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4.5 from 2 votes

Pecan Pie Brownie Bombs

Pecan Pie Brownie Bombs are filled with gooey, nutty pecan pie and fudgy brownies. You don't want to miss this delicious treat!
Prep Time1 hr
Total Time1 hr
Course: Brownie Bombs, Dessert
Cuisine: American
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel


  • About 8-10 miniature prepared pecan pies I found these in Walmart, but you can check your local supermarket bakery or the frozen dessert section for something similar. If you cannot find the mini pies, use a chilled pecan pie and scoop 8 very large, rounded Tablespoonfuls of pecan pie filling and freeze them into balls
  • 1 (13x9 pan fudge brownies) baked and cooled and cut into 12 large pieces (you may have a couple brownies leftover)
  • 1 pkg chocolate CandiQuik
  • 8-10 halved pecans


  • Line a baking sheet with foil and set aside. Take a fudge brownie square and gently flatten it with the heel of your hand. Wrap it around a pecan pie, rolling it in your hands and pinching the brownie around the pecan pie to enclose and seal it. If a little pecan pie peeks out, that's okay; just try to wrap it as best you can and cover it as much as possible. You should get about 8-10 large brownie bombs.
  • Freeze the brownie bombs for approx. 20-30 minutes or until firm.
  • Prepare the CandiQuik according to package directions, until smooth and melted. Dip each brownie bomb in the melted chocolate, coating it completely and allowing excess to drip off. Return to the baking sheet and repeat with remaining bombs. With the remaining CandiQuik, drizzle onto the brownie bombs for a drizzled look. Top with a pecan half. Allow the chocolate to set before serving.
  • Store leftovers at room temperature for about 5 days, or freeze up to 1 month.