Caramel Pecan Brownie Bites
Easy Caramel Pecan Brownie Bites with a fudgy dark chocolate brownie cup, a hidden gooey caramel center, and toasted pecans on top — bite-sized and ready in 25 minutes.
Equipment
- 24-cup mini muffin tin
- Medium saucepan
- mixing bowl
- whisk
- Mini cupcake liners
Ingredients
Ingredients
- 0.5 cup unsalted butter
- 4 oz dark chocolate, chopped 60% cocoa or higher
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.33 cup all-purpose flour
- 0.25 tsp salt
- 24 soft caramel candies one per brownie cup
- 0.5 cup pecans, roughly chopped and toasted
- flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F. Grease a 24-cup mini muffin tin well or line with mini cupcake liners.
- In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk the granulated sugar into the chocolate mixture until combined.
- Add the eggs and vanilla extract and whisk until smooth.
- Stir in the flour and salt until just combined. Do not overmix.
- Spoon a small amount of batter into each muffin cup, filling about one third full.
- Press one soft caramel candy into the center of each cup.
- Cover the caramel with more batter to mostly enclose it. Fill each cup to about three quarters full.
- Press 3 to 4 chopped pecan pieces on top of each brownie cup.
- Bake for 12 to 14 minutes until the edges are set and the tops look just done.
- Let cool in the pan for 10 minutes before carefully removing. Sprinkle with flaky sea salt and serve.
Notes
Do not overmix batter after flour is added. Fully cover the caramel candy with batter before baking. Toast pecans before using for the best flavor. Let bites cool 10 minutes before removing. Sprinkle flaky sea salt immediately after baking.