Pecan Pie Brownie Bites

Why You’ll Love This Recipe

• Decadent & Flavorful: The combination of fudgy brownies and rich pecan pie filling is irresistible.

• Fun to Make: Rolling the brownie bombs is a fun way to get the whole family involved.

• No-Bake After Baking: Once assembled, they just need a little time in the fridge to set.

• Perfect for Sharing: Makes 16 bite-sized pieces that are easy to serve at parties or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 recipe 8×8 pan brownies (without nuts)

• 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

• 1 package chocolate almond bark, melted

Instructions

1. Prepare the Brownies:
   Prepare brownies according to the box directions or your favorite recipe for an 8×8 pan. Allow to cool completely.

2. Prepare the Pecan Filling:
   Preheat the oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray and add the chopped pecans. Set aside.
   In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, melted butter, and a pinch of salt. Pour the mixture over the pecans in the prepared baking dish. Tap the dish a few times to help the pecans rise to the top.
   Bake for 20 minutes, until the middle of the pecan filling is slightly jiggly. Let cool completely.

3. Assemble the Brownie Bombs:
   Trim the hard edges off the brownies and discard. Cut the brownies into 16 even pieces. Flatten each piece with your hand, then place about 1 teaspoon of the pecan filling in the center. Wrap the edges of the brownie around the filling and roll into a ball, ensuring the filling is completely enclosed. Place on a parchment-lined sheet tray and refrigerate for 1 hour to set.

4. Coat with Chocolate:
   Dip each brownie bomb into the melted almond bark, allowing any excess to drip off. Place back on the parchment-lined tray and immediately sprinkle with more chopped pecans for garnish, if desired. Refrigerate for 5 minutes to harden the chocolate.

Servings and Timing

• Servings: 16

• Preparation Time: 20 minutes

• Cooking Time: 40 minutes

• Total Time: 1 hour

Variations

• Add Chocolate Chips: Mix mini chocolate chips into the brownie batter for extra chocolatey goodness.

• Use Different Nuts: Try using walnuts or almonds in place of pecans for a different flavor.

• Drizzle More Chocolate: Add an extra drizzle of melted chocolate over the top for more indulgence.

Storage/Reheating

• Storage: Keep the brownie bombs in an airtight container in the refrigerator for up to a week.

• Freezing: Freeze for up to 1 month and thaw in the fridge before serving.

FAQs

Can I make these ahead of time?

Yes, they are perfect for making ahead. Just refrigerate them after assembling and they’ll set nicely.

Can I use a different chocolate coating?

You can substitute almond bark with melted chocolate chips, though almond bark gives it a smoother finish.

How can I make the pecan filling thicker?

If you want a thicker filling, add a little more sugar or reduce the syrup for a denser consistency.

Conclusion

Pecan Pie Brownie Bombs are the perfect combination of decadent brownie and rich pecan pie filling, all dipped in a layer of chocolate. Whether you’re treating yourself or making them for a special occasion, these little bites of heaven are sure to be a hit!

Pecan Pie Brownie Bites

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 brownie bombs
• Category: Dessert, Treat
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Pecan Pie Brownie Bites are an indulgent dessert that combines fudgy brownies with gooey pecan pie filling, all coated in a sweet chocolate almond bark. Perfect for special occasions or a delightful snack, these bite-sized treats are rich in flavor and texture, and easy to make ahead.

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Ingredients

1 recipe 8×8 pan brownies (without nuts)

2/3 cup chopped pecans, plus more for garnish (optional)

1 egg

1 ¾ tbsp granulated sugar

1/3 cup Karo® Corn Syrup

1 tbsp unsalted butter, melted and cooled

Pinch of salt

1 package chocolate almond bark, melted

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Instructions

1. Prepare the Brownies:

   • Prepare brownies according to the box directions or your favorite recipe for an 8×8 pan. Allow to cool completely.

2. Prepare the Pecan Filling:

   • Preheat the oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray and add the chopped pecans. Set aside.

   • In a small bowl, whisk together the egg, granulated sugar, Karo® Corn Syrup, melted butter, and a pinch of salt. Pour the mixture over the pecans in the prepared baking dish.

   • Tap the dish a few times to help the pecans rise to the top. Bake for 20 minutes, until the middle is slightly jiggly. Let cool completely.

3. Assemble the Brownie Bombs:

   • Trim the hard edges off the brownies and discard. Cut the brownies into 16 even pieces.

   • Flatten each piece with your hand, then place about 1 teaspoon of the pecan filling in the center. Wrap the edges of the brownie around the filling and roll into a ball.

   • Place on a parchment-lined sheet tray and refrigerate for 1 hour to set.

4. Coat with Chocolate:

   • Dip each brownie bomb into the melted almond bark, allowing excess to drip off.

   • Place back on the parchment-lined tray and immediately sprinkle with more chopped pecans for garnish (optional).

   • Refrigerate for 5 minutes to harden the chocolate.

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Notes

Add Chocolate Chips: Mix mini chocolate chips into the brownie batter for extra chocolatey goodness.

Use Different Nuts: Try walnuts or almonds in place of pecans for a different flavor.

Drizzle More Chocolate: Add an extra drizzle of melted chocolate over the top for more indulgence.