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Decadent bite-sized treats combining fudgy brownies with gooey pecan pie filling, dipped in a crisp chocolate shell.

Ingredients

Scale
  • 1 batch of brownies (8×8 pan, nut-free)
  • 2/3 cup chopped pecans, plus extra 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 salt
  • 1 package chocolate almond bark, melted

Instructions

  1. Bake a batch of brownies in an 8×8 pan according to package or recipe directions; let cool completely.
  2. Preheat oven to 3506F (1756C).
  3. Chop pecans; spray a 6-inch baking dish with cooking spray and scatter the chopped pecans evenly in it.
  4. Whisk together egg, granulated sugar, corn syrup, melted cooled butter, and a pinch of salt until smooth.
  5. Pour the egg-sugar mixture over the pecans and tap the pan gently on the counter to let the pecans float up.
  6. Bake the pecan filling for 20 minutes, until the center still jiggles slightly; let the filling cool fully.
  7. Trim off the hard edges from the cooled brownies and discard.
  8. Cut the brownies into 16 equal pieces.
  9. Flatten one brownie piece in your palm, spoon about 1 teaspoon of the cooled pecan filling into the center, then fold and roll the brownie around the filling to form a ball; place each ball on a parchment-lined tray.
  10. Chill the tray of brownie balls in the refrigerator for 1 hour to set.
  11. Melt the chocolate almond bark slowly, stirring frequently, until smooth and dippable.
  12. Dip each chilled brownie bomb into the melted almond bark using a fork, allowing excess chocolate to drip off.
  13. Place dipped bombs back on the parchment-lined tray and immediately sprinkle with extra chopped pecans if desired.
  14. Chill the dipped brownie bombs in the fridge for about 5 minutes, or until the chocolate shell hardens.

Notes

Cool everything completely before assembly to ensure proper shaping and dipping., Trim brownie edges to keep brownie bombs soft and pliable., Use about 1 teaspoon pecan filling per bomb for best results., Chill brownie bombs before dipping to prevent falling apart during dipping., Work in small batches when dipping and sprinkle nuts immediately before chocolate sets., Use a fork for dipping to allow excess chocolate to drip, creating a smooth shell., Store in an airtight container in the fridge for up to one week, layering with parchment to prevent sticking., Freeze dipped brownie bombs in a single layer, transferred to airtight container for up to three months., Thaw frozen bombs in the fridge overnight and bring to room temperature before serving for best texture.

Nutrition

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