Irresistible Mini Chocolate Pecan Brownies
These fudgy and chewy mini brownies have a delightful crunch from toasted pecans, making them a perfect treat for any occasion.
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.
Notes
For best taste, allow brownies to cool completely and consider dusting with powdered sugar or drizzling with melted chocolate before serving.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 7g
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