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Pecan Pie Brownie Bombs

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Pecan Pie Brownie Bombs combine the best of both worlds—rich, fudgy brownies and a gooey, caramelized pecan pie filling. These bite-sized treats are perfect for any occasion, offering a sweet, nutty, and chocolatey experience in every bite. Easy to make and incredibly indulgent, these brownie bombs are the ultimate dessert for gatherings, holidays, or simply satisfying your sweet tooth.

Ingredients

For the Brownie Batter:

  • 1 box (18 oz) brownie mix (or homemade brownie batter if preferred)

  • 1/4 cup vegetable oil (or melted butter)

  • 1/4 cup water

  • 1 large egg

For the Pecan Pie Filling:

  • 1/2 cup light brown sugar, packed

  • 1/4 cup corn syrup (light or dark)

  • 1/4 cup unsalted butter, melted

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 cup pecans, chopped (plus extra whole pecans for topping, optional)

For the Topping:

  • 1/4 cup chocolate chips (optional, for drizzle)

Instructions

  • Prepare the Pecan Pie Filling:

    • Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.

    • In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla extract, and salt until smooth.

    • Stir in the chopped pecans, then set aside.

  • Prepare the Brownie Batter:

    • In a separate bowl, prepare the brownie batter according to package instructions (mix the brownie mix with vegetable oil, water, and egg). If using homemade brownie batter, ensure it’s thick and smooth.

  • Assemble the Pecan Pie Brownie Bombs:

    • Spoon 1 tablespoon of brownie batter into each cup of the mini muffin tin, filling each halfway.

    • Add 1 tablespoon of pecan pie filling on top of the brownie batter.

    • Spoon another tablespoon of brownie batter over the pecan filling, ensuring it is fully covered.

  • Bake:

    • Bake for 18-22 minutes, or until a toothpick inserted into the brownie portion comes out mostly clean, with a few moist crumbs. The pecan filling should be slightly bubbly and caramelized.

  • Finish and Serve:

    • Let the brownie bombs cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

    • If desired, melt chocolate chips and drizzle over the tops for an extra chocolatey finish.

Notes

  • For added flavor, stir chocolate chips or a pinch of cinnamon into the brownie batter.

  • These treats can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week

Find it online: https://avarecipe.com/pecan-pie-brownie-bombs/