Pecan Pie Brownie Bombs combine two beloved desserts—rich, fudgy brownies and sweet, gooey pecan pie—into one irresistible bite-sized treat. With a layer of brownie encasing a buttery pecan pie filling and topped with a drizzle of melted chocolate, these brownie bombs are perfect for holiday gatherings, special occasions, or whenever you’re craving something extra indulgent.
Ingredients
For the Brownie Layer:
- 1 box brownie mix (plus ingredients required on the box: typically oil, water, and eggs)
For the Pecan Filling:
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
For the Topping:
- 1/2 cup chocolate chips
- 1 tablespoon vegetable oil
Directions
Prepare the Brownie Batter
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin tin to prevent sticking.
- Prepare Brownie Mix: Follow the package instructions for the brownie mix and prepare the batter. Set it aside while you make the pecan filling.
Make the Pecan Filling
- Mix the Filling: In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and egg. Stir until well combined and the mixture has a thick, glossy texture.
Assemble the Brownie Bombs
- Layer the Batter and Filling: Spoon a small amount of brownie batter into each muffin cup, filling each about halfway.
- Add Pecan Filling: Add a spoonful of the pecan filling on top of the brownie batter in each cup.
- Top with Brownie Batter: Add another layer of brownie batter on top, filling each cup almost to the top. The brownie batter will rise slightly, so leave a little room.
Bake the Brownie Bombs
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake to keep them fudgy and soft.
- Cool: Let the brownie bombs cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.
Add the Chocolate Drizzle
- Melt the Chocolate: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
- Drizzle the Chocolate: Using a spoon, drizzle the melted chocolate over the cooled brownie bombs.
Serving and Storage Tips
- Serving: These brownie bombs are best served slightly warm or at room temperature. They’re rich and indulgent, perfect for sharing at parties or as an after-dinner treat.
- Storage: Store leftover brownie bombs in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap each brownie bomb individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- Don’t Overfill: Make sure not to overfill the muffin cups to avoid overflow during baking.
- Pecan Filling Consistency: The pecan filling should be slightly thick. If it’s too runny, add an extra tablespoon of chopped pecans to thicken it up.
- Topping Variations: For added crunch, sprinkle some extra chopped pecans over the chocolate drizzle while it’s still warm.
Tips from Well-Known Chefs
- For Even Baking: Pastry Chef Dorie Greenspan recommends rotating your muffin tin halfway through baking to ensure even baking across all the brownie bombs.
- Use High-Quality Chocolate: Chef Ina Garten suggests using high-quality chocolate chips for the drizzle for a richer, smoother topping.
Frequently Asked Questions
1. Can I make these with homemade brownie batter?
Absolutely! If you prefer to make brownies from scratch, simply use your favorite brownie recipe for the batter instead of a boxed mix.
2. Can I substitute maple syrup for corn syrup?
Yes, maple syrup can be used as a substitute for corn syrup, but it may slightly alter the flavor. It will give a more caramelized, sweet taste.
3. How can I prevent the pecan filling from spilling out?
Be sure to fully enclose the pecan filling with brownie batter by spooning a small layer of batter on top before baking.
4. Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate works well for the topping and will add a richer, less sweet flavor.
5. Can I make these in a regular muffin tin?
Yes, you can use a regular muffin tin, but increase the baking time by about 5-7 minutes and keep an eye on them for doneness.
6. How do I know when the brownie bombs are done?
Insert a toothpick into the center. It should come out with moist crumbs, but not wet batter.
7. Can I add more toppings?
Feel free to sprinkle chopped nuts, sea salt, or even caramel drizzle on top for added flavor and texture.
8. Can I use walnuts instead of pecans?
Yes, walnuts are a great substitute for pecans if you prefer a different nutty flavor.
9. Can I skip the chocolate drizzle?
Yes, the brownie bombs are delicious on their own, but the drizzle adds an extra touch of decadence.
10. Can I make the pecan filling ahead of time?
Yes, the pecan filling can be made a day in advance. Store it in an airtight container in the refrigerator until you’re ready to use it.
These Pecan Pie Brownie Bombs are the perfect fusion of two classic desserts. With their fudgy brownie exterior and sweet pecan pie filling, they offer the best of both worlds in a bite-sized package. Perfect for holidays, parties, or any day you’re craving something sweet, these brownie bombs are guaranteed to be a hit!
