Pecan Pie Brownie Bombs



1 recipe 8×8 pan brownies, with no nuts
2/3 cup chopped pecans, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Honey
1 tablespoon unsalted butter, melted and cooled
Pinch of salt
1 package chocolate almond bark, melted


Prepare brownies according to box directions or your favorite recipe that fits in an 8×8 baking dish. Let cool completely.
Preheat oven to 350°F (175°C). Grease a 6-inch baking dish with cooking spray, add chopped pecans, and set aside.
In a small bowl, whisk together the egg, sugar, Karo® Corn Syrup, butter, and salt. Pour over the pecans, tapping the baking dish a couple of times on the counter until pecans rise to the top.
Bake for 20 minutes, until the middle of the pecan filling is slightly jiggly. Let cool completely.
Trim the hard edges off the brownies and discard. Cut brownies into 16 even pieces. Flatten each piece in the palm of your hand, place about 1 teaspoon of pecan filling in the center, wrap the edges of the brownie over the filling, and roll into a ball, ensuring all filling is covered. Place on a parchment-lined sheet tray and refrigerate for 1 hour to set.
Dip each brownie bomb into melted almond bark, letting excess drip off. Place back on the parchment-lined tray, immediately sprinkle with more chopped pecans for garnish if desired. Refrigerate for 5 minutes to harden.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 264 kcal | Servings: 16 servings

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