Pecan pie brownie bites are two of my favorite desserts combined into one! Rich and fudgy brownie truffles are filled with gooey pecan pie filling and coated in even more decadent chocolate!

If you like these pecan pie brownie bites, you’ll also like my pecan pie dip! It’s a fun twist on traditional pecan pie that features a layer of creamy, no bake cheesecake on the bottom and a layer of pecan pie filling on top!

Why you’ll love this recipe:

These pecan pie brownie bites take everyone’s favorite part of pecan pie, the gooey, nutty filling, and stuff it right inside of fudgy brownie truffles. Decadent and simple to make, these pecan pie brownie bites are a hit at thanksgiving or any time of year!

Pecan pie and brownies are a dessert mash up you didn’t know you were missing! The combination of chocolate and pecan pie is even better than your classic pecan pie, and I love how effortlessly this recipe comes together, thanks to the convenience of a boxed brownie mix!

Ingredients you’ll need:

Brownie mix- prepared according to box instructions
Cream cheese- softened
Brown sugar
Light corn syrup
Butter
Egg
Vanilla extract
Pecan pieces
Semi-sweet chocolate chips
Vegetable oil

Pecan pie brownie bites are a unique dessert that’s the perfect combination for people who love chocolate and pecan pie but can never decide between the two! You simply can’t beat a gooey, fudgy brownie mixture stuffed with pecan pie filling, rolled into balls, and coated in chocolate! These are dangerously good.

Turning a simple batch of boxed brownies into truffles might just be the greatest thing ever. Calling for nothing more than boxed brownie mix and a simple, one pot pecan pie filling, these little bites will be on your counter setting up in less than 1 hour!

How to make the best pecan pie brownie bites:

Prepare your boxed brownie mix according to box instructions, then set aside to cool.
In a saucepan over medium heat, combine brown sugar, light corn syrup, butter, an egg, and vanilla extract.
Bring the mixture to a boil, then continue to boil for 1 minute, stirring continuously. Add in 1 ¼ cups pecan pieces, then set aside to cool completely.
Cut any hard edges off the brownies and discard (or save for snacking on later), then crumble up the remaining brownie with a fork and add it to a mixing bowl along with softened cream cheese.
Using an electric mixer, mix until the brownie forms a batter consistency and there is so visible cream cheese remaining.
Line a baking sheet with parchment paper or a silicone mat, then roll the brownie mixture into balls roughly 1.5 inches in size and place on your prepared baking sheet.
Working one by one, flatten out a brownie ball and place roughly 1 tsp of cooled pecan filling in the center. Wrap the brownie mixture around it to seal, then return to the baking sheet.
In a microwave safe bowl, combine chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Coat each stuffed brownie ball in the melted chocolate, let any excess chocolate run off, then return to your prepared baking sheet.
Immediately top each one with chopped pecans, then transfer to the fridge to set the chocolate coating before enjoying!

Pecan pie brownie bites are a total crowd-pleaser. In fact, this may be the only dessert you need this holiday season! I’m always looking for a fun twist on a classic because it’s nice to switch things up while still enjoying the same flavors everyone knows and loves.

My top tips:

BROWNIE MIX: When buying store-bought brownie mix, I always reach for the Ghirardelli double chocolate brownie mix. It’s important that you go for a brownie mix that doesn’t have a lot of add-ins, like fudge sauce, as it’ll be too soft and gooey for this recipe.
PECAN FILLING: Be sure you’re stirring the pecan filling constantly to prevent any burning! At first, it’ll seem like the filling is a little too runny but trust the process! As it sits and cools, it’ll thicken!
DISCARD HARD EDGES: Trimming off the edges of the brownies is important because although delicious, they’re just too hard and crusty to work into the smooth and fudgy brownie mixture.
SOFTENED CREAM CHEESE: Letting your cream cheese soften is important for a smooth, lump free brownie ball. If you don’t have time to let your cream cheese soften, you can use the whipped cream cheese that comes in a tub rather than a block.
ELECTRIC MIXER: I recommend using an electric hand mixer to combine the brownie pieces with the cream cheese because it breaks down the brownie pieces and ensures the cream cheese is incorporated smoothly without any lumps.
STUFFING: You don’t want to add more than 1 tsp of pecan filling into each brownie bomb or else you risk there not being enough brownie mixture to completely encase the filling.
MELTING CHOCOLATE: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to coat the brownie bites.
DIPPING: After you coat the stuffed brownie balls in chocolate, tap against the bowl so the excess chocolate drips off. You’ll also want to scrape all the excess chocolate off the bottom of your balls so that it won’t create a pool or “foot” of chocolate at the bottom.
TOPPING: It’s important to top these brownie balls with chopped pecans before the chocolate coating has set. The wet chocolate acts as a glue for the pecan pieces to stick to, so once the chocolate sets, the pecans won’t stick.
CHILLING: I like transferring these brownie bombs into the fridge to set the chocolate coating a little faster. I don’t recommend placing these in the freezer, as the pecan centers will freeze and become too hard to bite into.
STORING: Store at room temperature or in the fridge for up to 5 days. If you store in the fridge, remove from the fridge, and let thaw for a few minutes to soften the pecan centers before enjoying.

Looking for more decadent treats? Try these out!

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