Pecan Pie Brownie Bombs

If you need an ultimate treat this season, these Brownie Bombs are perfect for you. Pecan pie stuffed in brownies and dipped in melted chocolate!

I can’t think of a better dessert than these Brownie Bombs. They’re just about the tastiest thing I’ve had all year.

You all have heard this multiple times, I’m a northern southerner. And, I love to take food influence from both regions of the United States.

That’s the best way to go, in my opinion. Stick to your roots, and add in some other influences here and there!

Growing up, my southern Grandma always made lots of desserts. Especially around the holidays. One of the desserts she loved to make the most (and we loved to eat!) were nut cups. Basically, mini pecan pies.

Now, pecan pie is a favorite for sooo many people. This is where we do a little something different, though.

My mother to this day makes my all-time favorite dessert, brownies! Her recipe is one passed down from my northern Grandma.

So, today I am mashing together my roots and bringing you these epic Pecan Pie Brownie Bombs!

1. With minimal baking pantry staple ingredients this recipe whips up quick.
2. You can easily double this recipe with no problems.
3. If is the perfect gift giving or holiday item to serve to people.

• Brownie mix (8×8 pan, no nuts)
• Chopped pecans (plus more for garnish, optional)
• Egg
• Granulated sugar
• Corn Syrup
• Unsalted butter (melted and cooled)
• Salt
• Chocolate almond bark (melted)

1. Make brownies per box directions or your favorite brownie recipe that will fit in an 8×8 baking dish. Let cool completely.
2. 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.
3. Bake for 20 minutes, until the middle of the pecan filling, is very slightly jiggly, let cool completely.
4. Cut the hard edges off the brownies and discard. Cut brownies into 16 small squares. In the palm of your hand, flatten the brownie, place a small amount of the pecan filling in the middle of the flattened brownie, 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.
5. 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.

WHY WON’T MY CHOCOLATE MELT SMOOTHLY?

One of the best things you can do is use a double boiler on low heat.

That helps the chocolate melt gently without burning.

You could also stir in a little coconut oil or vegetable oil (like peanut oil) to thin it out.

If it starts looking grainy, take it off the heat and keep stirring—sometimes a quick rest helps it smooth back out.

ANY ADDITIONS?

Bring on the flavor! Try a thing or two from this list I prepared.

• Stir in mini chips (like chocolate chips) to the brownie dough for extra fudgy brownies.
• Swap the pecans for a peanut butter filling or even cookie dough balls for a new flavor twist.
• Dust the brownie squares or dipped bombs with cocoa powder for a fancy look.
• Add a drizzle of dark chocolate on top to contrast with the milk chocolate coating.
• Mix some leftover brownie pieces right into your pecan filling for double brownie layers.
• Pipe a swirl of brown sugar frosting on top before the chocolate coating (just keep it from getting too messy).
• Use a rolling pin to crush some extra pecans or candy to sprinkle on top.
• Serve with a scoop of vanilla ice cream or even a side of fresh fruit for contrast.
• For a real showstopper, place each bomb in a larger ball of cookie dough for a “bomb inside a bomb” effect, also known as pure sugar bliss for dessert lovers. Hello, chocolate chip cookie dough brownie bombs!

ANY SUBSTITUTIONS?

Feel free to let me know in the comments if you have any other great ideas!

• Skim milk or almond milk in your brownie mix if the instructions call for water—makes them a bit creamier.
• Replace carob bean gum or other stabilizers if you’re sensitive; just keep an eye on the texture if you use a store-bought chocolate.
• Switch out the brownie mix for homemade brownies from your favorite brownie recipes if you want total control over ingredients.
• Use almond flour or another gluten-free flour blend if you have a wheat sensitivity—just note the bombs may be more delicate.
• Try interesterified soybean oil–based chocolate melts if you prefer a specific brand from grocery stores.
• Sub in brown sugar for white sugar if you like a deeper caramel flavor in your pecan filling.

These should be stored in a sealed container in the refrigerator, either a zip top bag or a Tupperware container, they should last for about 4-5 days.

You can also freeze these as well. Just place in a freezer bag and or airtight container and place in the freezer. They should last about 1-2 months. 

To thaw, I recommend thawing in the refrigerator, chocolate likes to sweat after it’s been frozen so their might be some condensation, so I like to slowly defrost.

Want a fun and easy treat to bring to gatherings, or just to snack on?

These Brownie Bombs need to be made this season!

If you’ve tried these BROWNIE BOMBS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!