Pecan Pie Brownie Bombs: A Delightful Fusion Treat

Brownie Layer:
1 box brownie mix (and ingredients listed on the box: eggs, oil, and water)
1/4 cup all-purpose flour
Pecan Pie Filling:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/2 cup corn syrup
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
Assembly and Topping:
1/2 cup semi-sweet chocolate chips
1 tablespoon vegetable oil
Extra chopped pecans for garnish
Instructions
Brownie Batter Preparation:
Start by heating your oven to 350°F (175°C). Mix the brownie ingredients as directed on the package, adding an extra 1/4 cup of flour to thicken the batter.
Creating the Pecan Pie Filling:
In a bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, vanilla, and eggs until glossy and smooth, ensuring the sugar is fully dissolved.
Assembling the Bombs:
Grease a mini muffin pan. Place about a tablespoon of brownie batter into each cup, followed by a teaspoon of pecan pie filling. Top with another tablespoon of brownie batter to seal the filling inside.
Baking Time:
Bake for 20-25 minutes, or until the bombs are set and a toothpick comes out clean when inserted in the center.
Preparing the Topping:
As the bombs cool, melt the chocolate chips with vegetable oil in the microwave in 30-second bursts, stirring until smooth.
Finishing Touches:
Drizzle the melted chocolate over the cooled brownie bombs and sprinkle with extra pecans. Let the chocolate set before serving.
Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to a week in a sealed container.
Freezer: Freeze for up to a month and thaw at room temperature or in the fridge overnight.
Every bite of these Pecan Pie Brownie Bombs bursts with the crunch of pecans and the rich, chocolate depth of brownies, topped with a luxurious chocolate finish. They’re not just treats—they’re an experience, easy to make and even easier to love. Enjoy crafting and sharing these irresistible delights.