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Pecan Pie Brownies are the over the top dessert mashup of your dreams, gooey pecan pie filling tucked inside a fudgy brownie, rolled into a ball, and dipped in smooth chocolate. Often called brownie bombs, they are rich, decadent, and impossible to eat just one of. I made a tray for a holiday cookie swap and they were gone before the actual cookies. If you love a fudgy chocolate treat, you will also adore our classic fudgy brownies.
One bite into that chocolate shell, fudgy brownie, and gooey pecan pie center and you will see why these pecan pie brownies disappear so fast.
Pecan Pie Brownies Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 16 brownie bombs
- ⚡ Calories: 264kcal
- 🌶️ Flavor Profile: Rich, fudgy, and gooey (pecan pie meets brownie)
- ✋ Difficulty: Easy but a fun project, like our dipped pretzels
Quick Answer
To make pecan pie brownies, bake a pan of brownies and a quick pecan pie filling separately, then let both cool. Cut the brownies into pieces, flatten each one, and wrap it around a spoonful of pecan filling to form a ball. Chill the brownie bombs, then dip them in melted chocolate and sprinkle with pecans.
Jump to:
- Pecan Pie Brownies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pecan Pie Brownies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pecan Pie Brownies FAQs
- Other Recommended Chocolate Dessert Recipes
- Pecan Pie Brownie Bombs
Why This Recipe Works
Click to see the technique science
- Two desserts in one. Fudgy brownie and gooey pecan pie come together in every single bite, so you do not have to choose.
- A real pecan pie center. A quick baked pecan filling gives each bomb that authentic, gooey pecan pie middle.
- A brownie shortcut. You can use a boxed brownie mix or your favorite homemade recipe, whatever is easiest for you.
- A chocolate shell. Dipping each ball in melted chocolate almond bark adds a smooth, snappy coating that holds everything together.
- Make ahead friendly. They chill and set in the fridge, so they are easy to make ahead for parties and holidays.
- Perfectly poppable. Rolled into bite sized balls, they are ideal for cookie trays, gifting, and grazing.
Why You’ll Love This Recipe
- They combine fudgy brownies and gooey pecan pie into one irresistible bite.
- They look impressive but are surprisingly easy to put together.
- They are perfect for holidays, cookie swaps, and edible gifts.
Key Ingredients
These brownie bombs use a handful of simple ingredients. Here are the key players.
- Brownies: The fudgy outer layer. Use a boxed mix or your favorite homemade brownie recipe, baked with no nuts so they roll smoothly.
- Pecans: Chopped pecans go into the gooey filling and on top for garnish, adding that classic pecan pie crunch and flavor.
- Corn Syrup, Egg, and Sugar: These create the sweet, gooey pecan pie filling that gets baked until just set.
- Butter and Salt: A little butter adds richness and a pinch of salt balances all that sweetness.
- Chocolate Almond Bark: Melts into a smooth coating that dips and sets quickly for the perfect chocolate shell.
See recipe card for exact quantities.
Variations and Substitutions
These brownie bombs are easy to make your own. Try one of these ideas.
- Different coating: Use dark, milk, or white chocolate instead of almond bark for the shell.
- Add a drizzle: Drizzle contrasting chocolate over the top for a pretty bakery finish.
- Flaky salt: Sprinkle a little flaky sea salt on top for a sweet and salty bite.
- Boozy twist: Add a splash of bourbon to the pecan filling for a grown up version.
- More fudgy treats: If you love these, try our double chocolate cookie bars next.
How to Make Pecan Pie Brownies
- Bake a pan of brownies with no nuts and let them cool completely.
- Make the pecan pie filling by whisking the egg, sugar, corn syrup, butter, and salt, then pour it over chopped pecans and bake until just set.
- Cut the cooled brownies into 16 pieces, flatten each in your palm, add a spoonful of pecan filling, and wrap the brownie around it into a ball.
- Chill the brownie bombs in the fridge until firm.
- Dip each one in melted chocolate almond bark, sprinkle with chopped pecans, and chill until the coating hardens.
Recipe Tips & Tricks
- Cool everything completely. Warm brownies and filling are too soft to shape, so let both cool fully before assembling.
- Trim the brownie edges. Cutting off the hard edges gives you soft, pliable brownie that wraps easily around the filling.
- Do not overfill. A small teaspoon of pecan filling per bomb is plenty, so you have enough to fill all sixteen.
- Chill before dipping. Firm, chilled brownie bombs hold their shape and dip much more cleanly in the chocolate.
- Work in batches. Dip a few at a time and garnish right away so the pecans stick before the chocolate sets.
- Use a fork to dip. Lowering each ball into the chocolate on a fork lets the excess drip off for a smooth, even coating.
Serving Ideas and Suggestions
Pecan pie brownies are a showstopping addition to any dessert table, especially around the holidays. Serve them chilled or at room temperature, piled on a pretty plate where everyone can grab one.
They are right at home on a sweets spread next to our classic fudgy brownies and double chocolate cookie bars. For a full chocolate lover platter, add our dipped peanut butter pretzels and a bowl of cookie dough ice cream.
Box them up in a tin lined with parchment for an easy, impressive homemade gift. However you serve them, these pecan pie brownies are guaranteed to be the first treat to disappear.
Pecan Pie Brownies FAQs
Pecan pie brownies, often called brownie bombs, are bite sized treats made by wrapping a fudgy brownie around a gooey pecan pie filling, rolling it into a ball, and dipping it in chocolate. They combine two classic desserts into one rich bite, and they are a fun, poppable twist on two holiday favorites that always impress at a party.
Absolutely. A boxed mix baked in an 8 by 8 pan with no nuts works perfectly and keeps things easy, and your favorite homemade brownie recipe works great too. Bake the brownies on the fudgier side so they stay soft enough to mold around the filling without cracking.
Chocolate can seize if it gets too hot or if any water touches it. Melt almond bark or chocolate slowly in short bursts, stirring between each, and keep all your tools completely dry. If it does seize, stir in a teaspoon of vegetable oil or shortening to help bring it back to a smooth, dippable consistency.
Yes, they are great for making ahead. Store them in an airtight container in the fridge for up to a week, or freeze them for up to three months. The flavors actually deepen after a day in the fridge, so they are a perfect recipe to prep before a busy holiday.
Keep them in an airtight container in the refrigerator for up to a week. The chocolate shell holds up well, and they taste great straight from the fridge or at room temperature. Keep them away from any strong smelling foods, since chocolate can absorb odors in the refrigerator.
Yes. Freeze the dipped, set brownie bombs in a single layer, then transfer them to an airtight container for up to three months. Thaw them in the fridge before serving, and let them come up slightly so the brownie center softens back to its fudgy texture.
Craving more chocolate? Bake a pan of our classic fudgy brownies next for another rich, easy treat.
Pecan Pie Brownie Bombs
Ingredients
- 1 recipe 8×8 pan brownies, with no nuts
- 2/3 cup chopped pecans plus more for garnish, optional
- 1 egg
- 1 & 3/4 tablespoons granulated sugar
- 1/3 cup Karo® Corn Syrup
- 1 tablespoon unsalted butter melted and cooled
- pinch salt
- 1 package chocolate almond bark melted
Instructions
- Make brownies per box directions or your favorite brownie recipe that will fit in an 8×8 baking dish. Let cool completely.1 recipe 8×8 pan brownies, with no nuts
- Preheat oven to 350°. Grease a 6-inch baking dish with cooking spray, add chopped pecans, set aside. In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt. Pour over the pecans, tap baking dish a couple times on the counter until pecans rise to the top.2/3 cup chopped pecans, 1 egg, 1 & 3/4 tablespoons granulated sugar, 1/3 cup Karo® Corn Syrup, 1 tablespoon unsalted butter, pinch salt
- Bake for 20 minutes, until the middle of the pecan filling, is very slightly jiggly, let cool completely.
- Cut the hard edges off the brownies and discard. Cut brownies into 16 even pieces. In the palm of your hand, flatten the brownie, place a small amount of the pecan filling in the center, about 1 teaspoon worth (make sure to evenly fill each brownie bomb will filling so you don’t run out), wrap the edges of the brownie over the filling. Roll into a ball, making sure all of the filling is covered. Place on a parchment paper lined sheet tray, place in the fridge for 1 hour to set up.
- Dip brownie bombs one by one into the melted almond bark, letting excess drip off. Place back onto the parchment lined sheet tray, immediately sprinkle more chopped pecans on top for garnish if desired, do this after each brownie bomb is dipped. Place into the fridge for 5 minutes to harden.1 package chocolate almond bark
Notes
- You can purchase pre-made brownies for this recipe if you like.
- If you can’t find chocolate almond bark you can use chocolate candiquik or chocolate melting wafers as well.
- These need time to set up in the refrigerator before dunking in the chocolate so they don’t fall apart when dipping.
- These can be frozen, see my tips above.
- You can top these with chopped pecans or some white chocolate or another chocolate drizzle as well.
- Make sure that your pecan filling is completely set before you stuff these Brownie Bombs, we don’t want a mess.
Nutrition
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Spelling errors make it confusing.
6 inch wide.
I am not sure what a 6in baking dish is…6in wide? 6 in deep?
Otherwise, these sound wonderful!
That would probably work but it wouldn’t be exactly the same as the original recipe.