Let’s talk indulgence. This pecan pie brownie bombs recipe is what happens when holiday nostalgia collides with fudgy chocolate dreams. I created this one winter afternoon while baking pecan pie for my dad and brownies for my niece why not combine the two? What started as a spontaneous experiment quickly became the most requested dessert in my family. These bite-sized treats are rich, chewy, and loaded with gooey pecan filling wrapped in a brownie hug. Whether you’re preparing for the holidays or craving something sweet and satisfying, this pecan pie brownie bombs recipe is your new go-to.
Why It Works
The secret to why this pecan pie brownie bombs recipe is so magical lies in the texture and balance. You get a crunchy top and gooey center from the pecan filling, all encased in a moist, fudgy brownie exterior. It’s a flavor explosion in one bite rich cocoa, buttery nuts, caramel-like sugar. Unlike a traditional pie, these are easy to serve, no forks or plates needed. They bake fast, look adorable, and freeze beautifully. Inspired by these amazing pecan pie brownies, the bombs just bring an even more snackable twist.
Ingredients List
For the Brownie Batter
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the Pecan Pie Filling
1 cup chopped pecans
1/2 cup brown sugar
1/3 cup corn syrup (light or dark)
1 large egg
1 tsp vanilla extract
1 tbsp melted butter
How to Make Pecan Pie Brownie Bombs
Step 1
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Step 2
In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla. Stir in cocoa powder, flour, salt, and baking powder until fully combined to make your brownie batter.
Step 3
In a separate bowl, mix brown sugar, corn syrup, egg, vanilla, melted butter, and chopped pecans. This is your pecan pie filling.
Step 4
Spoon a tablespoon of brownie batter into each muffin well, pressing slightly to form a base.
Step 5
Add a spoonful of pecan pie filling in the center of each, then top with more brownie batter to seal. Don’t overfill leave a small edge around the top.
Step 6
Bake for 18–22 minutes or until the tops are crackly and the edges are set. The center should have a slight jiggle.
Step 7
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Serving & Garnish
These pecan pie brownie bombs are beautiful on their own but can be elevated with simple garnishes. Dust with powdered sugar or drizzle with dark chocolate. Serve warm with a scoop of vanilla ice cream or arrange them on a platter with cheesecake-stuffed cookies for a dessert board that’ll stop traffic.
Common Mistakes to Avoid
- Overfilling the muffin tin – leave space so the tops don’t overflow.
- Using cold ingredients – room temp eggs and butter help everything blend smoother.
- Overbaking – they should be slightly gooey in the center. Keep a close eye at the 18-minute mark.
- Skipping the cooling time – these set beautifully after resting; cutting too soon might ruin the shape.
For better brownie results, don’t miss these three brownie types and how to master them.
Storage & Reheating
Store leftover pecan pie brownie bombs in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days. To freeze, wrap each bomb in plastic wrap and freeze for up to a month. Reheat in the microwave for 15 seconds or pop in the oven at 300°F for 5 minutes for that fresh-baked feel.
Rita’s Note
This recipe is perfect for gifting! Wrap a few cooled bombs in parchment and tie with a string people will think you spent hours. You can even batch-make the brownie batter in advance and freeze it. A little warm-up in the oven, and they taste like they just came out of the pan. For another show-stopping dessert, try the Reese’s Cheesecake Delight.
FAQs
Can I use boxed brownie mix?
Yes! Just prepare according to package directions and follow the same assembly method.
Can I use maple syrup instead of corn syrup?
Yes, but it will slightly alter the flavor still delicious though.
Do I have to use muffin tins?
It helps shape the bombs, but silicone molds or mini loaf pans work too.
Can I add chocolate chips?
Absolutely! Fold a handful into the brownie batter for extra richness.
How do I know when they’re done?
The edges should be set and the centers just slightly jiggly. A toothpick inserted should come out with moist crumbs, not raw batter.
Conclusion for Pecan Pie Brownie Bombs
This pecan pie brownie bombs recipe is the ultimate mash-up of cozy pie flavor and rich brownie bliss. They’re cute, decadent, and downright addictive perfect for holidays, bake sales, or anytime you want a small but mighty treat. From their gooey pecan centers to their fudgy edges, these bombs deliver satisfaction in every bite.
Happy cooking with Rita chef ❤️!
Print
Pecan Pie Brownie Bombs Recipe
- Total Time: 42 minutes
- Yield: 12 brownie bombs 1x
Description
These pecan pie brownie bombs blend rich cocoa brownies and gooey pecan filling into the ultimate bite-sized chocolate dessert.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped pecans
1/2 cup brown sugar
1/3 cup corn syrup
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Whisk melted butter and sugar in a bowl until smooth.
Add eggs and vanilla extract and whisk until combined.
Stir in cocoa powder, flour, salt, and baking powder until fully incorporated to make the brownie batter.
In a separate bowl, mix brown sugar, corn syrup, egg, vanilla extract, melted butter, and chopped pecans to make the pecan pie filling.
Spoon 1 tablespoon of brownie batter into each muffin well and press slightly to form a base.
Add 1 tablespoon of pecan pie filling on top, then cover with more brownie batter, leaving a small edge at the top.
Bake for 18 to 22 minutes until tops are set and crackly with a slight jiggle in the center.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Use silicone molds for easy removal. Substitute maple syrup for corn syrup if preferred. Refrigerate the filling before assembly to make layering easier.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bomb
- Calories: 285
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pecan pie brownie bombs, chocolate pecan bites, mini brownie pies, gooey pecan dessert