Pecan Pie Brownie Bombs
Ingredients
Instructions
- Pre-heat the oven to 350°F.
- Follow the package instructions for the brownie mix; add an additional ¼ cup of flour; this thickens the batter, helping it hold the filling.
- In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract and eggs; stir until well blended to create the filling for the bombs.
- Lightly grease a mini-muffin tin to prevent sticking.
- Place the mini-muffin tin in the pre-heated oven and bake for 20 – 25 minutes; they will be done when the bombs are set and a toothpick inserted into the center comes out clean.
- Remove from the oven, place on a wire rack and allow to cool.
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil; microwave in 30-second intervals, stirring in between, until melted and smooth.
- Once the brownie bombs have cooled, drizzle the melted chocolate over the top and sprinkle with extra chopped pecans.
- Allow the chocolate to set before serving these indulgent pecan brownie treats.
Notes
Pecan Pie Brownie Bombs are delightful on their own, but here are some ways to elevate the experience:
With Ice Cream: Serve warm brownie bombs with a scoop of vanilla ice cream for a dessert that’s truly indulgent.
Drizzled Caramel: Add a drizzle of caramel sauce over the brownie bombs along with the chocolate for an extra layer of flavor.
Storage and Freezing Tips:
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, keep them in the refrigerator for up to a week; let them come to room temperature or warm them slightly before serving.
Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container; freeze for up to 2 months; thaw in the refrigerator overnight and enjoy.