If you love rich, fudgy brownies with a satisfying crunch, these mini chocolate pecan brownies are a must-try. Each bite delivers a perfect blend of deep chocolate flavor and toasted pecans, making them ideal for holiday parties, bake sales, or a cozy night in. These bite-sized treats are easy to make, crowd-pleasing, and guaranteed to disappear fast!
Why You’ll Love These Mini Chocolate Pecan Brownies
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Quick & Easy: With just a handful of pantry staples and simple steps, you can whip up a batch in under 30 minutes.
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Perfect for Beginners: No fancy skills required—just mix, bake, and enjoy!
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Family-Friendly: Kids and adults alike will love the chewy texture and nutty crunch.
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Customizable: Swap ingredients to suit dietary needs or add your favorite mix-ins.
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Portable & Shareable: Their mini size makes them perfect for gifting, parties, or on-the-go snacking.
Ingredients You’ll Need
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½ cup unsalted butter
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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⅓ cup unsweetened cocoa powder
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¼ teaspoon salt
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¼ cup chopped pecans (plus extra for topping)
Ingredient Notes & Substitutions
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Unsalted Butter: Gives you control over saltiness. If using salted butter, reduce the added salt.
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Cocoa Powder: Use unsweetened cocoa for classic flavor, or dark cocoa for a richer taste.
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Pecans: Swap for chocolate chips, walnuts, or omit for nut-free brownies. Toasting the pecans first adds extra flavor.
Step-by-Step Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
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Melt Butter: Melt the butter in a saucepan over low heat. Remove from heat and let cool slightly.
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Mix Wet Ingredients: Stir in the sugar, then add eggs one at a time, mixing well. Stir in vanilla.
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Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt.
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Fold Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Add Pecans: Gently fold in chopped pecans, reserving a few for topping.
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Fill Muffin Cups: Spoon batter into muffin cups, filling each about ⅔ full. Sprinkle reserved pecans on top.
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Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool: Let brownies cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
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Pair with Coffee or Milk: The rich chocolate flavor pairs perfectly with a hot beverage.
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Dust with Powdered Sugar: Add a festive touch by lightly dusting with powdered sugar.
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Drizzle with Chocolate: For extra indulgence, drizzle with melted chocolate or caramel.
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Perfect for Parties: Serve on a platter with other holiday treats for a festive dessert board.
Storage & Reheating Tips
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Refrigerator: Store in an airtight container for up to 1 week.
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Freezer: Freeze for up to 3 months. Wrap individually and thaw at room temperature.
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Reheating: Warm in the microwave for 10–15 seconds for a freshly baked feel.
Tips for Success
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Measure Accurately: Especially for flour and cocoa powder, to ensure the perfect texture.
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Don’t Overmix: Overmixing can make brownies tough instead of fudgy.
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Use Quality Ingredients: Good chocolate and fresh eggs make a big difference.
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Cool Before Serving: Letting brownies cool improves their texture and flavor.
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Get Creative: Try adding chocolate chips, swirls of peanut butter, or a sprinkle of sea salt.
Recipe Variations
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Spicy Brownies: Add 1 teaspoon cayenne pepper for a surprising kick.
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Vegan Version: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) and use coconut oil instead of butter.
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Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking mix.
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Swirl It Up: Add a swirl of cream cheese or fruit jam for a fruity twist.
Frequently Asked Questions (FAQ)
Q: Why are my brownies dry?
A: Overbaking is the most common cause. Remove them when a toothpick comes out with a few moist crumbs.
Q: Can I make these in a regular pan?
A: Yes! Use an 8×8 inch pan and bake for 25–30 minutes, checking for doneness.
Q: How can I make them more chocolatey?
A: Add chocolate chips to the batter or replace half the flour with cocoa powder.
Q: Are these freezer-friendly?
A: Yes! Wrap individually and store in an airtight container or freezer bag for up to 3 months.
Q: Can I omit the nuts?
A: Absolutely! Substitute with chocolate chips or leave them out entirely.
Irresistible Mini Chocolate Pecan Brownies
Ingredients
Brownie Base
- 1/2 cup unsalted butter Can be substituted with salted butter, reduce added salt.
- 1 cup granulated sugar
- 2 large eggs Mix well for fluffier texture.
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour Can use a gluten-free baking mix.
- 1/3 cup unsweetened cocoa powder Dark cocoa can enhance flavor.
- 1/4 teaspoon salt
- 1/4 cup chopped pecans Reserve extra for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line it with mini muffin liners.
- In a medium saucepan, melt the unsalted butter over low heat and let it cool slightly.
- Stir in granulated sugar into the melted butter until well combined. Then, add the eggs one at a time, mixing thoroughly, followed by the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually fold the dry mix into the wet mixture until just combined.
- Gently fold in the chopped pecans, reserving a handful for topping.
Baking
- Fill each mini muffin cup about 2/3 full with the brownie batter and sprinkle reserved pecans on top.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.