Can I use store-bought brownies to save time?

Absolutely! Pre-made brownies work perfectly in this recipe and are a great time-saver. Just make sure they're fudgy rather than cakey for easier handling.

My brownie balls are falling apart when I try to dip them. What am I doing wrong?

This usually happens when the brownie bombs haven't chilled long enough. Pop them back in the refrigerator for at least 30 minutes, or even in the freezer for 10 minutes, before attempting to dip them again. The firmer they are, the easier they'll be to coat.

Can I make these without nuts for someone with allergies?

Yes! You can make a simple caramel filling instead of the pecan pie filling. Melt caramels with a splash of heavy cream to create a thick filling that will work beautifully in these brownie bombs.

How do I know when the pecan pie filling is baked correctly?

The filling should be set around the edges but still have a slight jiggle in the center - similar to how you'd want a pecan pie to look when it's done baking. It will continue to set as it cools, so don't overbake it or you'll lose that gooey texture.

Pecan Pie Brownie Bombs Recipe

Description

These Pecan Pie Brownie Bombs are an indulgent, bite-sized dessert combining fudgy brownie layers with a gooey pecan pie filling, all encased in a rich chocolate shell. Perfect for gatherings, these sweet treats are irresistibly rich, nutty, and decadent. Whether you’re a brownie lover or a pecan pie fan, this innovative dessert mash-up is bound to impress.

Ingredients

Units Scale

For the Brownies

1 recipe for an 8×8 pan of brownies, with no nuts

For the Pecan Filling

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

For Coating

1 package chocolate almond bark (melted)

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Instructions

Prepare the Brownies
Make brownies according to the box directions or your favorite brownie recipe suitable for an 8×8 baking dish. Let the brownies cool completely after baking.
Make the Pecan Filling
Preheat oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray, add the chopped pecans, and set aside. In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, butter, and salt. Pour the mixture over the pecans and tap the dish on the counter to allow the pecans to rise to the surface.
Bake the Filling
Bake the pecan filling for 20 minutes until the middle is very slightly jiggly. Let it cool completely once done.
Prepare the Brownie Bombs
Trim and discard the hard edges of the brownies, then cut the remaining brownies into 16 equal squares. Flatten each brownie square in your palm, add about 1 teaspoon of the pecan filling in the center (ensure even distribution across all bombs), and wrap the edges of the brownie around the filling to form a ball. Ensure the filling is fully enclosed. Place the brownie bombs on a parchment-lined baking sheet and refrigerate for 1 hour to set.
Coat the Brownie Bombs
Dip each brownie bomb into the melted chocolate almond bark, letting the excess drip off. Place the dipped brownie back on the parchment-lined sheet. Immediately sprinkle additional chopped pecans on top for garnish if desired. Repeat for all bombs. Refrigerate for another 5 minutes to allow the coating to harden.

Notes

You can use pre-made brownies instead of baking them from scratch for a quicker option.
If chocolate almond bark isn’t available, substitute with chocolate candiquik or melting chocolate wafers.
Chill the brownie bombs thoroughly before dipping to ensure they hold their shape.
These can be frozen for later enjoyment—simply thaw before serving.
For extra flair, top the brownie bombs with additional white chocolate or another chocolate drizzle after coating.
Ensure that the pecan filling is fully set before stuffing the brownie bombs to avoid a messy outcome.

Nutrition

Serving Size: 1 brownie bomb
Calories: 220 kcal
Sugar: 18g
Sodium: 70mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 16mg