1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a medium-sized bowl, whisk together melted butter and granulated sugar until well combined.
3. Add in the eggs and vanilla extract, mixing until smooth and creamy.
4. Sift in cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain a fudgy texture.
5. Spoon a small amount of brownie batter into each muffin cup, filling them about halfway.
6. In another bowl, mix together the chopped pecans, corn syrup, brown sugar, vanilla extract, salt, and egg until well combined.
7. Add a spoonful of the pecan mixture on top of the brownie batter in each muffin cup, gently pressing it down.
8. Bake for 18-20 minutes, or until the edges are set and the centers are slightly gooey. Remember, they’re best a little underbaked for that fudgy texture.
9. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Don’t be afraid to experiment with the toppings! My family loves a sprinkle of sea salt on top, which enhances the sweetness and adds a subtle crunch.