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Pecan Pie Brownie Bombs

A pile of chocolate-covered Pecan Pie Brownie Bombs, with one cut in half to reveal the rich, nutty interior.
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Indulgent, bite-size treats combining gooey pecan pie filling with fudgy brownies, perfect for parties and holiday gatherings.

Ingredients

Scale
  • 1 box (18.3 oz) brownie mix
  • Ingredients called for on brownie mix box (eggs, oil, water)
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon vegetable shortening

Instructions

  1. Prepare brownie batter according to box directions. Stir in chopped pecans.
  2. Press brownie mixture into the bottom of a greased 9×13 inch baking pan.
  3. Bake according to brownie mix directions. Let cool completely.
  4. While brownies cool, prepare the pecan pie filling: In a medium bowl, combine brown sugar, melted butter, vanilla extract, and salt. Stir until smooth.
  5. Once brownies are cool, crumble them into a large bowl. Add the pecan pie filling mixture and mix until well combined.
  6. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  7. Chill the brownie balls for at least 30 minutes to firm up.
  8. Melt chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  9. Dip each brownie ball into the melted chocolate, ensuring it’s fully coated. Return to the parchment-lined baking sheet.
  10. Let the chocolate set completely before serving.

Notes

  • For a smoother chocolate coating, add a teaspoon of vegetable shortening to the chocolate chips before melting.
  • Store these brownie bombs in an airtight container in the refrigerator for up to 3 days.
  • These are great make-ahead treats for holiday dessert trays.

Nutrition

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