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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Let’s Make 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 + Notes
- 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.
Rosalva Arredondo says
These are some of the best brownies I’ve made. I make them all the time. They are a family favorite.! One question that I havw and can’t believe it never occurred to me, lol. I usually make them in mini muffin pans so I get almost 48. Is your recipe asking for standard cupcake size pans, then I could see getting 24 out of them.
Also, what I use for golden syrup is 2 teaspoons molasses and 4 teaspoons light corn syrup. 🙂
Erren's Kitchen says
I’m so happy to hear that these brownies are a family favorite—thank you for your kind words! 😊
Yes, the recipe is written for standard cupcake/muffin pans, which is why it yields 24 brownie bites. Since you’re using mini muffin pans, it makes sense that you’re getting closer to 48, as the cavities are smaller. That’s a great way to make them extra bite-sized!
Also, your golden syrup substitute sounds like a fantastic alternative! Thanks for sharing—I love hearing what works for others in their kitchens.
Luci says
These are so good, I’ve made a batch for the kids for their lunches, great recipe, thanks for sharing
Erren's Kitchen says
I’m glad you like the recipe Luci, it is a great one for lunch boxes, but make sure you get one too 🙂
Anita says
What is golden syrup? Is it light karo syrup?
Erren's Kitchen says
Hi, Anita, it is similar, but richer in flavor and less sweetness it is available on Amazon, or try the syrup you have, it will just be sweeter!
Rosalva says
Hi, Erren. I have already made these once and they are fantastic! But i had a couple of questions. How much salt for the pecans, and at what stage do i add the golden syrup and the cocoa powder? Just want to make sure to get the perfect texture. Thank you!
Erren says
Hi Rosalva, I can’t believe no-one has caught that yet! I’m really sorry! I’ve updated the recipe. Thanks so much for pointing it out and I’m so glad you like the recipe! 🙂
Rosalva says
hi, just a quick question. how much salt for the pecans?
Erren says
So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say sorry for the error. I’ve updated the recipe.
Alicia says
I have everything here to make these but the pecans. Would they taste ok without them? They look delicious.
Erren says
Hi Alicia, So sorry for the delayed response! I get a lot of comments and it’s not always easy to keep up! I make these without the nuts for my 6 year old son all the time.