Gooey brownie bites with pecans (Print Version)

# Ingredients:

→ Brownie Layer

01 - 1 box brownie mix plus ingredients required by the mix (usually eggs, oil, and water)
02 - 1/4 cup all-purpose flour

→ Pecan Filling

03 - 1 cup chopped pecans, plus extra for garnish
04 - 1/2 cup packed brown sugar
05 - 1/2 cup corn syrup
06 - 1/4 cup unsalted butter, melted
07 - 1 tsp vanilla extract
08 - 2 large eggs

→ Topping

09 - 1/2 cup semi-sweet chocolate chips
10 - 1 tbsp vegetable oil

# Instructions:

01 - Heat your oven to 350°F (175°C). Mix up the brownie batter according to the box directions, but add an extra 1/4 cup of flour to make it a bit thicker. This helps the brownies hold their shape better.
02 - In a bowl, mix together the chopped pecans, brown sugar, corn syrup, melted butter, vanilla, and eggs until everything is well combined. This gooey mixture will be the surprise center of your brownie bombs.
03 - Spray a mini muffin tin with cooking spray. Drop about a tablespoon of brownie batter into each cup, then add a teaspoon of the pecan filling in the center. Cover with another tablespoon of brownie batter so the filling is completely enclosed.
04 - Bake for 20-25 minutes until the brownies are set. You can test by inserting a toothpick - it should come out mostly clean. Let them cool in the pan for about 10 minutes before carefully removing.
05 - Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth and melted. Drizzle over the cooled brownie bombs and sprinkle with extra chopped pecans before the chocolate sets.
06 - Let the chocolate set completely before serving. You can speed this up by placing them in the refrigerator for about 15 minutes if you're in a hurry.

# Notes:

01 - These decadent treats combine the fudgy richness of brownies with the gooey sweetness of pecan pie filling.
02 - For added flavor, try using a dash of bourbon in the pecan pie filling!
03 - Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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