Description
Gooey Pecan Pie Brownie Bombs
Ingredients:
For the Brownies:
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
For the Pecan Pie Filling:
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
For the Coating:
1 package chocolate almond bark, melted
Directions:
Prepare the Brownies:
Make the brownies according to the box directions or your favorite recipe that fits in an 8×8 baking dish. Let the brownies cool completely.
Prepare the Pecan Pie Filling:
Preheat your oven to 350°F (175°C).
Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, melted butter, and a pinch of salt. Pour this mixture over the pecans in the baking dish.
Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly. Let cool completely.
Assemble the Brownie Bombs:
Cut the hard edges off the brownies and discard them. Cut the brownies into 16 even pieces.
In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered. Place the brownie bombs on a parchment paper-lined sheet tray. Refrigerate for 1 hour to set.
Coat the Brownie Bombs:
Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
Place the dipped brownie bombs back onto the parchment-lined sheet tray. Immediately sprinkle additional chopped pecans on top, if desired. Repeat for each brownie bomb.
Place the tray in the fridge for 5 minutes to harden the chocolate coating.
Serve and Enjoy:
Once the chocolate coating has set, the Pecan Pie Brownie Bombs are ready to be enjoyed
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for perfect brownie bombs every time. First, ensure both the brownies and the pecan pie filling are completely cooled to room temperature; this prevents the filling from melting and making the brownies soggy. When cutting the brownies, use a sharp knife and wipe it clean between cuts for neat pieces. To assemble, flatten the brownie piece in your palm, but do not make it too thin or it will tear. Use a measuring teaspoon to ensure consistent filling amounts. Roll gently but firmly to seal the filling inside. If the brownie becomes too sticky, chill the pieces for 15 minutes before shaping.
Serving Suggestions
These decadent bombs are perfect for holiday platters, bake sales, or as a special dinner party dessert. Serve them on a decorative plate dusted with cocoa powder or alongside a scoop of vanilla bean ice cream. For a festive touch, drizzle the set bombs with a little caramel or salted caramel sauce. They also pair wonderfully with a cup of strong coffee or a glass of cold milk.
How-to Summary
To summarize: Bake and cool brownies. Make a simple pecan pie filling and bake until set, then cool. Cut brownies, discarding edges. Flatten each piece, add a teaspoon of filling, and roll into a ball. Chill for one hour. Dip each ball in melted almond bark, garnish with pecans, and chill again to set the coating.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the uncoated bombs and refrigerate them for up to 24 hours before dipping. Fully finished bombs can be stored in an airtight container in the fridge for 3-4 days.
What can I use instead of almond bark? Chocolate candy melts or tempered dark chocolate are excellent substitutes. Avoid using regular chocolate chips alone, as they may not set as firmly without thinning.
My filling is too runny. What went wrong? The filling likely needed more baking time. It should be only slightly jiggly in the center. Ensure it is completely cooled and firmed up before using.
Can I freeze these? Absolutely. Place the finished bombs in a single layer on a tray to freeze solid, then transfer to a freezer bag. They will keep for up to 2 months. Thaw in the refrigerator.
Why do I need to discard the brownie edges? The edges are typically drier and crustier, making them difficult to mold around the filling. Using the softer center ensures a pliable, fudgy ball.
Common Mistakes to Avoid
Avoid using warm brownies or filling, as this causes a messy, unworkable texture. Do not overfill the brownie pieces, or they will burst during rolling. When dipping, ensure the chocolate coating is smooth and at a good dipping consistency—if it’s too thick, add a tiny amount of coconut oil to thin it. Rushing the chilling steps will result in bombs that lose their shape or have a soft coating.
Conclusion
These Gooey Pecan Pie Brownie Bombs are a show-stopping treat that masterfully combines two classic desserts. While the process has several steps, each one is straightforward, and the result—a fudgy brownie wrapped around a rich, nutty filling and coated in chocolate—is utterly worth it. Perfect for sharing (or not!), they are guaranteed to impress anyone with a sweet tooth. #lovealletherecipes #dessert