Description
Homemade pecan pie brownie bombs deliver indulgent Southern comfort with rich chocolate and nutty caramel notes. Sweet chocolate shells encase creamy centers, offering classic dessert flavors in one delightful bite you can savor.
Ingredients
Scale
- 1 pinch salt
- 1 tablespoon (15 ml / 0.5 fl oz) unsalted butter, melted and cooled
- 1 ¾ tablespoons (26.25 ml / 0.88 fl oz) granulated sugar
- ⅓ cup (80 ml / 2.7 fl oz) Karo® corn syrup
- 1 egg
- 1 recipe 8×8 pan brownies (no nuts)
- ⅔ cup (160 ml / 5.4 fl oz) chopped pecans, plus more for garnish (optional)
- 1 package chocolate almond bark, melted
Instructions
- Preparation: Craft cooled brownies in an 8 x 8 inches pan, ensuring a stable base for the dessert creation.
- Pecan Layer: Preheat oven to 350°F, spray a 6-inch baking dish with cooking spray, and scatter pecans across the bottom for a crunchy foundation.
- Filling Creation: Whisk egg, sugar, corn syrup, melted butter, and salt into a silky, uniform mixture that will form the pie-like interior.
- Baking Filling: Pour the whisked mixture over pecans, gently tapping the dish to allow pecans to rise naturally, then bake for 20 minutes until the center shows a delicate wobble.
- Brownie Assembly: Trim brownie edges, slice into 16 squares, and flatten each piece into a delicate disc, creating a canvas for the filling.
- Filling Encapsulation: Place a teaspoon of cooled pecan filling at the center of each brownie disc, carefully wrapping and rolling to form sealed, compact spheres.
- Chilling Phase: Arrange bombs on a parchment-lined tray, refrigerate for one hour to solidify the structure and enhance flavor melding.
- Coating Technique: Melt almond bark using a double boiler, meticulously dip each chilled bomb, allowing excess coating to cascade off for a smooth finish.
- Final Touches: Sprinkle finely chopped pecans on the wet coating, then refrigerate for 5 minutes to set the chocolate shell completely.
Notes
- Seal Filling Carefully: When wrapping brownie around pecan filling, ensure complete coverage to prevent leakage during coating process.
- Temperature Matters: Allow brownies and pecan filling to cool completely before assembling to maintain structural integrity and prevent crumbling.
- Coating Technique: Gently tap excess almond bark off bombs to create smooth, even chocolate shell without thick drips.
- Chilling is Crucial: Refrigeration helps bombs set firmly, making them easier to handle and enhancing overall texture and flavor stability.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 13
- Calories: 223
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg