Irresistible Pecan Pie Brownie Bombs

Personalized Introduction

Hello friend! If you’re anything like me, the thought of indulging in a delicious treat makes your day a little brighter. Today, I’m thrilled to share a recipe for Irr resistible Pecan Pie Brownie Bombs that combine two beloved desserts into one irresistible bite! Seriously, these little gems are fudgy, packed with pecans, and perfect for any occasion—or just because you want a sweet treat!

Nutritional Benefits

Let’s talk about pecans for a moment! Not only do they add a delightful crunch, but they’re also a great source of healthy fats, protein, and antioxidants. These wonderful nuts can help lower bad cholesterol levels and support heart health. So while these brownie bombs are definitely a treat, they come with some delicious health perks too!

Fun Variations to Try

• Using Different Nuts: If you’re not a fan of pecans, walnuts or almonds work beautifully as well. Feel free to experiment!
• Gluten-Free Option: Swap all-purpose flour with your favorite gluten-free flour blend for a gluten-free delight!
• Chocolate Lovers: Mix in some chocolate chips to the brownie batter for a double dose of chocolatey goodness!

Irresistible Pecan Pie Brownie Bombs Recipe

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup mini chocolate chips (optional)
• 1 cup pecan pie filling (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper for easy removal later.
2. In a large bowl, melt the butter, then mix in the sugars until well combined. It should be creamy and smooth!
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, and salt. Slowly fold this dry mixture into the wet ingredients until everything is just combined. Don’t overmix!
5. Gently fold in the chopped pecans and mini chocolate chips, if using.
6. Pour half of the brownie batter into the prepared baking pan and spread it evenly. Then layer the pecan pie filling over the batter. Finally, spread the remaining brownie batter on top of the filling to create a lovely top layer.
7. Bake for about 30-35 minutes. You want that top to look set, but a toothpick should come out slightly gooey when inserted—like a brownie should be!
8. Let them cool in the pan for about 15 minutes before transferring to a wire rack. Once fully cooled, cut into bite-sized pieces.

Practical & Valuable Tips

• To make cutting easier, chill the brownie bombs in the refrigerator for about an hour before slicing.
• Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week.
• If you want to freeze them, cut into pieces and place in an airtight container. They’ll be good for up to a month!

Call to Action

Now it’s your turn! I can’t wait to see how your Pecan Pie Brownie Bombs turn out. Snap a pic and tag me on Pinterest so we can share the sweet joy together! Happy baking!