Rich, gooey, and irresistibly indulgent — like pecan pie wrapped in fudgy brownie heaven!

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🗒 Ingredients

🍫 Brownie Base:

• 1 box fudge brownie mix

• Ingredients from the box (typically eggs, oil, water)

🥧 Pecan Pie Filling:

• 1 cup chopped pecans

• ⅓ cup light brown sugar, packed

• ¼ cup light corn syrup

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• 1 egg, lightly beaten

• Pinch of salt

🍫 Chocolate Coating:

• 12 oz semi-sweet chocolate chips (or melting chocolate)

• 1 tbsp coconut oil or shortening (optional – for smoother melt)

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📝 Directions

1. Bake the Brownies

• Preheat oven to 350°F (175°C).

• Prepare and bake brownie mix in a 9x13-inch pan as per box instructions.

• Cool completely, then crumble into a large mixing bowl.

2. Prepare the Pecan Pie Filling

• In a saucepan, stir together pecans, brown sugar, corn syrup, butter, vanilla, egg, and salt.

• Cook over medium heat for 4–5 minutes, stirring constantly, until thickened and glossy.

• Remove from heat and cool completely.

3. Form the Brownie Bombs

• Take about 1 tbsp of crumbled brownie, flatten in your hand.

• Place 1 tsp of pecan pie filling in the center.

• Gently wrap and roll the brownie around the filling to seal and form a ball.

• Repeat until finished, then freeze the brownie bombs for 20–30 minutes.

4. Dip in Chocolate

• Melt chocolate chips and coconut oil together in 30-second intervals until smooth.

• Dip each frozen brownie bomb in the melted chocolate, ensuring full coating.

• Place on parchment paper and let set at room temp or chill to harden.

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🍽️ To Serve:

Top with a pecan half, flaky salt, or drizzle with white chocolate for extra flair!
Perfect for holiday trays, gift boxes, or cozy dessert nights.

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⏲️ Quick Facts:

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Chill Time: 30 minutes

• Yield: 20–24 brownie bombs