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.

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.

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.

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.