Baklava Brownie Bombs
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 12
These baklava stuffed brownie bombs combine the classic flavors of the Middle East with the contemporary brownie bomb concoction!
  • 12 (1" square) pieces of baklava
  • 1 13x9" pan fudge brownies, baked and cooled
  • 1 pkg white Candiquik or other candy coating
  • ½ cup chopped pecans
  • Gold sprinkles, optional
  1. Cut the pan of brownies into 12 squares, about 1-2" in size. Take a brownie and flatten it gently in the heel of your hand.
  2. Place a square of baklava in the middle of the flattened brownie and gently begin wrapping the brownie around the baklava piece to cover it. Place the coated baklava bomb onto a foil-lined baking sheet. Repeat with the remaining baklava pieces. More than likely you will not be using the edges of the brownies as they are too crispy to flatten easily; discard the edges or eat them :)
  3. Freeze the brownie bombs for about 15 minutes or until firm. Meanwhile, melt the Candiquik according to directions until smooth and melted. Set aside.
  4. Dip the brownie bombs into the white chocolate using a fork. Allow excess to drip off. Return the bomb to the baking sheet and immediately top with chopped pecans and gold sprinkles. Let chocolate set before serving.
  5. Bombs can be stored airtight at room temperature, or can be frozen. At room temperature, they stay good for about 4-5 days but are best enjoyed the day of or day after.
Recipe by The Domestic Rebel at