Ingredients:
For the brownies:
1 box brownie mix (plus ingredients listed on the box: eggs, oil, water) 
1/2 cup pecans, chopped 
For the pecan pie filling:
1/2 cup brown sugar 
1/4 cup corn syrup 
1 tbsp unsalted butter 
1 large egg 
1/2 tsp vanilla extract 
1/2 cup chopped pecans
For the chocolate coating:
1 1/2 cups semisweet chocolate chips 
1 tbsp coconut oil or vegetable oil 
Instructions:
Prepare the brownies: Follow the instructions on the box to make the brownie batter. Stir in the chopped pecans. Bake the brownies according to package directions, then let them cool completely. Once cooled, crumble the brownies into small pieces and set aside. 
Make the pecan pie filling: In a small saucepan, mix together the brown sugar, corn syrup, butter, and egg over medium heat. Cook, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the vanilla extract and chopped pecans. Let the filling cool for about 10 minutes. 
Assemble the brownie bombs: Take about a tablespoon of crumbled brownies and flatten it in your hand. Place a small spoonful of pecan pie filling in the center, then wrap the brownie around it to form a ball. Repeat until all the mixture is used. 
Chill the brownie bombs: Place the brownie bombs on a lined baking sheet and refrigerate for 20-30 minutes to firm up. 
Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable oil). Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth. 
Coat the brownie bombs: Dip each brownie bomb into the melted chocolate, making sure it’s fully coated. Place them back on the lined baking sheet to set. For extra flair, sprinkle some chopped pecans on top while the chocolate is still wet. 
Serve: Let the chocolate set completely before serving. Enjoy the gooey, decadent combination of pecan pie and brownie in every bite! 
Prep Time: 30 min | Cook Time: 20 min | Chill Time: 30 min | Total Time: 1 hour 20 min
Servings: 12-14 brownie bombs
Calories: 280 Kcal (approx. per bomb)