Description
Indulge in these irresistible pecan pie brownie bombs that combine rich, fudgy brownies with a gooey pecan pie filling and a luscious chocolate coating. Perfect for dessert lovers looking for a decadent treat!
Ingredients
Scale
- For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Pecan Pie Filling:
- 1/2 cup (120ml) light corn syrup
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/4 cup (60g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (100g) chopped pecans
- For the Chocolate Coating:
- 8 oz (225g) semi-sweet chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil
Instructions
- Prepare the Brownies:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, eggs, and vanilla extract.
- Beat in the cocoa powder, flour, salt, and baking powder until just combined.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow them to cool completely in the pan.
- Prepare the Pecan Pie Filling:
- In a medium bowl, whisk together the corn syrup, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until smooth.
- Stir in the chopped pecans.
- Assemble the Brownie Bombs:
- Once the brownies are completely cooled, cut them into small squares (about 1-inch pieces).
- Using your hands or a small cookie scoop, shape each brownie square into a ball.
- Dip each brownie ball into the pecan pie filling mixture, coating them completely. Place the coated brownie balls onto a parchment-lined baking sheet and let them set for about 10-15 minutes.
- Prepare the Chocolate Coating:
- In a heatproof bowl, combine the chopped semi-sweet chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Dip each pecan pie-coated brownie ball into the melted chocolate, ensuring it is fully coated. Return the chocolate-coated brownie bombs to the parchment-lined baking sheet.
- Set and Serve:
- Allow the chocolate coating to set completely at room temperature or in the refrigerator for faster setting.
- Serve the brownie bombs once the chocolate has hardened. Store any leftovers in an airtight container at room temperature or in the refrigerator.
Notes
- Brownie Texture: Ensure the brownies are slightly underbaked for a moist and fudgy texture.
- Pecan Pie Filling: If the filling is too thick, gently warm it for easier dipping.
- Chocolate Coating: For a smoother coating, ensure the chocolate is fully melted and well tempered with the oil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
