Decadent Pecan Pie Brownie Bombs (Print version)

Fudgy brownie balls wrapped around sticky pecan filling, dipped in chocolate, and finished with chopped pecans.

# Ingredients:

For the brownies

01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup (45 g) unsweetened cocoa powder
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 teaspoon baking powder
08 - 1/4 teaspoon fine salt

For the pecan filling

09 - 1 cup (110 g) chopped pecans, plus more for garnish
10 - 1/2 cup (105 g) packed light brown sugar
11 - 1/3 cup (80 ml) light corn syrup
12 - 3 tablespoons (42 g) unsalted butter
13 - 2 tablespoons heavy cream
14 - 1 teaspoon vanilla extract
15 - 1/4 teaspoon fine salt

For the chocolate coating

16 - 16 oz (450 g) semisweet or dark chocolate, chopped
17 - 1 tablespoon coconut oil or neutral vegetable oil
18 - Flaky salt, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment. Whisk melted butter, sugar, eggs, and vanilla, then stir in cocoa, flour, baking powder, and salt. Bake 20-24 minutes, until set but still fudgy. Cool completely.
02 - Toast the pecans in a dry skillet for 4-5 minutes. Add brown sugar, corn syrup, butter, cream, vanilla, and salt. Cook over medium heat for 3-4 minutes, stirring often, until glossy and thick. Chill 30 minutes.
03 - Break the cooled brownies into fine crumbs in a large bowl. Press a handful together. If it holds like soft dough, it is ready for shaping.
04 - Flatten about 1 1/2 tablespoons of brownie crumbs in your palm. Add 1/2 teaspoon chilled pecan filling to the center, wrap the brownie around it, and roll into a ball. Repeat with the remaining mixture.
05 - Place the brownie balls on a parchment-lined baking sheet and freeze for 30 minutes, until firm enough to dip without losing their shape.
06 - Melt the chocolate with coconut oil in short bursts, stirring until smooth. Dip each frozen brownie bomb, let excess chocolate drip off, then return it to the parchment.
07 - Sprinkle with chopped pecans and a tiny pinch of flaky salt if using. Refrigerate 15-20 minutes, until the chocolate shell is set.

# Good to know:

01 - Best served chilled or after 10 minutes at room temperature.
02 - A boxed 9x13 inch fudgy brownie mix can replace the homemade brownie base.
03 - Store refrigerated up to 5 days or freeze up to 2 months.

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