Here’s another FACEBOOK recipe that was actually a success. I altered very little.
GOOEY PECAN PIE BROWNIE BOMBS
BROWNIES
1 recipe for an 8×8 pan of brownies, prepared without nuts (box mix or homemade)
LET COOL COMPLETELY.
PECAN PIE FILLING
2/3 cup chopped pecans or Walnuts, plus more for garnish (optional)
1 egg
1 & 3/4 tablespoons granulated sugar
1/3 cup Corn Syrup
1 tablespoon unsalted butter, melted and cooled
Pinch of salt
- Preheat your oven to 350°.
- Grease a 6-inch baking dish with cooking spray and add the chopped pecans.
- In a small bowl, whisk together the egg, sugar, Karo Corn Syrup, melted butter, and a pinch of salt.
- Pour this mixture over the pecans in the baking dish.
- Tap the baking dish a couple of times on the counter to allow the pecans to rise to the top.
- Bake for 20 minutes, until the center of the pecan filling is very slightly jiggly.
- LET COOL COMPLETELY.
ASSEMBLY
- Cut the hard edges off the brownies and discard them.
- Cut the brownies into 16 even pieces.
- In the palm of your hand, flatten a brownie piece and place about 1 teaspoon of the pecan pie filling in the center.
- Wrap the edges of the brownie around the filling, rolling it into a ball and ensuring all the filling is covered.
- Place the brownie bombs on a parchment paper-lined sheet tray.
- Refrigerate for 1 hour to set.
FINISHING TOUCH
1 package chocolate almond bark, melted
chopped pecans for garnish
- Dip each brownie bomb into the melted almond bark, allowing any excess to drip off.
- Place the dipped brownie bombs back onto the parchment-lined sheet tray.
- Immediately sprinkle additional chopped pecans on top, if desired.
- Repeat for each brownie bomb.
- Place the tray in the fridge for 5 minutes to harden the chocolate coating.
- Serve and Enjoy.
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