Name: Decadent Pecan Pie Brownie Bombs
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup pecans, roughly chopped; 1 cup dark chocolate chips; ½ cup pure maple syrup; ½ cup almond flour; 2 large eggs; ¼ teaspoon sea salt; 2 tablespoons melted butter (optional); 1 teaspoon vanilla extract

Jump to Recipe·Leave a Review

These Decadent Pecan Pie Brownie Bombs are everything I crave in a dessert—fudgy, rich, and layered with the nutty sweetness of pecan pie. Packed with dark chocolate, maple syrup, and toasted pecans, each bite delivers deep, gooey flavor with just the right amount of crunch. Whether I’m making them for a special occasion or just treating myself, they always hit the spot.

Decadent Pecan Pie Brownie Bombs

Why I Love This Recipe

I love how this recipe captures the indulgent essence of pecan pie and transforms it into a dense, brownie-style treat that’s naturally gluten-free. The almond flour gives the bombs a tender texture, while the maple syrup adds richness without being overly sweet. They’re incredibly easy to make, come together in one bowl, and are just as delicious warm or chilled. Honestly, they’re my go-to when I want something impressive but low-effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup pecans, roughly chopped
1 cup dark chocolate chips
½ cup pure maple syrup
½ cup almond flour
2 large eggs
¼ teaspoon sea salt
2 tablespoons melted butter (optional, for richness)
1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large mixing bowl, I combine the almond flour, sea salt, and dark chocolate chips, stirring gently to distribute the chips evenly.
In a separate bowl, I whisk together the eggs, maple syrup, melted butter, and vanilla extract until smooth and well combined.
I pour the wet mixture into the dry ingredients and stir just until everything comes together into a thick batter.
I fold in the chopped pecans, making sure they’re evenly distributed without overmixing the batter.
I spread the batter into the prepared baking dish and smooth the top with a spatula.
I bake it for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
I let the brownie cool completely in the pan—this helps it firm up and makes it easier to cut.
Once cooled, I slice it into bite-sized squares (or “bombs”) and serve as rich, decadent treats.

Servings and timing

Makes about 16 brownie bombs
Prep time: 10 minutes
Bake time: 20–25 minutes
Cooling time: 20–30 minutes
Total time: about 1 hour

Variations

Sometimes I drizzle melted dark chocolate over the top once they’ve cooled for a glossy finish. I’ve also stirred in a bit of cinnamon for a spiced twist or swapped the maple syrup for honey when I want a slightly floral sweetness. For an extra decadent version, I press a few extra chocolate chips and pecan pieces on top before baking.

Storage/Reheating

I store these brownie bombs in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They firm up nicely in the fridge, but if I want that gooey texture again, I warm them for 10–15 seconds in the microwave. They also freeze well—I just wrap them individually and thaw them as needed.

Decadent Pecan Pie Brownie Bombs

FAQs

Are these gluten-free?

Yes, I use almond flour instead of regular flour, so they’re naturally gluten-free. Just make sure all other ingredients are certified gluten-free if that’s important to me.

Can I use a different nut besides pecans?

Absolutely. I’ve made these with walnuts, almonds, and even hazelnuts. Each one gives a slightly different flavor and texture.

Do I need to toast the pecans first?

Not necessarily, but when I do toast them, they add even more depth and crunch. I just bake them at 350°F for 5–7 minutes before adding.

Can I use milk chocolate instead of dark?

Yes, though I prefer the balance that dark chocolate gives. Milk chocolate will make the brownies sweeter and softer.

How do I make these dairy-free?

To make them dairy-free, I skip the optional butter and use dairy-free chocolate chips. The results are still deliciously rich.

Conclusion

These Pecan Pie Brownie Bombs bring everything I love about fall desserts into a perfectly portioned treat. With rich chocolate, warm maple sweetness, and buttery pecans, they’re a decadent bite of comfort I can enjoy any time of year. They’re simple to make, easy to store, and always a hit whenever I serve them.