Step 1: Prepare the Brownie Batter

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. In a microwave-safe bowl, melt chocolate chips and butter together in 30-second intervals, stirring in between, until smooth.
3. Stir in granulated sugar and brown sugar until well combined.
4. Add eggs and vanilla extract, whisking until smooth.
5. Sift in flour, cocoa powder, salt, and baking powder, mixing until just combined.
6. Scoop about 1 tablespoon of batter into each mini muffin cup, filling them halfway.

---

Step 2: Make the Pecan Pie Filling

1. In a small bowl, combine chopped pecans, brown sugar, melted butter, heavy cream, vanilla extract, and salt.
2. Stir well until you get a sticky, caramel-like mixture.

---

Step 3: Assemble & Bake

1. Place a teaspoon of pecan pie filling in the center of each brownie cup.
2. Spoon a little extra brownie batter on top to cover the pecan filling.
3. Bake for 12-15 minutes, or until the tops are set but still slightly soft in the center.
4. Let the brownie bombs cool in the pan for 10 minutes before transferring to a wire rack.

---

Step 4: Drizzle with Chocolate & Garnish

1. Melt dark or milk chocolate in the microwave, stirring until smooth.
2. Drizzle over the cooled brownie bombs for a glossy, decadent finish.
3. Top with pecan halves and a sprinkle of flaky sea salt (optional).

---