packed brown sugar with caramel notes
11 -
1/4 cup unsalted butter, melted and cooled
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
14 -
1 1/2 cups pecan halves, freshly shelled
# Instructions:
01 -
Fire up your oven to 350°F (175°C). Get your mini muffin pan ready by using paper cups or giving it a good rub with butter or spray.
02 -
Combine your melted butter and sugar in a bowl until fully mixed. Drop in eggs and vanilla, then stir until everything looks smooth. In another bowl, mix your flour, cocoa, salt, and baking powder. Fold the dry stuff into your wet mix gently - don't go crazy with mixing or you'll lose the fudgy texture.
03 -
Put about a spoonful of brownie mix in each muffin cup, filling them halfway up. Pop them in the oven for 10-12 minutes. They're done when a toothpick comes out mostly clean but still a bit gooey. Let them sit while you tackle the next part.
04 -
Stir together corn syrup, brown sugar, melted butter, eggs, and vanilla until everything's blended well. Toss in the pecans so they all get coated in that sweet goodness.
05 -
Add a big spoonful of pecan mix on top of each brownie. Stick them back in the oven for 12-15 minutes until the pecan part looks set and bubbly. Don't rush the cooling - let them sit in the pan until completely cool.
# Notes:
01 -
Try dark corn syrup instead of light for a deeper taste
02 -
Throw in 1/4 cup tiny chocolate chips to make the brownie part extra chocolatey
03 -
Store these treats in a sealed container at room temp and they'll stay good for 3 days