Description
Gooey Pecan Pie Brownie Bombs are more than just dessert; they are a gourmet experience wrapped in a bite-sized package.
Ingredients
Scale
- 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