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These Triple Chocolate Brownie Bites are sinfully delightful with their robust chocolate taste and the buttery saltiness of toasted pecans.
I created this mini version of my Triple Chocolate Brownies for a post for Becky at The Cookie Rookie. She’s away on her honeymoon and asked me to fill in for her with a guest post. She’s one of my favorite food bloggers so I was really honored that she wanted me to do a post for her site!
There are few things in the world that taste better than a brownie. Sweet, rich, and indulgent, it’s one of my absolute favorite treats! But brownies and I don’t always get along.
If you enjoy making these mini treats, why not try my Mini Banana Bread Loaves and Mini Honey Cornbread Loaves for a tiny treat fest!
Why This Recipe Works
- This recipe is made in one pot, making it not only delicious but super easy too!
- Using salt in the brownie and when roasting the pecans helps cut the sweetness giving a perfect flavor profile.
- Using melted chocolate helps give the fudgy texture craved in a brownie.
- Chocolate, cocoa powder, and chocolate chips make this a triple chocolate treat no one can resist.
How to Make Triple Chocolate Brownie Bites
- Roast the pecan nuts.
- Melt butter, golden syrup, and chopped chocolate, mix until smooth. Remove from head, add water and mix well.
- Stir in the sugars and eggs, mix until combined.
- Mix in the cocoa powder.
- Add flour, vanilla and salt. Mix into a batter.
- Fold in chocolate chips
- Divide batter into a pan, add pecans on top, and bake
- Serve and enjoy!
Brownies can be difficult to get to the perfect texture, but I hit on a winner with this recipe, I finally mastered the brownie! I was setting up to make a batch to share with you when my son suggested I make them in a tartlet pan. I have to admit he was right! Why not have the brownies bite-sized? Perfect for little hands!
Step by Step Instructions
Roast your pecans.
How to Salt roast Pecans
For the salt-roasted pecans, melt the butter in a small frying pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 5 minutes, until the pecans have a nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
In a large pan melt the butter, golden syrup, and chopped chocolate, mixing until smooth.
Remove from heat, add the water and stir until well blended.
Stir in the brown & granulated sugars, and eggs, mix well until combined. Stir in the cocoa powder. Add flour, vanilla, and salt and blend (be careful not to over mix or the texture will end up cake-like instead of fudgy)
If you can, always use a good quality cocoa powder such as (dutch cocoa powder) it gives a richer chocolate flavor.
Stir in the chocolate chips
Add the mixture to the pan and top each one with a pecan. Divide the batter into the pans, or spread into the 8-inch pan. Arrange the pecan halves on top.
You can use an ice cream scoop to add the batter to the pan. It helps keep the brownies uniform in size.
Let your helper lick the spoon.
Bake until the tops of the brownies lose their shiny appearance. If baking in an 8- inch pan, bake an additional 10 -15 minutes
Serve and enjoy!
Other great Chocolate Bakes
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Recipe
Triple Chocolate Brownie Bites
Ingredients
For the salt-roasted pecans:
- 1 tablespoons unsalted butter
- 24 pecan halves
- ½ tsp sea salt
For the brownies:
- ½ cup dark chocolate (chopped, about 3oz)
- ½ cup cocoa powder (sifted)
- ⅔ cup butter (cubed)
- 2 tablespoons golden syrup (optional)
- ½ cup warm water
- 1 cup sugar
- ¾ cups brown sugar
- 2 eggs
- 1¼ cups flour
- 1½ teaspoon vanilla
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F/175°C and grease two 12 section tartlet pans or 8-inch square pan.
- For the salt-roasted pecans, melt the butter in a small frying pan over medium heat and add the pecans and salt. Stir and toast the pecans for about 5 minutes, until the pecans have a nutty aroma (the salt will not dissolve, but adds a nice crunch). Remove the pan from the heat and cool while preparing the brownies.
- In a large pan melt the butter, golden syrup, and chopped chocolate, mixing until smooth.
- Remove from heat, add the water and stir until well blended.
- Stir in the brown & granulated sugars, and eggs, mix well until combined.
- Stir in the cocoa powder.
- Add flour, vanilla, and salt and blend (be careful not to over mix or the texture will end up cake-like instead of fudgy)
- Stir in the chocolate chips.
- Divide the batter into the pans, or spread into the 8-inch pan. Arrange the pecan halves on top.
- Bake for about 12 minutes, until the tops of the brownies lose their shiny appearance.
- If baking in an 8- inch pan, bake an additional 10 -15 minutes.
Tips
- If you can, always use a good quality cocoa powder such as (dutch cocoa powder) it gives a richer chocolate flavor.
- You can use an ice cream scoop to add the batter to the pan. It helps keep the brownies uniform in size.
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