When it comes to desserts that feel indulgent yet comforting, two treats often come to mind: the classic pecan pie and the fudgy, chocolatey brownie. Now imagine bringing them together in one bite-sized masterpiece—that’s exactly what you get with Irresistible Pecan Pie Brownie Bites. These delightful little desserts combine the chewy, rich base of a brownie with the gooey, nutty topping of pecan pie. The result? A decadent treat that’s perfect for holiday parties, dessert buffets, or even just when you want to treat yourself.
The beauty of these brownie bites is that they capture the essence of two timeless desserts without requiring hours in the kitchen. They’re baked in a mini muffin tin, making them portable and easy to serve, and the layered effect creates a dessert that looks as good as it tastes. Whether you’re a die-hard brownie lover or a pecan pie enthusiast, these treats will quickly become one of your favorites.
Why You’ll Love These Pecan Pie Brownie Bites
- Two Desserts in One: You get the best of both worlds—the rich, fudgy flavor of brownies and the caramelized crunch of pecan pie topping.
- Perfectly Portion-Controlled: These bite-sized treats are easy to grab and share, making them great for parties, potlucks, and gift boxes.
- Crowd-Pleaser: Pecan pie and brownies are both universally loved, so combining them ensures everyone will rave about your baking skills.
- Make-Ahead Friendly: They can be baked a day ahead and stored, making them stress-free for gatherings.
- Easy to Customize: Add chocolate chips, drizzle with caramel, or sprinkle with sea salt for extra flair.
This recipe makes about 24 brownie bites, so you’ll have plenty to share—or to keep all to yourself (we won’t judge).
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Pecan Pie Layer:
- ½ cup light corn syrup
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
Step-by-Step Instructions
Step 1: Make the Brownie Base
Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it generously. In a medium mixing bowl, whisk together melted butter and sugar until smooth. Add in the eggs and vanilla extract, whisking until glossy. In a separate bowl, mix the flour, cocoa powder, salt, and baking powder. Slowly fold the dry ingredients into the wet until just combined—don’t overmix, as you want your brownies fudgy, not cakey.
Spoon about one tablespoon of brownie batter into each muffin cup, filling them halfway. Bake for 10–12 minutes, or until a toothpick comes out mostly clean (a few fudgy crumbs are perfect). Let them cool slightly while preparing the pecan topping.
Step 2: Prepare the Pecan Pie Topping
In a bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth. Stir in the pecan halves until they’re well-coated in the syrupy mixture.
Step 3: Layer and Bake Again
Spoon about a tablespoon of the pecan mixture over each brownie bite, making sure pecans are evenly distributed. Return the pan to the oven and bake for 12–15 minutes, or until the pecan topping is set and bubbly.
Step 4: Cool and Serve
Allow the bites to cool completely in the pan before removing them. This helps the layers set properly. Once cooled, carefully lift them out and place them on a serving tray. Serve at room temperature and watch them disappear.
Tips for Success
- Don’t Overbake: The brownie base should be slightly fudgy when you add the pecan topping.
- Use Fresh Pecans: Stale nuts can ruin the flavor, so make sure your pecans are fresh and crunchy.
- Grease Well: Mini muffin tins can be tricky—grease generously or use liners to prevent sticking.
- Chill for Neater Cuts: If you prefer clean edges, refrigerate before serving.
Variations
- Chocolate Lovers: Add a handful of chocolate chips to the brownie batter.
- Salted Caramel Twist: Drizzle caramel sauce and sprinkle with flaky sea salt for a gourmet touch.
- Bourbon Pecan Pie Brownie Bites: Add a splash of bourbon to the pecan mixture for depth of flavor.
- Nut-Free Option: Substitute pecans with toasted pumpkin seeds or sunflower seeds.
Serving Suggestions
These bites are delicious on their own, but they also pair beautifully with:
- A scoop of vanilla ice cream
- A dollop of whipped cream
- A drizzle of chocolate or caramel sauce
- Coffee or espresso for an after-dinner treat
FAQs
Can I make these ahead of time?
Yes! Bake them a day in advance and store in an airtight container. They actually taste even better the next day.
How do I store them?
Store at room temperature for 2–3 days, or in the fridge for up to a week. Freeze for longer storage.
Can I make these in a regular muffin tin?
Yes, but increase the baking time slightly for both layers. You’ll get fewer but larger portions.
Can I substitute the corn syrup?
You can use maple syrup or honey, but the texture will be slightly different.
Final Thoughts
These Irresistible Pecan Pie Brownie Bites are a match made in dessert heaven. With their gooey pecan pie topping and fudgy brownie base, they deliver layers of flavor and texture that are truly unforgettable. Whether you serve them at a holiday feast, gift them in a festive tin, or simply whip up a batch for yourself, these little bites are guaranteed to satisfy every sweet tooth.
Irresistible Pecan Pie Brownie Bites
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Pecan Pie Layer:
- ½ cup light corn syrup
- ¼ cup brown sugar packed
- ¼ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
Instructions
Step 1: Make the Brownie Base
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it generously. In a medium mixing bowl, whisk together melted butter and sugar until smooth. Add in the eggs and vanilla extract, whisking until glossy. In a separate bowl, mix the flour, cocoa powder, salt, and baking powder. Slowly fold the dry ingredients into the wet until just combined—don’t overmix, as you want your brownies fudgy, not cakey.
- Spoon about one tablespoon of brownie batter into each muffin cup, filling them halfway. Bake for 10–12 minutes, or until a toothpick comes out mostly clean (a few fudgy crumbs are perfect). Let them cool slightly while preparing the pecan topping.
Step 2: Prepare the Pecan Pie Topping
- In a bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla until smooth. Stir in the pecan halves until they’re well-coated in the syrupy mixture.
Step 3: Layer and Bake Again
- Spoon about a tablespoon of the pecan mixture over each brownie bite, making sure pecans are evenly distributed. Return the pan to the oven and bake for 12–15 minutes, or until the pecan topping is set and bubbly.
Step 4: Cool and Serve
- Allow the bites to cool completely in the pan before removing them. This helps the layers set properly. Once cooled, carefully lift them out and place them on a serving tray. Serve at room temperature and watch them disappear.
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