•INGREDIENTS:
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup dark corn syrup
1/2 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pecans, whole for topping
•INSTRUCTIONS:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
Stir in the granulated sugar, eggs, and 1 teaspoon vanilla extract until well combined.
Add the flour and salt, stirring just until incorporated. Fold in the chopped pecans.
Spoon the batter into the prepared muffin tin, filling each cup about halfway.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
In a medium saucepan, combine the corn syrup, brown sugar, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to boil for 1 minute, then remove from heat and stir in the remaining 1 teaspoon vanilla extract.
Spoon the pecan mixture over the cooled brownie bites, then top each with a whole pecan.