Glazed Mini Brownies

Ree Drummond's Glazed Mini Brownies, as seen on The Pioneer Woman.
Close-up of Glazed Mini Brownies, as seen on The Pioneer Woman, Season 19.
Prep Time
1h 35 min
Cook Time
25 min
24 Brownies

These bite-sized glazed mini brownies, topped with crunchy pistachios, are the perfect dessert for birthdays, celebrations, or afternoon tea!



Nonstick cooking spray, for the pan
cup (2 sticks) salted butter
ounce unsweetened chocolate
cup unsweetened cocoa powder
cups sugar
tbsp vanilla extract
large eggs
1 ¼
cups all-purpose flour
ounce chopped bittersweet chocolate
cup heavy cream
cup roasted shelled pistachios, chopped


Step 1

Preheat the oven to 350ºF. Spray a 9-by-13-inch pan with cooking spray and line with parchment paper.

Step 2

Heat the butter together with the unsweetened chocolate in a medium saucepan over low heat, whisking occasionally, until fully melted and smooth. Sprinkle in the cocoa powder while whisking; whisk until smooth. Allow to cool for 5 minutes.

Step 3

Stir in the sugar and vanilla until just combined. Stir in the eggs one at a time. Stir in the flour until just combined. Transfer the batter to the prepared pan, distributing it evenly.

Step 4

Bake until a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the brownies to cool completely, then flip out onto a cutting board. Cut the brownies into bite-size pieces and transfer to a baking rack.

Step 5

Put the bittersweet chocolate in a medium bowl. Heat the cream over medium-high heat until the edges begin to bubble, 2 to 3 minutes. Immediately pour the cream over the chocolate. Allow to sit for 2 minutes, then stir until smooth.

Step 6

Spoon the ganache over the brownie pieces until completely covered. Sprinkle the top with chopped pistachios and allow to sit until the ganache has set, about 10 minutes. Transfer to a platter and serve with toothpicks.

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