I had almost given up on these Pecan Brownie Bites. I made 3 different attempts and they all turned out close, but not perfect. They either ended up gooey and stuck to the pan (but tasted AMAZING) or they popped right out and were dry and lifeless in the flavor department. I volunteered to make a dessert for a charity at work, so I had the chance to try these little brownies again and they finally turned out perfectly!Now, for a life update: I freaking love summer, especially here in Wisconsin. It’s a little cooler than Iowa, it’s sunny and gorgeous and there are flowers everywhere and oh yeah, the beach (of Lake Michigan)! Michael and I are soaking it up. We’ve traveled to NYC and DC, Point Beach State Park, and just got back from the Wisconsin Dells. I’m hoping to do some travel posts on those destinations soon!
Also, I’m gearing up for fall classes, Statistics and Sustainability. I have 11 of my Master’s credits so far and have been loving the online program through Washington State University so far. I really didn’t think I’d be able to handle a Master’s program because I wasn’t the “strongest” ungrad, but apparently I’m well-suited for research and not traditional classes because so far I have a 4.0 GPA (a far cry from my hard-fought 3.0 from ISU). Anyone out there in the food science world thinking about getting their Masters should go for it! I’m able to have a life and take classes without much stress. I even have time to make and consume a lot of brownie bites!
Pecan Brownie Bites
- 1/2 cup butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup flour
- 1/2 cup flaxseed meal (ground flaxseeds)
- 1/2 cup cocoa powder
- 1 cup chocolate chips, optional
- 24 pecan halves
Preheat oven to 350 F. Spray a mini muffin pan with nonstick cooking spray. In a medium-sized mixing bowl, melt butter in microwave for 1 minute, or until melted and smooth when stirred. Blend in sugar; add vanilla and eggs and beat until smooth. Add flour, flaxseed meal, and cocoa and mix well. Stir in chocolate chips if desired. Spoon a heaping tablespoon of batter into each muffin well, filling them 3/4 of the way full (I use a mini ice cream scoop). Bake for 8-10 minutes or until just set. They may still be slightly soft, but that’s how you want them. Let cool in pan for 5 minutes before removing to wire rack to cool completely. Enjoy!