Irresistible Pecan Pie Brownie Bites are the ultimate dessert mash-up! Imagine the rich, fudgy goodness of a chocolate brownie paired with the buttery, sweet crunch of pecan pie—all in one perfectly portioned bite. These little treats are decadent, cozy, and downright addictive. Whether you’re hosting a party, bringing a treat to a potluck, or just craving something sweet, these brownie bites will disappear fast!
Why You’ll Love This Recipe
- Two classic desserts in one bite – Brownies + pecan pie = dessert bliss.
- Perfectly portioned – Mini muffin size makes them easy to serve and share.
- Crowd-pleaser – Sweet, fudgy, and nutty flavors everyone loves.
- Customizable – Switch up the nuts, add chocolate chips, or drizzle with caramel.
Ingredients You’ll Need
Here’s what you’ll need to create these decadent bites. (Full measurements are in the recipe card below.)
For the Brownie Layer:
- Unsalted butter (melted)
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
For the Pecan Pie Layer:
- Light brown sugar
- Unsalted butter (melted)
- Light corn syrup (or dark for a deeper flavor)
- Eggs
- Vanilla extract
- Pecans, roughly chopped
How to Make Pecan Pie Brownie Bites
Follow these simple steps for a dessert that looks fancy but comes together easily:
1. Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease or line a mini muffin tin with paper liners.
2. Make the Brownie Batter
- In a large bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla, whisking until combined.
- Sift in flour, cocoa powder, baking powder, and salt. Mix just until combined—don’t overmix.
3. Make the Pecan Pie Topping
- In a separate bowl, whisk together brown sugar, melted butter, corn syrup, eggs, and vanilla.
- Stir in the chopped pecans until evenly coated.
4. Assemble the Bites
- Spoon brownie batter into each muffin cup, filling about ¾ full.
- Add a spoonful of the pecan mixture on top of each brownie.
5. Bake
- Bake for 20–25 minutes, until the edges are set and the pecan topping is golden and bubbly.
- Cool for 10 minutes in the pan before transferring to a wire rack.
Expert Tips
- Don’t overfill the cups – The pecan topping expands as it bakes.
- Use fresh pecans – Toast them lightly for an even richer flavor.
- Check early – Oven times vary; start checking at 18 minutes.
- Optional garnish – Dust with powdered sugar or drizzle with caramel for extra flair.
Variations
- Extra chocolatey – Fold in mini chocolate chips to the brownie batter.
- Nut swap – Try walnuts, cashews, or almonds instead of pecans.
- Gluten-free – Use a 1:1 gluten-free flour substitute.
- Caramel drizzle – Add a drizzle of caramel sauce on top for extra indulgence.
Serving Suggestions
Serve these brownie bites:
- With a scoop of vanilla or caramel ice cream
- Alongside coffee, hot cocoa, or milk
- As part of a dessert tray for parties or holidays
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerate: Keeps for up to 1 week.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Reheat: Warm in a 300°F (150°C) oven for 5 minutes to enjoy them slightly gooey again.
Frequently Asked Questions
Can I make these ahead?
Yes! Bake them a day in advance and store at room temp or in the fridge.
Can I skip corn syrup?
Corn syrup gives the classic gooey texture. Maple syrup or honey can work, but the flavor will change slightly.
Can I double the recipe?
Absolutely. Use multiple mini muffin tins or bake in batches.
Can I use a regular muffin pan?
Yes, just adjust baking time to ensure the centers are set.
Final Thoughts
These Pecan Pie Brownie Bites are the ultimate two-in-one dessert—rich, fudgy brownies topped with gooey, nutty pecan pie filling. They’re easy to make, perfect for sharing, and always the first treat to disappear from the dessert table. Bake a batch for your next gathering or simply treat yourself—you won’t regret it!
Irresistible Pecan Pie Brownie Bites
Yield: 24 mini bites
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Ingredients
Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
Pecan Pie Layer:
- ½ cup light corn syrup (or dark for richer flavor)
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups pecan halves or roughly chopped pecans
Instructions
- Preheat Oven:
Preheat to 350°F (175°C). Grease or line a mini muffin tin with paper liners. - Prepare Brownie Batter:
- In a medium bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla; whisk until combined.
- In another bowl, mix flour, cocoa, baking powder, and salt.
- Fold dry ingredients into wet just until combined.
- Fill Muffin Tins:
Spoon about 1 Tbsp of brownie batter into each cup, filling about ½–¾ full.
Bake for 10–12 minutes, until the tops are just set but still fudgy. - Prepare Pecan Pie Filling:
- In a small bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla.
- Stir in pecans until coated.
- Assemble & Bake:
- Add about 1 Tbsp pecan mixture on top of each partially baked brownie.
- Return to oven and bake 12–15 minutes, until the topping is bubbly and set.
- Cool & Serve:
Cool bites in the pan for 10 minutes, then transfer to a wire rack.
Serve as is or drizzle with caramel for extra indulgence.
Storage:
- Room temperature: up to 3 days in an airtight container
- Refrigerator: up to 1 week
- Freezer: up to 3 months