Ingredients
Scale
- Brownies (from a recipe for approx. 20×20 cm, without nuts)
- 75 g chopped pecans (plus more for garnish, optional)
- 1 egg
- 1.75 tablespoons sugar
- 75 ml corn syrup
- 1 tablespoon unsalted butter, melted and cooled
- A pinch of salt
- 1 pack chocolate coating, melted
Instructions
- Prepare the brownies according to the recipe and let them cool completely.
- Preheat the oven to 175°C and lightly grease a small pan (about 15 cm).
- Add the chopped pecans to the prepared pan.
- Whisk together the egg, sugar, corn syrup, melted butter, and salt in a separate bowl.
- Pour the egg mixture over the pecans in the pan.
- Tap the pan gently on the countertop to help the nuts rise to the top.
- Bake the filling for 20 minutes, until it slightly jiggles in the center.
- Let the pecan filling cool completely.
- Trim the edges of the cooled brownies and cut the remaining piece into 16 equal parts.
- Take a piece of brownie, flatten it in your hand, and place about a teaspoon of pecan filling in the center.
- Wrap the brownie around the filling and shape it into a ball, ensuring the filling is well enclosed.
- Place the shaped balls onto a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for 1 hour to firm them up.
- Melt the chocolate coating.
- Dip each chilled ball into the melted chocolate and let the excess chocolate drip off.
- Return the coated balls to the parchment paper.
- Sprinkle optional chopped pecans on top for garnish.
- Chill the brownie bombs for about 5 minutes to set the chocolate.
Notes
For a creamier and smoother chocolate coating, add a tiny spoonful of coconut oil or vegetable oil to the melted chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg