Description
Decadent bite-sized brownies layered with creamy peanut butter, topped with a glossy chocolate shell and a sprinkle of chopped pecans for a perfect sweet treat.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 3/4 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for peanut butter layer)
- 1 cup dark chocolate chips or chunks
- 1 teaspoon coconut oil (optional, for melting)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with paper cups.
- In a mixing bowl, combine melted butter and sugar. Stir in eggs and vanilla.
- Add cocoa powder, flour, salt, and baking powder. Stir until smooth.
- Spoon the batter into the prepared mini muffin tin, filling each about ⅔ full.
- Bake for 12–14 minutes, or until the tops are set and a toothpick comes out mostly clean. Let cool completely.
- In a separate bowl, mix peanut butter, softened butter, powdered sugar, and vanilla until smooth.
- Once brownies are cooled, press a spoonful of peanut butter mixture on top of each bite. Chill for 15 minutes.
- Melt chocolate with coconut oil (if using) until smooth. Spoon or drizzle over the peanut butter layer.
- Sprinkle each bite with chopped pecans before the chocolate sets.
- Chill until firm, then serve or store in the fridge.
Notes
- Using mini muffin pans helps create perfectly portioned bites.
- For a smoother chocolate coating, add coconut oil when melting the chocolate.
- Store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 brownie bite
- Calories: 180
- Sugar: 13g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
