Chocolate Pine Cone Brownies

Headon view of chocolate brownie pine cone.

These Brownie Pine Cones are a fun, festive twist on classic brownies! Shaped like pine cones and dusted with powdered sugar for a snowy look, they’re perfect for holiday gatherings or as unique edible gifts.

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Course: Dessert

Cuisine: Baked Goods, Christmas, Christmas Desserts, Christmas Food, Dessert

Keyword: Pine Cone Brownies

Prep Time: 30

Cook Time: 15

Freezer Time: 30

Servings: pine cone brownies

Calories: 565kcal

Ingredients

Brownies:

½ cup semi-sweet chocolate
6 tablespoon unsalted butter
3 eggs
½ cup granulated sugar
1 cup plain flour
⅔ tablespoon cocoa powder, unsweetened
pinch of salt

Chocolate Spread:

½ cup heavy cream
2 Tablespoons unsweetened cocoa powder
¼ cup powdered sugar
2 tablespoons butter softened

Pine cones:

½ cup sliced almonds
9 oz chocolate chips
2 ½ teaspoon coconut oil Add more if you need it thinner
powdered sugar

Instructions

For the Brownies:

Melt the chocolate with butter in the microwave or on the stove top. Make sure it doesn't boil or burn. Let it cool slightly.
Whisk Eggs and Sugar Well: Beat the eggs and sugar together until light and fluffy. This helps create a moist, airy texture.
Combine with Chocolate Mixture: Gently fold in the chocolate mixture and vanilla.
Add Flour and Cocoa Gradually: Sift together the flour, cocoa powder, and salt. Gently fold into the batter just until combined. Be careful not to overmix, as it can make the brownies dense.
Bake: Pour the batter into greased cupcake molds about half to two thirds full and bake at 350°F (175°C) for 12 - 15 minutes, checking for a few moist crumbs on a toothpick.

For the Chocolate Spread:

Warm the Heavy Cream: In a small saucepan, gently heat the heavy cream over low heat until it is warm but not boiling.
Add Cocoa and Sugar: Whisk in the cocoa powder and powdered sugar until fully dissolved and smooth.
Add Butter: Stir in the softened butter until it’s fully incorporated, creating a silky texture.
Add Vanilla and Salt: Remove the pan from heat and stir in the vanilla extract and a pinch of salt. For an extra boost of chocolate flavor, you can also add melted dark chocolate at this stage.

For the Pine Cones:

In a bowl crumble your brownies.
Add the melted chocolate spread, and mix until you can form a solid mass. Form into pinecone shaped balls and set aside.
Place the almond slices in and around the brownie cones (carefully because they are fragile), making the pine cone look.
Place the pine cones on a parchment paper lined sheet pan, and stick them in the freezer for 30 minutes.
Melt the chocolate chips with the coconut oil by heating them in a bowl in the microwave in 30-second increments.(Or use a double boiler on the stove).
Take the pine cones out of the freezer and carefully coat each one with the melted chocolate. Place the pine cone brownies back on the parchment paper to set.
Sprinkle some powdered sugar on top for a frosted look and enjoy!

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