Ingredients
Scale
- 1 box brownie mix (18 oz) plus ingredients required by the mix (eggs, oil, water)
- 1/4 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs for filling
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Prepare the brownie mix according to package instructions, adding an additional 1/4 cup of flour to thicken the batter.
- In a medium bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and eggs. Stir until blended.
- Lightly grease a mini muffin tin. Spoon about 1 tablespoon of brownie batter into each mini muffin cup, add a teaspoon of the pecan filling, then cover with another tablespoon of brownie batter.
- Bake for 20-25 minutes, until set. A toothpick inserted should come out clean.
- In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring until melted and smooth.
- Cool the brownie bombs, drizzle with melted chocolate, and sprinkle with extra chopped pecans. Allow chocolate to set before serving.
Notes
These brownie bombs are best served fresh, but they can be stored at room temperature for up to 5 days or frozen for up to a month. Ensure the chocolate is fully set before serving for the best presentation.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 20