In the realm of desserts, where the ordinary meets the extraordinary, a new champion arises: Pecan Pie Brownie Bombs. This delectable creation merges the rich, chocolaty goodness of brownies with the nutty, caramelized flavor of classic pecan pie, all wrapped up in a bite-sized bomb that’s guaranteed to explode with flavor in your mouth. Ideal for parties, special occasions, or simply as a decadent treat to brighten up your day, these pecan pie brownie bombs are as fun to make as they are to eat. Here’s how you can bring this heavenly dessert to life in your kitchen.
Ingredients:
To embark on this culinary adventure, you’ll need the following:
- 1 recipe for an 8×8 pan of brownies (nut-free)
- 2/3 cup chopped pecans, plus extra for garnishing (optional)
- 1 egg
- 1 & 3/4 tablespoons granulated sugar
- 1/3 cup Karo® Corn Syrup
- 1 tablespoon unsalted butter, melted and cooled
- A pinch of salt
- 1 package chocolate almond bark, melted
Directions:
- Prepare the Brownie Base: Start by baking your favorite 8×8 pan brownie recipe, ensuring there are no nuts in the mix. Once baked, allow the brownies to cool completely to room temperature.
- Pecan Filling Preparation: Preheat your oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray. Scatter the chopped pecans evenly across the bottom of the dish and set it aside for a moment.
- Mix the Filling: In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, melted butter, and a pinch of salt until well combined. Gently pour this mixture over the pecans in your prepared dish. Tap the dish lightly on your countertop to bring some of the pecans to the surface.
- Bake the Filling: Place your baking dish in the oven and bake for about 20 minutes, or until the center is slightly jiggly but mostly set. After baking, allow the pecan filling to cool completely; this is crucial for the filling to set properly.
- Form the Bombs: Remove the hard edges from your cooled brownies and cut the softer center into 16 even pieces. Take a piece, flatten it slightly in the palm of your hand, place a teaspoon of the cooled pecan filling in the center, then fold and roll the brownie around the filling into a ball. Ensure the filling is completely enclosed.
- Chill the Bombs: Arrange the brownie bombs on a tray lined with parchment paper. Refrigerate for about an hour to firm up.
- Dip and Garnish: Once chilled, dip each brownie bomb into the melted chocolate almond bark, letting any excess drip off before placing them back on the parchment paper. If you’re using additional chopped pecans for garnish, sprinkle them on top immediately after dipping.
- Set and Serve: Allow the bombs to chill in the fridge for another 5 minutes to set the chocolate coating. Then, they’re ready to serve!
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes (includes chilling)
Nutritional Info:
Each pecan pie brownie bomb is approximately 320 kcal, and the recipe yields about 16 bombs.
These pecan pie brownie bombs are a perfect blend of textures and flavors—crunchy, gooey, sweet, and chocolatey. Whether you’re making them for a gathering, as a gift, or simply to treat yourself, they’re bound to be a hit. Enjoy crafting this delightful dessert, and more importantly, savor every bite of this irresistible treat!
Pecan Pie Brownie Bombs
- Total Time: 1 hour 50 minutes (includes chilling)
- Yield: 16 bombs 1x
Description
Whether you’re hosting a party, looking for a unique dessert to bring to a potluck, or simply treating yourself, these Pecan Pie Brownie Bombs are sure to impress. They strike the perfect balance between the beloved comfort of brownies and the classic elegance of pecan pie, making them an irresistible addition to any dessert table.
Ingredients
1 recipe 8×8 pan brownies (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 of salt
1 package chocolate almond bark, melted
Instructions
Prepare brownies as per your preferred recipe for an 8×8 pan. Allow to cool completely.
Preheat oven to 350°F. Grease a 6-inch baking dish with cooking spray, add chopped pecans, and set aside.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt. Pour this mixture over the pecans in the baking dish. Gently tap the dish on the counter to ensure pecans rise to the top.
Bake for 20 minutes, or until the center of the pecan filling is slightly jiggly. Allow to cool completely.
Trim and discard the hard edges from the brownies. Cut the remaining brownie into 16 even pieces.
Flatten a brownie piece in your palm, place a teaspoon of pecan filling in the center, then wrap and roll into a ball, ensuring the filling is completely enclosed.
Place the brownie bomb on a parchment-lined tray and chill in the fridge for 1 hour.
Dip each brownie bomb into the melted almond bark, allowing excess to drip off, and return to the parchment paper. Immediately garnish with additional chopped pecans, if desired.
Chill in the fridge for 5 minutes to set the coating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320 kcal