🍫 Pecan Pie Brownie Bombs 🥧
Decadent brownie bombs filled with pecan pie goodness, perfect for any occasion or indulgent treat!
Ingredients:
1 recipe for an 8×8 pan of brownies (nut-free)
2/3 cup chopped pecans, plus extra for garnishing (optional)
1 egg
1 3/4 Tbsp granulated sugar
1/3 cup Karo® Corn Syrup
1 Tbsp unsalted butter, melted and cooled
A pinch of salt
1 package chocolate almond bark, melted
Directions:
Prepare the Brownie Base:
Bake an 8×8 pan of your favorite nut-free brownies.
Let the brownies cool completely to room temperature.
Prepare the Pecan Filling:
Preheat oven to 350°F (175°C) and grease a 6-inch baking dish.
Scatter 2/3 cup chopped pecans evenly across the bottom.
Mix the Filling:
In a small bowl, whisk together 1 egg, 1 3/4 Tbsp granulated sugar, 1/3 cup Karo® Corn Syrup, melted butter, and a pinch of salt.
Pour this mixture over the pecans.
Bake the Filling:
Bake for about 20 minutes, or until the center is slightly jiggly but mostly set.
Allow the pecan filling to cool completely.
Form the Bombs:
Remove the hard edges from the cooled brownies and cut the center into 16 pieces.
Flatten each piece, place a teaspoon of cooled pecan filling in the center, and roll into a ball.
Chill the Bombs:
Arrange the brownie bombs on a tray lined with parchment paper and refrigerate for about an hour.
Dip and Garnish:
Dip each brownie bomb into melted chocolate almond bark, letting excess drip off.
Garnish with additional chopped pecans if desired.
Chill in the fridge for another 5 minutes to set the chocolate coating.