Description
Enjoy these decadent Gooey Pecan Pie Brownie Bombs, a delightful fusion of rich chocolate brownies and a sweet, nutty pecan pie filling, all coated in smooth chocolate. Perfect for fall gatherings or holiday treats.
Ingredients
Scale
- For the pecan pie filling:
- 1 cup finely chopped pecans
- ⅓ cup corn syrup
- ⅓ cup brown sugar, packed
- 1 tablespoon butter, melted
- ¼ teaspoon vanilla extract
- Pinch of salt
- For the brownie bombs:
- 1 box brownie mix (plus ingredients listed on the box such as eggs and oil)
- 12 soft caramels
- 2 cups semi-sweet chocolate chips (for coating)
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
- Chopped pecans (for garnish)
Instructions
- Prepare the Pecan Pie Filling: In a small bowl, combine chopped pecans, corn syrup, brown sugar, melted butter, vanilla, and a pinch of salt. Mix until fully combined. Refrigerate for about 30 minutes to allow it to firm up slightly.
- Bake the Brownies: Prepare the boxed brownie mix according to package instructions. Bake in a 9×13 inch pan and allow it to cool completely. You want them firm enough to handle, not gooey or underbaked. Once cooled, cut into squares or scoop and roll into 12–14 rough balls.
- Add the Filling: Flatten each brownie portion in your palm. Scoop about a teaspoon of the chilled pecan pie mixture into the center and press a soft caramel on top. Fold the brownie around the filling, rolling it gently into a sealed ball. Chill the brownie bombs in the freezer for at least 20–30 minutes to firm up.
- Coat in Chocolate: Melt the chocolate chips with coconut oil (if using) until smooth. Using a fork or skewer, dip each chilled brownie bomb into the chocolate, coating completely. Place on parchment paper to set. Sprinkle chopped pecans on top before the chocolate hardens for a pretty finish and extra crunch.
- Let Them Set: Allow the chocolate coating to fully harden at room temperature or in the fridge. Serve chilled or at room temperature.
Notes
- For a deeper nutty flavor, toast the pecans before mixing into the filling.
- You can swap caramels with a teaspoon of dulce de leche for a gooey twist.
- Use dark chocolate chips if you prefer a more bittersweet finish.
- Store the Gooey Pecan Pie Brownie Bombs in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze them individually wrapped and thaw at room temperature before serving.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake (chocolate coating)
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 260
- Sugar: 24g
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
Keywords: Gooey Pecan Pie Brownie, Pecan Pie Brownie, Chocolate Pecan Brownie, Fudgy Brownie, Pecan Pie Dessert, Homemade Brownie, Brownie Recipe