Description
Indulgent Pecan Pie Brownie Bombs blend Southern comfort with chocolate decadence. Rich brownie centers nestled with caramel-coated pecans create a luxurious dessert experience you’ll savor with pure delight.
Ingredients
Scale
Pecan Pie Brownie Bombs
Main Ingredients:
- 1 recipe 8×8 pan brownies (no nuts)
- ⅔ cup (160 ml) chopped pecans, plus more for garnish (optional)
- 1 egg
Sweeteners and Syrups:
- 1 ¾ tablespoons (26.25 ml) granulated sugar
- ⅓ cup (80 ml) Karo® Corn Syrup
Finishing and Coating Ingredients:
- 1 tablespoon (15 ml) unsalted butter, melted and cooled
- 1 pinch of salt
- 1 package chocolate almond bark, melted
Instructions
- Craft a batch of brownies using your preferred recipe for an 8 x 8 inches (20 x 20 centimeters) pan, ensuring they are thoroughly cooled to room temperature.
- Heat the oven to 350°F (175°C) and prepare a 6-inch (15-centimeter) baking dish by lightly coating with cooking spray, then distribute chopped pecans across the bottom.
- Whisk together one egg, granulated sugar, light corn syrup, melted unsalted butter, and a pinch of salt in a mixing bowl until smooth and well-combined.
- Gently pour the whisked mixture over the pecans in the baking dish, carefully tapping the dish against the counter to help pecans naturally rise to the surface.
- Bake the pecan filling for approximately 20 minutes, or until the center exhibits a slight wobble when gently moved. Remove from oven and allow to cool completely.
- Trim and discard the crisp edges of the brownies, then slice the remaining brownie sheet into 16 uniform squares.
- Take each brownie square and delicately flatten it in your palm, creating a small disc.
- Place one teaspoon of the cooled pecan filling directly in the center of each flattened brownie piece.
- Carefully wrap and roll the brownie around the filling, forming a compact ball and ensuring the filling is completely sealed within.
- Arrange the formed brownie bombs on a parchment-lined tray and refrigerate for one hour to firm up.
- Melt almond bark using a double boiler or microwave, then carefully dip each chilled brownie bomb, allowing excess coating to drip off.
- Return the coated bombs to the parchment paper and optionally sprinkle with additional finely chopped pecans while the coating is still wet.
- Refrigerate for an additional 5 minutes to set the chocolate coating completely.
Notes
- Perfectly freeze these delectable treats for up to 2 weeks in an airtight container, maintaining their irresistible texture and flavor.
- Allow brownies to cool completely before assembling to prevent structural breakdown and ensure clean, neat bomb formation.
- Handle the pecan filling gently when wrapping to prevent leakage and maintain a smooth, uniform bomb exterior.
- Ensure almond bark is smoothly melted and at the right temperature for a clean, glossy chocolate coating without clumping.
- Use room temperature ingredients for easier mixing and more consistent pecan filling texture.
- Chilling the brownie bombs before dipping helps create a more stable shell and prevents filling from seeping through the chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg