Description
These Decadent Pecan Pie Brownie Bombs combine rich dark chocolate, maple syrup, and toasted pecans in a fudgy, naturally gluten-free treat. With their gooey centers and nutty crunch, they’re perfect for fall gatherings or indulgent snacking anytime.
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
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine almond flour, sea salt, and chocolate chips.
- In another bowl, whisk eggs, maple syrup, melted butter (if using), and vanilla extract until smooth.
- Pour wet ingredients into the dry and stir until a thick batter forms.
- Fold in chopped pecans gently until evenly distributed.
- Spread batter into prepared pan and smooth the top.
- Bake for 20–25 minutes, until edges are set and a toothpick comes out with a few moist crumbs.
- Let cool completely in the pan before slicing into 16 brownie bombs. Serve as-is or drizzle with melted chocolate.
Notes
- Drizzle melted chocolate over cooled brownies for extra indulgence.
- Swap maple syrup with honey for a different sweetness profile.
- Add cinnamon for a warm spice note.
- Press extra pecans or chocolate chips on top before baking for visual appeal.
- Store at room temp (3 days), in fridge (5 days), or freeze individually for longer storage.
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
