• Home
  • About Me
    • Contact Me
    • Disclosure & Privacy Policy
    • Work With Me
  • Recipe Index
    • Appetizers
    • Baked Goods
    • Drinks
    • Main Dish
    • Side Dishes
    • Snacks
    • Sweets
  • Seasonal
    • Spring
    • Summer
      • 4th of July
    • Fall
    • Winter
      • Christmas
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

This Silly Girl's Kitchen

Homecook Tested. Chef Approved Recipes.

Home » Holidays » Pecan Pie Brownie Bombs

May 28, 2019 By Dana DeVolk 3 Comments

Pecan Pie Brownie Bombs


17.6Kshares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly

Thank you Karo® Corn Syrup for sponsoring this post.

If you need an ultimate treat this season, these Pecan Pie Brownie Bombs are perfect for you!

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

Pecan Pie Brownie Bombs

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.

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.

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

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! With the help of Karo® Corn Syrup… of course!

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

There is just something about Karo® Corn Syrup you can’t get from other syrups or sweeteners. That sticky sweetness makes for the perfect pecan pie filling.

Being a Chef, I have come to love it because of its quality and consistency.

This is my go-to corn syrup brand because I grew up with it. Everyone in my family uses it, especially during the holidays.

One person in my family has been known to chug it from the bottle. I don’t recommend… but now maybe you might understand why I am the way I am a little better now, lol.

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

I knew I had to use Karo® Corn Syrup in today’s recipe. But, don’t think you can only use it for pecan pies… oh no.

It is great in everything from fudge to cinnamon rolls, sauces, and glazes, caramels- the list goes on. With Karo® Corn Syrup’s smooth texture, it has a balanced sweetness that lets the other recipe ingredients shine. 

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

How to make brownie bombs

  • I cheated and used a boxed brownie mix, make per directions in an 8×8 pan. Or, use your favorite nut-free brownie recipe in an 8×8 pan, let cool completely.
  • Make pecan pie filling consisting of chopped pecans, egg, butter, sugar, and Karo® Corn Syrup.
  • Bake filling for 20 minutes, let cool completely.
  • Cut brownies into 16 squares, flatten in hand and fill with pecan pie filling. Fold the sides of the brownie over the filling, roll into a ball making sure the filling is coated with the brownie.
  • Place on a parchment lined sheet tray, set in the fridge for 1 hour to set.
  • Dip each bomb into the melted chocolate almond bark. Top with more chopped pecans if desired. Place in the fridge for 5 minutes to harden.

 

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!

 

Don’t forget to pick up Karo® Corn Syrup at your local grocery store! You can find it in the baking aisle. 

How to make Pecan Pie Brownie Bombs

Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Pecan Pie Brownie Bombs

Pecan pie stuffed in brownies and dipped in melted chocolate, Pecan Pie Brownie Bombs FTW!
Prep Time20 mins
Cook Time40 mins
Rest Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: brownie, pecan pie, pecan pie brownie bombs
Servings: 16 servings
Calories: 264kcal
Author: Dana at ThisSillyGirlsKitchen.com

Ingredients

  • 1 recipe 8x8 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 8x8 baking dish. Let cool completely.
  • 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.
  • 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.

Nutrition

Calories: 264kcal | Carbohydrates: 31g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 18mg | Potassium: 22mg | Sugar: 30g | Vitamin A: 35IU | Calcium: 6mg | Iron: 0.2mg
Tried this recipe?Follow me @danadevolk or tag #danadevolk!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

  • Author
  • Recent Posts
Dana DeVolk
Follow me

Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]
Dana DeVolk
Follow me

Latest posts by Dana DeVolk (see all)

  • Peanut Butter Oreo Buckeyes - December 13, 2019
  • Chocolate Pecan Cobbler - December 12, 2019
  • Meltaway Almond Cookies - December 11, 2019
17.6Kshares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly

YOU MIGHT ALSO LOVE THESE TOO

SUBSCRIBE TO OUR WEEKLY NEWSLETTER.

Get my latest recipes goodies straight to your inbox!

I hate Spam as much as you do so, No Spam I promise!

You have Successfully Subscribed!

Disclaimer: By clicking on the "Yes, I want in" button above you are giving me your consent to collect and use your information according to the law and My Cookie Policy Privacy

*If you are an EU Citizen please join the list through this GDPR link: this GDPR link

Filed Under: Christmas, Fall & Halloween, Holidays, Recipes, Sweets, Thanksgiving Tagged With: brownie bombs, Brownies, chocolate, dessert, pecan pie, pecan pie brownie bombs

« Bruschetta with Whipped Feta and Grilled Crostini
Brined Pork Chops »

Comments

  1. Millican Pecan says

    June 17, 2019 at 2:30 pm

    5 stars
    You are killing me. These look fabulous! Pecan pie in a brownie… made into a bombshell packed dessert. Absolutely love it!

    Reply
  2. Stephanie says

    October 2, 2019 at 2:54 pm

    How much chocolate almond bark and are can I buy a candy bar

    Reply
    • Dana DeVolk says

      October 2, 2019 at 5:44 pm

      You will need to melt the whole almond bark package, they only come in one size I believe. I do not recommend melting down a chocolate bar because the coating will not set correctly, it will still be semi-soft.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

HI, I’M DANA!

Dana from This Silly Girl's Kitchen Blog

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Read more about me HERE…

Subscribe

Join Our Newsletter
Join Our Newsletter

Get my latest recipes goodies straight to your inbox! I hate Spam as much as you do so, No Spam I promise!

You have Successfully Subscribed!

Disclaimer: By clicking on the "Yes, I want in" button above you are giving me your consent to collect and use your information according to the law and My Cookie Policy Privacy

FEATURED IN

AS SEEN ON

Copyright © 2012-2019 · This Silly Girls Kitchen | Policy Privacy.

  • Pinterest
  • Facebook
  • Twitter
  • Yummly