Welcome dessert lovers! Today, we’re diving into an irresistibly gooey and indulgent treat: Gooey Pecan Pie Brownie Bombs. If you’re a fan of rich brownies and the warm, nutty flavors of pecan pie, you’re in for a real treat. These bite-sized delights combine the best of both worlds, giving you a unique and decadent dessert experience. The combination of fudgy brownie enveloping a gooey pecan pie filling creates a dessert that is not just pleasing to the taste buds but also a feast for the eyes.
They’re perfect for parties, gatherings, or whenever the sweet tooth cravings hit. These bombs are not only easy to make, but they also allow you to impress your guests with minimal effort. Plus, who can resist that delightful crunch of pecans paired with the smoothness of chocolate? Let’s explore how to create these chocolatey, pecan-stuffed treats that are sure to wow your friends, family, and yourself!
Why You’ll Love This Gooey Pecan Pie Brownie Bombs
Here’s why these brownie bombs are a must-try:
- Decadent Flavor: The rich chocolate combined with gooey pecan filling makes each bite an explosion of flavor.
- Unique Dessert: These are not your everyday brownies; they offer a delightful twist on classic flavors.
- Easy to Assemble: Following simple steps allows even novice bakers to create something special.
- Customizable: You can easily adjust ingredients to suit preferences or dietary needs.
Preparation Phase & Tools to Use
Before diving into the cooking process, it is essential to prepare your kitchen and workspace for an enjoyable baking experience. Make sure to have an 8×8 inch baking pan for the brownies and a small 6-inch baking dish for the pecan pie filling. Gather all your ingredients ahead of time—this not only streamlines the cooking process but also ensures you won’t miss anything crucial.
You’ll need mixing bowls for the brownie batter and pecan pie filling, along with a whisk for mixing. A spatula will be helpful for spreading the brownie batter evenly in the pan. Furthermore, lining your baking tray with parchment paper can make clean-up easier and ensure that the brownie bombs do not stick. Lastly, have a cooling rack ready for your brownies to cool down properly, which is crucial for shaping the bombs.
Ingredients
- 1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
- 2/3 cup chopped pecans, plus more for garnish (optional)
- 1 egg
- 1 & 3/4 tablespoons granulated sugar
- 1/3 cup corn syrup
- 1 tablespoon unsalted butter, melted and cooled
- Pinch of salt
- 1 package chocolate almond bark, melted
Instructions
Step 1: Prepare the Brownies
Begin by preparing your chosen brownie mix according to the instructions on the package or use your favorite homemade recipe. It’s essential to bake the brownies in an 8×8 inch pan to achieve the right texture that allows for easy shaping. Once baked, allow the brownies to cool completely—this is crucial as working with hot brownies can lead to crumbling and difficulty in forming the bombs.
Step 2: Make the Pecan Pie Filling
While the brownies cool, preheat your oven to 350°F (175°C) and lightly grease a small, 6-inch baking dish. Place the chopped pecans in the dish. Then, in a separate mixing bowl, whisk together the egg, granulated sugar, corn syrup, melted butter, and a pinch of salt until smooth. Pour this mixture over the chopped pecans, ensuring even coverage. Gently tap the dish against the counter a few times, allowing the pecans to rise to the top of the mixture for that signature pecan pie texture. Bake the filling for about 20 minutes, or until it’s slightly jiggly in the center. After baking, let the filling cool completely before moving on to the assembly step.
Step 3: Assemble the Brownie Bombs
Once both components are cool, you can start assembling your brownie bombs. To maintain an even texture, cut off the edges of the cooled brownie block and then slice it into 16 equal squares. Take one brownie piece in your hand and flatten it into a disc shape. Scoop about 1 teaspoon of the cooled pecan pie filling and place it in the center. Wrap the brownie around the filling, rolling it into a ball, making sure to seal the filling inside. Once shaped, transfer these brownie bombs to a parchment-lined tray, ensuring they’re spaced apart. To help them hold their shape, refrigerate the bombs for about 1 hour.
Step 4: Coat the Brownie Bombs
After chilling, melt the chocolate almond bark according to package directions. Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing the coated bomb back on the parchment paper. For an extra touch of flavor and presentation, consider sprinkling additional chopped pecans on top. Lastly, refrigerate the coated brownie bombs for about 5 minutes to allow the chocolate to harden.
Variations
- Protein: For a protein twist, consider adding protein powder to your brownie mix or using nut butter in the brownie base.
- Vegetables: Incorporate a healthy twist by adding finely grated zucchini to the brownie mixture for moisture and added nutrients.
- Spices: Spice things up! Add a pinch of cinnamon or nutmeg to the pecan pie filling for a warm, cozy flavor.
Cooking Notes
- Ensure your brownies are completely cool; this prevents them from becoming gooey when rolling.
- If you have leftovers of the pecan pie filling, consider using it as a topping for pancakes or waffles!
Serving Suggestions
- Serve these brownie bombs warm, alongside a scoop of vanilla ice cream.
- Consider pairing them with a rich cup of coffee or a glass of milk for a delightful dessert experience.
Tips
- Ensure that your chocolate almond bark is completely melted for a smooth coating; any lumps can detract from the visual appeal.
- If you want a sophisticated touch, drizzle white chocolate over the hardened brown bombs for an artistic flair.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour and 10 minutes
Nutritional Information
- Calories: Approximately 180 calories per bomb
- Protein: 2.5 grams
- Sodium: 60 milligrams
FAQs
Can I make these brownie bombs in advance?
Absolutely! You can prepare the brownie bombs and store them in the fridge for up to a week. Just remember to place them in an airtight container.
What can I use instead of corn syrup?
If you’re looking for alternatives, maple syrup works well as a substitute for corn syrup and adds a delicious flavor!
Can I freeze these brownie bombs?
Yes, you can freeze them! Just ensure they’re in an airtight container or freezer bag, and they will last for about 2-3 months.
What’s the best way to serve these brownie bombs?
Bake these bombs warm and pair them with a scoop of ice cream for a gourmet dessert experience!
Conclusion
Gooey Pecan Pie Brownie Bombs are more than just dessert; they are a gourmet experience wrapped in a bite-sized package. Their rich flavors and delightful textures make them irresistible to anyone with a sweet tooth. Whether you’re serving them at a party, enjoying them with a cup of coffee, or savoring them after a meal, these brownie bombs will bring joy to every occasion. Don’t hesitate to try your variations, share with friends, and embark on a delicious journey! Remember to leave a comment about your experience or drop a photo of your creations. Happy baking!
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Gooey Pecan Pie Brownie Bombs
- Total Time: 1 hour and 10 minutes
- Yield: 16 servings 1x
Description
Gooey Pecan Pie Brownie Bombs are more than just dessert; they are a gourmet experience wrapped in a bite-sized package.
Ingredients
- 1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
- 2/3 cup chopped pecans, plus more for garnish (optional)
- 1 egg
- 1 & 3/4 tablespoons granulated sugar
- 1/3 cup corn syrup
- 1 tablespoon unsalted butter, melted and cooled
- Pinch of salt
- 1 package chocolate almond bark, melted
Instructions
- Begin by preparing your chosen brownie mix according to the instructions on the package or use your favorite homemade recipe. It’s essential to bake the brownies in an 8×8 inch pan to achieve the right texture that allows for easy shaping. Once baked, allow the brownies to cool completely—this is crucial as working with hot brownies can lead to crumbling and difficulty in forming the bombs.
- While the brownies cool, preheat your oven to 350°F (175°C) and lightly grease a small, 6-inch baking dish. Place the chopped pecans in the dish. Then, in a separate mixing bowl, whisk together the egg, granulated sugar, corn syrup, melted butter, and a pinch of salt until smooth. Pour this mixture over the chopped pecans, ensuring even coverage. Gently tap the dish against the counter a few times, allowing the pecans to rise to the top of the mixture for that signature pecan pie texture. Bake the filling for about 20 minutes, or until it’s slightly jiggly in the center. After baking, let the filling cool completely before moving on to the assembly step.
- Once both components are cool, you can start assembling your brownie bombs. To maintain an even texture, cut off the edges of the cooled brownie block and then slice it into 16 equal squares. Take one brownie piece in your hand and flatten it into a disc shape. Scoop about 1 teaspoon of the cooled pecan pie filling and place it in the center. Wrap the brownie around the filling, rolling it into a ball, making sure to seal the filling inside. Once shaped, transfer these brownie bombs to a parchment-lined tray, ensuring they’re spaced apart. To help them hold their shape, refrigerate the bombs for about 1 hour.
- After chilling, melt the chocolate almond bark according to package directions. Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing the coated bomb back on the parchment paper. For an extra touch of flavor and presentation, consider sprinkling additional chopped pecans on top. Lastly, refrigerate the coated brownie bombs for about 5 minutes to allow the chocolate to harden.
Notes
Ensure your brownies are completely cool; this prevents them from becoming gooey when rolling. If you have leftovers of the pecan pie filling, consider using it as a topping for pancakes or waffles!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 60 mg
- Protein: 2.5 g